My favorite way to eat cucumber

You have probably seen a fair number of cucumbers pop up in the last few weeks. I am also casting my gaze into the future and can promise you many more cucumbers in the weeks to come. Pounds and pounds and pounds of cucumber.

You may not see a lot of cucumber recipes on this blog, and there's a very specific reason why. The vast majority of our cucumbers have been and will be eaten one way in particular. My favorite way, bar none, to eat cucumbers. Because cucumbers are delicious and amazing and positively divine served this way.

Without further ado, I present to you the best way to prepare a cucumber:

Sliced Raw Cucumber

Just remember - you saw it here first.

Pickled Cucumbers

Despite the title, this is not a recipe for pickles. At least, it's not a recipe for the kinds of pickles that you stick in a jar and leave in your root cellar, assuming you have a root cellar in which to put jars of pickles. Rather, this is a recipe for marinated cucumber slices, a little like the pickled beets we love so much.

This is a recipe Brian grew up with, and I must admit that it is a perfect summer recipe. The cucumber is juicy and the sauce is tangy, and the combination is light and refreshing.

Pickled Cucumbers

Ingredients:

Cucumber
Onion
Mayonnaise
White vinegar - half as much as mayonnaise
Salt and pepper to taste

Steps:
1. Slice cucumbers thinly
2. Slice 1/2 onion, also thinly
3. Mix mayonnaise, white vinegar, salt, pepper thoroughly, add cucumber and onion and mix until coated
4. Serve cool

Loot: Week 4 and How I Keep the Flowers Fresh

This week we found a lot of repeats at the farm stand. Not that repeats bother us, of course. Beets are still beets, whether they're the first beets you've eaten this summer or not. Beets, summer squash, lettuce, cabbage, and garlic scapes we've seen before this season. New this week were the green onions, mint, and cucumbers.

We got, of course, another beautiful bouquet of flowers as well.

The flowers have been lasting quite well, especially considering the fact that the air outside most closely resembles boiling soup. All I do to keep them perky all week is mix some sugar and some vinegar into the water, and change the water every few days.