But not that much! I'm pulling in 8-10 of them a day, and I am
not looking very hard, I'm sure there are more under there. Yikes!

I might have to foist them off on the soup kitchen. I wonder how
long before they start closing the gates when they see me coming.

nancy

"Nancy Young" <email@replyto> wrote in message
.com...
> But not that much! I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. Yikes!
>
> I might have to foist them off on the soup kitchen. I wonder how
> long before they start closing the gates when they see me coming.
>
> nancy

That was the problem the year I grew the lemon cucumbers. That is after I
replaced the plants many, many times! Apparently the slugs really like
them. Everyone I know got a ton of those things. One can only eat so many.
I don't know if those work for pickles or not but we're not big pickle
eaters.

Nancy Young wrote:
> But not that much! I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. Yikes!
>
> I might have to foist them off on the soup kitchen. I wonder how
> long before they start closing the gates when they see me coming.
>
> nancy

It's good that you didn't plant zucchini!
Dora

On Thu, 07 Jul 2011 18:41:18 -0400, Nancy Young <email@replyto> wrote:

>But not that much! I'm pulling in 8-10 of them a day, and I am
>not looking very hard, I'm sure there are more under there. Yikes!
>
>I might have to foist them off on the soup kitchen. I wonder how
>long before they start closing the gates when they see me coming.
>

I hope I have that problem in a month or so.<g>

I'm almost out of my Cinnamon Cucumber rings.
http://www.lpl.arizona.edu/~bcohen/c...les/rings.html

They are the consistency of apple & so far nobody has guessed cucumber
when I asked them to name the fruit/vegetable. Most say 'Apple?' -
but I've had some pretty exotic guesses.

I'm not sure if they should be called pickle or candy. But they are
yummy-- and use up a lot of cukes.

[Those red hots are hard to find-- but I stock up when the dollar
stores have them]

Jim

Nancy Young wrote:

> But not that much! I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. Yikes!
>
> I might have to foist them off on the soup kitchen. I wonder how
> long before they start closing the gates when they see me coming.
>
> nancy

How do you feel about pickle making:
--
JL

On 7/7/2011 7:02 PM, Jim Elbrecht wrote:
> On Thu, 07 Jul 2011 18:41:18 -0400, Nancy Young<email@replyto> wrote:
>
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.
>>
>
> I hope I have that problem in a month or so.<g>

(laugh) I know, I'm not really complaining, I'd be sad if no cukes
came up. It's fun to watch those seeds I planted turn into monsters,
but I'll probably yank at least one of the 4 plants. They're taking
over.

> I'm almost out of my Cinnamon Cucumber rings.
> http://www.lpl.arizona.edu/~bcohen/c...les/rings.html

I am trying to picture them!

> They are the consistency of apple& so far nobody has guessed cucumber
> when I asked them to name the fruit/vegetable. Most say 'Apple?' -
> but I've had some pretty exotic guesses.
>
> I'm not sure if they should be called pickle or candy. But they are
> yummy-- and use up a lot of cukes.
>
> [Those red hots are hard to find-- but I stock up when the dollar
> stores have them]

Sounds like a fun project, maybe I'll give them a try. Thanks.

nancy

On 7/7/2011 7:01 PM, Dora wrote:
> Nancy Young wrote:
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.


> It's good that you didn't plant zucchini!

Heh, I tried one year and I got one zucchini. I'm not crazy about
them so maybe I got justice.

nancy

On 7/7/2011 6:51 PM, Julie Bove wrote:
> "Nancy Young"<email@replyto> wrote

>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!

> That was the problem the year I grew the lemon cucumbers. That is after I
> replaced the plants many, many times! Apparently the slugs really like
> them. Everyone I know got a ton of those things. One can only eat so many.
> I don't know if those work for pickles or not but we're not big pickle
> eaters.

I usually cut one up into spears and snack on them or have them with
lunch/whatever. It's not a tough problem to have, if nothing else,
the compost bin will welcome them.

Funny story. The other day I went to the supermarket and as I was
returning to my car I hear the cashier chasing me down, Miss!! Miss!!
(I guess Old Lady! Old Lady! didn't sound right). Oh, no, what did
I leave behind now, I *hate* when I do that. I turn around, she's got
a plastic bag full of cucumbers. Are these yours?

