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  • #1

    Cucumber Sarnies

    never tasted so good ....

    this is the first time i've ever had edible home grown cucumbers - normally have a total failure every year, once had cucumbers that were very bitter ....

    gave a home grown cucumber to an elderly neighbour - he said he'd forgotten what real cucumber tastes like

    is it possible to live on cucumber sarnies? i've eaten almost nothing else for a week ....
    http://MeAndMyVeggies.blogspot.com
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  • #2
    Impossible to describe the difference between homegrown and supermarket. Sooooooooooooooo superior.

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    • #3
      Congrats on your first cukes, they are quite fickle well done.

      I've had a great season with them too, soooo tasty
      My blog - http://carol-allotmentheaven.blogspot.com/

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      • #4
        You'll never want to eat a shop bought one again
        Location....East Midlands.

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        • #5
          When you think you can get 25 seeds for 99p and each plant can give up to 20+ cucumbers they're very cost effective as well as tasty.

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          • #6
            Home grown cucumbers are the best. Mine haven't done to good this year. In fact haven't had anything off them but the leafage and flowers are pretty nice so have kept them going in case there is a chance I could have at least one.
            Home grown toms in white Danish bread with a small sprinkling of salt, not to much or to little, is fantastic to.
            sigpic

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            • #7
              I was doubtful about being able to grow these in the garden but decided to give it a go anyway and I'm sooooooo glad I did. They're so moreish... and it's so nice to be able to eat the skin for once (I always peel shop-bought ones). They're my guilt-free late night snack.

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              • #8
                Well done FG, I am going attempt them next year. Looking forward to it, yummy
                Nannys make memories

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                • #9
                  We're alternating between cuc sarnies, sweet pickled cues and an epic cucumber curry recipe. Even Mr PP who used to hate the things now loves them
                  Le Sarramea https://jgsgardening.blogspot.com/

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                  • #10
                    Cuke sarnies are ok, but are greatly improved with the addition of some thinly sliced tomato and a sprinkling of aromat. Perhaps a bit of cheese too. Alternatively, replace the cuke with sossidges, and perhaps a fried egg as well. Or some fried onions.

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                    • #11
                      Originally posted by PyreneesPlot View Post
                      We're alternating between cuc sarnies, sweet pickled cues and an epic cucumber curry recipe. Even Mr PP who used to hate the things now loves them
                      Cucumber curry?! Do tell...

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                      • #12
                        I love them too FG.

                        I have childhood memories of having afternoon tea with a maiden aunt using best china

                        Crustless soft bread cut exceptionally thin with a slither of cucumber ( skin removed of course)lightly brushed with vinegar .
                        Followed by tea loaf .

                        A very nervous experience for a child!...oh and fine slices of lemon in the teacup!

                        Give me chunky homemade bread with wedges of cucumber and pickle any day!

                        Hmmm....it's nearly lunchtime....guess what I'm going to have....
                        "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                        Location....Normandy France

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                        • #13
                          Chips, egg and beans?

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                          • #14
                            I've just scoffed homegrown cukeys with cheese & tomato sarnies (that's hunks of bread, not genteel crustless wafer thin sllices)
                            Can't beat it

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                            • #15
                              This is the cuc curry recipe we have been eating loads of this year, adapted from Das Sreedham The New Tastes of India (ISBN 074727147x) sadly now out of print

                              For 2
                              1 cucumber, cut into chunks (I usually halve and quarter lengthways and then cut into 3 or 4cm long pieces.
                              walnut sized lump of tamarind pulp
                              1/2 tsp fenugreek seeds
                              Fresh or dried chilli according to taste - we like things hot but this is a delicate curry!
                              2 tablespoons desiccated coconut
                              1/2 tsp black mustard seeds
                              1/2 tsp turmeric
                              5 or 6 dried curry leaves

                              Soak tamarind in 3 or 4 tbs hot water for at least half an hour, then sieve out the pulp.
                              Dry roast the fenugreek and the dried chillies (if using), then blend together with the coconut, turmeric, tamarind liquid and fresh chillies (if using).
                              Heat the oil and the mustard seeds. As they begin the pop all over the kitchen add the curry leaves and then the paste from the blender. Cook for a minute or two, stirring, turn the heat down to low and then add the cucumber. Turn over in the pan until just heated through - you are not really cooking the cucumber. Season with a pinch of salt to taste and eat.

                              It should be very fresh tasting - we usually have it with another wet curry, maybe beetroot or turnip, plus a dal, naan and perhaps onion bhaji. Curry night tends to use every pan in the place...
                              Le Sarramea https://jgsgardening.blogspot.com/

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