My garden is my favorite place to be at our house.
It actually started out slowly this year, and we are just now getting our first zucchini. Our tomatoes are still (mostly) green, and our carrots are the size of No.2 pencils. But I’m keeping my hopes up that everything will be ready to eat before the first freeze.
Although our few red tomatoes rarely make it inside (see tomato monster above), our cucumber plant is flourishing. It’s spitting those puppies out so quickly I can hardly keep up. I definitely see some pickle making in my future.
But before that, let me show you the most awesome thing in my kitchen.
After voicing my desire for a spiral slicer last week, a sweet reader (hi Jaeyeon!) sent me her hardly-ever-used one. I’m kind of in spiralizing heaven.
And cucumber heaven.
And summer garden heaven.
And dill heaven.
You should join me…it’s nice here.
Dill Cucumber Salad
- 2 medium sized cucumbers
- 1 T salt
- 1/4 C vinegar (I used half apple cider vinegar, half white rice vinegar)
- 1 T honey
- 1/2 T dried dill
Thinly slice (or use a spiral slicer!) your cucumbers. Put them in a colander and coat them with salt. Let them sit for 15-20 minutes. Rinse them off and pat them dry.
Combine all other ingredients and toss with the cucumbers.