I'd brought my own bags so I didn't notice someone left them behind.
But I was able so say No. Thank you, but those are *not* my cucumbers.
(laugh)

nancy

"Nancy Young" <email@replyto> wrote in message
.com...
> But not that much! I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. Yikes!
>
> I might have to foist them off on the soup kitchen. I wonder how
> long before they start closing the gates when they see me coming.
>
> nancy


Greek salad, with mint and yogurt dressing. something along those lines . .
..

On 7/7/2011 7:55 PM, Pico Rico wrote:
> "Nancy Young"<email@replyto> wrote in message
> .com...
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.

> Greek salad, with mint and yogurt dressing. something along those lines . .

Oh, that sounds good, thanks. I have plenty of mint and yogurt, too.

nancy

On Thu, 07 Jul 2011 18:41:18 -0400, Nancy Young <email@replyto> wrote:

>But not that much! I'm pulling in 8-10 of them a day, and I am
>not looking very hard, I'm sure there are more under there. Yikes!
>
>I might have to foist them off on the soup kitchen. I wonder how
>long before they start closing the gates when they see me coming.
>
>nancy

I have one word....

....pickles.

On 7/7/2011 7:24 PM, M. JL Esq. wrote:
> Nancy Young wrote:
>
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.

> How do you feel about pickle making:

It's a good idea, though these would have to be cut up. I'm fond of
half sour type of pickles, but they don't keep long. I never did
take up canning, I should put up pickles.

nancy

Nancy Young <email@replyto> wrote:
> On 7/7/2011 7:24 PM, M. JL Esq. wrote:
>> Nancy Young wrote:
>>
>>> But not that much! I'm pulling in 8-10 of them a day, and I am
>>> not looking very hard, I'm sure there are more under there. Yikes!
>>>
>>> I might have to foist them off on the soup kitchen. I wonder how
>>> long before they start closing the gates when they see me coming.
>
>> How do you feel about pickle making:
>
> It's a good idea, though these would have to be cut up. I'm fond of
> half sour type of pickles, but they don't keep long. I never did
> take up canning, I should put up pickles.
>
> nancy

Sounds like you have the larger slicing cucumbers. For canning I prefer the
smaller pickling cucumbers. Like most fat people, I like the bread and
butter pickles. However, their is nothing saying that you cannot pickle the
larger slicing pickles also. Then there is the almighty homemade relish...

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"Julie Bove" > wrote in message
...
>
> "Nancy Young" <email@replyto> wrote in message
> .com...
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.
>>
>> nancy
>
> That was the problem the year I grew the lemon cucumbers. That is after I
> replaced the plants many, many times! Apparently the slugs really like
> them. Everyone I know got a ton of those things. One can only eat so
> many. I don't know if those work for pickles or not but we're not big
> pickle eaters.

I grow them every year. They make great pickles. I use Alton Brown's
infused pickle recipes. I love making "stackers" with the lemon yellow
cukes. I also make bread and butter pickles with them.

Oh, I am on my third seedlings. First the weather, then the leaf miners
wiped out my crop. Hopefully this one takes or I am without cukes this
year.

Paul
>

Nancy Young wrote:
> On 7/7/2011 7:24 PM, M. JL Esq. wrote:
>
>> Nancy Young wrote:
>>
>>> But not that much! I'm pulling in 8-10 of them a day, and I am
>>> not looking very hard, I'm sure there are more under there. Yikes!
>>>
>>> I might have to foist them off on the soup kitchen. I wonder how
>>> long before they start closing the gates when they see me coming.
>
>
>> How do you feel about pickle making:
>
>
> It's a good idea, though these would have to be cut up. I'm fond of
> half sour type of pickles, but they don't keep long. I never did
> take up canning, I should put up pickles.
>
> nancy
>

Reading some of the other responses (the greek salad suggestion) made
me wonder if that cucumber sauce "Tzatziki" would freeze well if made in
quantity?

