We're much divided in our house about the merits of cucumber. The six-year-old and I can't get enough of it whilst the husband and the nine-year-old would rather drink vinegar than go anywhere near the stuff. So the fact that, in my first year of growing cucumbers, we have a glut of the things has met with mixed reactions.
The variety I have grown is Marketmore, a short, slighty bumpy cucumber which has done very well in tubs. The two of us have been enjoying it in salads and with smoked salmon but I wanted to try something a bit more adventurous so I've been on the hunt for recipes. This week I shall be doing sweet cucumber pickle and, if I can get some fresh mackerel (none to be found locally yesterday afternoon - all sold out in the morning), I'm going to try this from Valentine Warner:
http://www.bbc.co.uk/food/recipes/database/mackerelontoastwiths_90005.shtml
Mackerel and gooseberry sauce is perfect at this time of year - both are in season - and, as I have just picked 1.5lbs of gooseberries from the garden, I might go for that instead. An aromatic white might match well, perhaps an Alsace Pinot Gris or Riesling.
The variety I have grown is Marketmore, a short, slighty bumpy cucumber which has done very well in tubs. The two of us have been enjoying it in salads and with smoked salmon but I wanted to try something a bit more adventurous so I've been on the hunt for recipes. This week I shall be doing sweet cucumber pickle and, if I can get some fresh mackerel (none to be found locally yesterday afternoon - all sold out in the morning), I'm going to try this from Valentine Warner:
http://www.bbc.co.uk/food/recipes/database/mackerelontoastwiths_90005.shtml
Mackerel and gooseberry sauce is perfect at this time of year - both are in season - and, as I have just picked 1.5lbs of gooseberries from the garden, I might go for that instead. An aromatic white might match well, perhaps an Alsace Pinot Gris or Riesling.
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