It’s hot out there, y’all! As we enter the dog days of summer, when it’s too sweltering to consider turning on the oven, take pleasure in these two cooling cucumber recipes from Market-shopping bloggers Sweet Pea and Punkin Seed. And visit their blog to learn more about the history behind these heirloom recipes.
Don’t forget, you can send us your own recipes to post for Peachtree Road Farmers Market shoppers! Just send your recipe and a photo of the finished product to firstname.lastname@example.org.
Recipes and images courtesy of Sweet Pea and Punkin Seed
Mimi’s Sliced Cucumber Salad with Vinegar
Cucumbers, peeled and thinly sliced
White Vinegar, enough to cover sliced cukes
Sliced sweet white onion (preferably Vidalia)
Salt & pepper
Peel and slice as many cucumbers as you’d like and place in a bowl. Add sliced white onion, season with salt and pepper to taste, and mix. Cover with white vinegar – if you want the salad to be a little milder and less vinegary, replace some portion of the vinegar with water. Top with ice cubes and place in refrigerator to chill before eating. This is best made an hour or less before you plan to eat, so that the cucumbers are at their freshest.
Mimi’s Buttermilk Salad
3 medium cucumbers
1 small clove garlic
1/2 tsp. thyme (I used fresh lemon thyme)
1 quart buttermilk
Optional: thin slices of sweet white onion
Peel and slice cucumbers as finely as possible. Put the garlic through press and add with thyme to the cucumber. Add onion if you’re going to use it – only use a small amount and slice very thinly. Mix thoroughly with the cold, fresh buttermilk and season to taste with salt. Serve immediately or chill for an hour and serve.
- Jennifer Maley