Great sauce and even if not made up in hugh quantities and frozen one
could, with an excess of cucumbers, make up an extra large amount as a
personal indulgence

http://www.tzatzikisauce.net/
--
JL

"Julie Bove" > wrote in message
...
>
> "Nancy Young" <email@replyto> wrote in message
> .com...
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.
>>
>> nancy
>
> That was the problem the year I grew the lemon cucumbers. That is after I
> replaced the plants many, many times! Apparently the slugs really like
> them. Everyone I know got a ton of those things. One can only eat so
> many. I don't know if those work for pickles or not but we're not big
> pickle eaters.
Someone must have told you that ,they were good for you

"Julie Bove" > wrote in message
...
>
> "Nancy Young" <email@replyto> wrote in message
> .com...
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.
>>
>> nancy
>
> That was the problem the year I grew the lemon cucumbers. That is after I
> replaced the plants many, many times! Apparently the slugs really like
> them. Everyone I know got a ton of those things. One can only eat so
> many. I don't know if those work for pickles or not but we're not big
> pickle eaters.
Someone must have told you that ,they were good for you

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> Nancy Young <email@replyto> wrote:
>
>> It's a good idea, though these would have to be cut up. I'm fond of
>> half sour type of pickles, but they don't keep long. I never did
>> take up canning, I should put up pickles.
>
> I have a really good recipe for bread and butter type pickles. They
> aren't truly bread and butters, because they are a little less sweet and
> a little more hot, but they are a close cousin. If you are interested,
> I'll pass on the recipe.


"if you are interested". On this group? Come on - give!

Nancy wrote:

> But not that much! I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. Yikes!
>
> I might have to foist them off on the soup kitchen. I wonder how
> long before they start closing the gates when they see me coming.

A couple summers ago I made some interesting salads using an equal volume of
chopped cucumbers and chopped melon. Add some red onion, herbs (basil, mint,
cilantro, whatever...), bell pepper if you want, and dress with rice vinegar
and salt (add sugar if needed). I sometimes also added oil, but it depends
on what the salad is accompanying.

Another nice simple summertime cucumber-melon salad is this, which I
invented last year: Watermelon, tomatoes, cucumber, onion, salt, and
champagne vinegar. You might like to add feta cheese, but I didn't.

Cucumber salads are a staple with Vietnamese or Thai food. Peel and slice
the cucumbers and dress them with fish sauce, lime juice, sugar, Fresno
chile rings, and scallion rings. You might need to add some water to temper
the fish sauce.

Another Southeast Asian salad I made contained cucumber, jícama, carrots,
and spring onion all placed into a ziploc bag and marinated with white
vinegar, sugar, salt, Maggi sauce, and sriracha.

If you're having Mexican food, try this side salad: Cucumber, jícama, orange
segments, and onion. Sprinkle with lime juice, salt, and powdered chile.

Most people are familiar with the simple dish of cucumbers in vinegar and
sugar. Bon Appétit printed a "Japanese cucumber salad" once in which you
slice the cucumbers and then *massage* them in the sweetened vinegar. This
gives them a different texture and allows them to absorb the flavorings more
quickly.

Here's a salad I came up with in 2009: "Thinly slice a couple fennel bulbs
crosswise and soak in water with a bit of lime juice. Cut half a pineapple
into thin chunks and put them into a salad bowl. Peel and seed a cucumber,
then cut it into chunks about the same size as the pineapple chunks; add to
the salad bowl. Finely mince a serrano chile and add it to the salad bowl.
Shake the water out of the fennel shreds and add to the salad bowl. Sprinkle
with salt and freshly-ground black pepper. Pour rice vinegar over the salad,
toss well, and allow to sit, tossing occasionally, for at least half an hour
(so that it becomes a bit pickled).

Cucumbers are an important ingredient in many banh mi.

Marcus Samuelsson's Cucumber-Melon Soup:
Message-ID: >

Iced Korean Cucumber Soup:
Message-ID: >

Honeydew-Cucumber Salad with Lemon-Mint Vinaigrette
Message-ID: >

Rojak can be a great use for cucumbers, and koko posted a pretty good recipe
for it on her blog. Just increase the proportion of cucumbers you use.
http://www.kokoscornerblog.com/mycor...and-jicam.html

The only time I saw a cooked cucumber dish was in a discussion about
Hungarian cuisine. I don't have that recipe with me, but you can surely
Google for it if that kind of thing interests you.

Finally, a *great* use for cucumber is using them to infuse vodka. Iced tea
with cucumber-flavored vodka is a wonderful summertime cooler.

Bob

On Jul 7, 6:41*pm, Nancy Young <email@replyto> wrote:
> But not that much! *I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. *Yikes!
>
> I might have to foist them off on the soup kitchen. *I wonder how
> long before they start closing the gates when they see me coming.

You can peel, deseed, then grate them and freeze portions for making
tzatziki sauce. That is wonderful with krbabs and as a salad dressing.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 7, 7:34*pm, Nancy Young <email@replyto> wrote:
> On 7/7/2011 7:01 PM, Dora wrote:
>
> > Nancy Young wrote:
> >> But not that much! I'm pulling in 8-10 of them a day, and I am
> >> not looking very hard, I'm sure there are more under there. Yikes!
>
> >> I might have to foist them off on the soup kitchen. I wonder how
> >> long before they start closing the gates when they see me coming.
> > It's good that you didn't plant zucchini!
>
> Heh, *I tried one year and I got one zucchini. *I'm not crazy about
> them so maybe I got justice.

A New York couple went to Vermont to visit former neighbors near St.
Johnsbury. The refugees enthused about relaxed country living: "We
never have to lock our doors around here." The four of them drove into
town to stock up on a few staples, and the hosts carefully locked the
car doors. They explained, "This time of year, if you don't do that,
you come back to find the car full of zucchini."

Jerry
--
Engineering is the art of making what you want from things you can
get.

On Jul 7, 9:56*pm, "M. JL Esq." > wrote:
> Nancy Young wrote:
> > On 7/7/2011 7:24 PM, M. JL Esq. wrote:
>
> >> Nancy Young wrote:
>
> >>> But not that much! I'm pulling in 8-10 of them a day, and I am
> >>> not looking very hard, I'm sure there are more under there. Yikes!
>
> >>> I might have to foist them off on the soup kitchen. I wonder how
> >>> long before they start closing the gates when they see me coming.
>
> >> How do you feel about pickle making:
>
> > It's a good idea, though these would have to be cut up. *I'm fond of
> > half sour type of pickles, but they don't keep long. *I never did
> > take up canning, I should put up pickles.
>
> > nancy
>
> Reading some of the other responses (the greek salad suggestion) *made
> me wonder if that cucumber sauce "Tzatziki" would freeze well if made in
> quantity?
>
> Great sauce and even if not made up *in hugh quantities and frozen one
> could, with an excess of cucumbers, make up an extra large amount as a
> personal indulgence
>
> http://www.tzatzikisauce.net/

Freeze the grated cuke and add the (Greek) yogurt after thawing.

Jerry
--
Engineering is the art of making what you want from things you can
get.

On Thu, 7 Jul 2011 20:50:24 -0700 (PDT), Jerry Avins >
arranged random neurons and said:

>A New York couple went to Vermont to visit former neighbors near St.
>Johnsbury. The refugees enthused about relaxed country living: "We
>never have to lock our doors around here." The four of them drove into
>town to stock up on a few staples, and the hosts carefully locked the
>car doors. They explained, "This time of year, if you don't do that,
>you come back to find the car full of zucchini."

You really need to identify that as a very old joke, which it is, and
the vegetable varies by season and part of the country. Just sayin'.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

"Nancy Young" <email@replyto> wrote in message
.com...
> On 7/7/2011 6:51 PM, Julie Bove wrote:
>> "Nancy Young"<email@replyto> wrote
>
>>> But not that much! I'm pulling in 8-10 of them a day, and I am
>>> not looking very hard, I'm sure there are more under there. Yikes!
>
>> That was the problem the year I grew the lemon cucumbers. That is after
>> I
>> replaced the plants many, many times! Apparently the slugs really like
>> them. Everyone I know got a ton of those things. One can only eat so
>> many.
>> I don't know if those work for pickles or not but we're not big pickle
>> eaters.
>
> I usually cut one up into spears and snack on them or have them with
> lunch/whatever. It's not a tough problem to have, if nothing else,
> the compost bin will welcome them.
>
> Funny story. The other day I went to the supermarket and as I was
> returning to my car I hear the cashier chasing me down, Miss!! Miss!!
> (I guess Old Lady! Old Lady! didn't sound right). Oh, no, what did
> I leave behind now, I *hate* when I do that. I turn around, she's got
> a plastic bag full of cucumbers. Are these yours?
>
> I'd brought my own bags so I didn't notice someone left them behind.
> But I was able so say No. Thank you, but those are *not* my cucumbers.
> (laugh)

<suspicious look> are you sure you didn't dump them there just to get rid of
some... ?

"Jerry Avins" > wrote
> A New York couple went to Vermont to visit former neighbors near St.
> Johnsbury. The refugees enthused about relaxed country living: "We
> never have to lock our doors around here." The four of them drove into
> town to stock up on a few staples, and the hosts carefully locked the
> car doors. They explained, "This time of year, if you don't do that,
> you come back to find the car full of zucchini."
>
> Jerry

Two women were shopping in the produce aisle and saw cucumbers on sale, 3
for $1. The first woman says, "what would we do with 3 cucumbers." . The
second replied, "we can always eat one."

On 7/8/2011 4:48 AM, Ophelia wrote:
>
>
> "Nancy Young" <email@replyto> wrote

>> Funny story. The other day I went to the supermarket and as I was
>> returning to my car I hear the cashier chasing me down, Miss!! Miss!!
>> (I guess Old Lady! Old Lady! didn't sound right). Oh, no, what did
>> I leave behind now, I *hate* when I do that. I turn around, she's got
>> a plastic bag full of cucumbers. Are these yours?
>>
>> I'd brought my own bags so I didn't notice someone left them behind.
>> But I was able so say No. Thank you, but those are *not* my cucumbers.
>> (laugh)
>
> <suspicious look> are you sure you didn't dump them there just to get
> rid of some... ?

OMG, the first big laugh of the day, Ophelia. And you've given me and
idea for the farmer's market on Sunday ... those people are always
distracted by other customers, I could totally slip a bunch of cukes
onto their table ...

nancy

On 7/7/2011 11:53 PM, Jerry Avins wrote:

>>> On 7/7/2011 7:24 PM, M. JL Esq. wrote:

>> Reading some of the other responses (the greek salad suggestion) made
>> me wonder if that cucumber sauce "Tzatziki" would freeze well if made in
>> quantity?
>>
>> Great sauce and even if not made up in hugh quantities and frozen one
>> could, with an excess of cucumbers, make up an extra large amount as a
>> personal indulgence
>>
>> http://www.tzatzikisauce.net/
>
> Freeze the grated cuke and add the (Greek) yogurt after thawing.

Thanks to both of you for that excellent suggestion. Will do. I
love that stuff.

nancy

On 7/7/2011 10:40 PM, Bob Terwilliger wrote:
> Nancy wrote:
>
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!

> A couple summers ago I made some interesting salads using an equal volume of
> chopped cucumbers and chopped melon. Add some red onion, herbs (basil, mint,
> cilantro, whatever...), bell pepper if you want, and dress with rice vinegar
> and salt (add sugar if needed). I sometimes also added oil, but it depends
> on what the salad is accompanying.

That sounds delicious and different.

> Another nice simple summertime cucumber-melon salad is this, which I
> invented last year: Watermelon, tomatoes, cucumber, onion, salt, and
> champagne vinegar. You might like to add feta cheese, but I didn't.
>
> Cucumber salads are a staple with Vietnamese or Thai food. Peel and slice
> the cucumbers and dress them with fish sauce, lime juice, sugar, Fresno
> chile rings, and scallion rings. You might need to add some water to temper
> the fish sauce.
>
> Another Southeast Asian salad I made contained cucumber, jícama, carrots,
> and spring onion all placed into a ziploc bag and marinated with white
> vinegar, sugar, salt, Maggi sauce, and sriracha.
>
> If you're having Mexican food, try this side salad: Cucumber, jícama, orange
> segments, and onion. Sprinkle with lime juice, salt, and powdered chile.
>
> Most people are familiar with the simple dish of cucumbers in vinegar and
> sugar. Bon Appétit printed a "Japanese cucumber salad" once in which you
> slice the cucumbers and then *massage* them in the sweetened vinegar. This
> gives them a different texture and allows them to absorb the flavorings more
> quickly.
>
> Here's a salad I came up with in 2009: "Thinly slice a couple fennel bulbs
> crosswise and soak in water with a bit of lime juice. Cut half a pineapple
> into thin chunks and put them into a salad bowl. Peel and seed a cucumber,
> then cut it into chunks about the same size as the pineapple chunks; add to
> the salad bowl. Finely mince a serrano chile and add it to the salad bowl.
> Shake the water out of the fennel shreds and add to the salad bowl. Sprinkle
> with salt and freshly-ground black pepper. Pour rice vinegar over the salad,
> toss well, and allow to sit, tossing occasionally, for at least half an hour
> (so that it becomes a bit pickled).
>
> Cucumbers are an important ingredient in many banh mi.
>
> Marcus Samuelsson's Cucumber-Melon Soup:
> >
>
> Iced Korean Cucumber Soup:
> >
>
> Honeydew-Cucumber Salad with Lemon-Mint Vinaigrette
> >
>
> Rojak can be a great use for cucumbers, and koko posted a pretty good recipe
> for it on her blog. Just increase the proportion of cucumbers you use.
> http://www.kokoscornerblog.com/mycor...and-jicam.html
>
> The only time I saw a cooked cucumber dish was in a discussion about
> Hungarian cuisine. I don't have that recipe with me, but you can surely
> Google for it if that kind of thing interests you.
>
> Finally, a *great* use for cucumber is using them to infuse vodka. Iced tea
> with cucumber-flavored vodka is a wonderful summertime cooler.

Thanks for all of those great ideas. I will be trying some of them
for sure.

nancy

On 7/7/2011 10:13 PM, Ranée at Arabian Knits wrote:
> In ews.com>,
> Nancy Young<email@replyto> wrote:
>
>> It's a good idea, though these would have to be cut up. I'm fond of
>> half sour type of pickles, but they don't keep long. I never did
>> take up canning, I should put up pickles.
>
> I have a really good recipe for bread and butter type pickles. They
> aren't truly bread and butters, because they are a little less sweet and
> a little more hot, but they are a close cousin. If you are interested,
> I'll pass on the recipe.

I'd appreciate it! Thanks, Ranée.

nancy

> On Jul 7, 6:41 pm, Nancy Young <email@replyto> wrote:
>> But not that much! I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. Yikes!
>>
>> I might have to foist them off on the soup kitchen. I wonder how
>> long before they start closing the gates when they see me coming.

I peel and seed them, then cube them to add to potato salad. Wonderful
addition, IMO. Way better than gaggy hard boiled eggs in potato salad
<pfttttuey!>

Goomba wrote:

> I peel and seed them, then cube them to add to potato salad. Wonderful
> addition, IMO. Way better than gaggy hard boiled eggs in potato salad
> <pfttttuey!>

Almost exactly a year ago I recommended using cucumbers in a salad with
chayote and Asian pear. I'm not fond of cucumbers in potato salad, but I
*do* sometimes add cucumber to egg salad.

Bob

Bob Terwilliger wrote:
> Goomba wrote:
>
>> I peel and seed them, then cube them to add to potato salad. Wonderful
>> addition, IMO. Way better than gaggy hard boiled eggs in potato salad
>> <pfttttuey!>
>
> Almost exactly a year ago I recommended using cucumbers in a salad with
> chayote and Asian pear. I'm not fond of cucumbers in potato salad, but I
> *do* sometimes add cucumber to egg salad.
>
> Bob

When waxing poetic about airline food (funny, no?) I often rave about a
KLM flight I took between Amsterdam and London. It was such a short
flight, US air carriers wouldn't even have had time to snarl at you
while tossing out a bag of nuts or pretzels. Yet those gorgeous well
coiffed and dressed KLM goddesses (no other way to describe those 6'
tall blond beauties) passed out a soda/water and a small paper wrapped
tray with your choice of either egg salad or a seafood salad sandwich.
That egg salad possibly contained small minced bits of cucumber and
chives or something in a creamy dressing. I don't eat much egg salad but
this stuff was wonderful!
How KLM managed it when Delta can't is beyond me?
<recalls that sf will snarl that no one ever needs to eat while on a
flight, but knows that is unrealistic as well as often unpleasant>

On Fri, 08 Jul 2011 08:22:05 -0400, Goomba >
wrote:

>
>> On Jul 7, 6:41 pm, Nancy Young <email@replyto> wrote:
>>> But not that much! I'm pulling in 8-10 of them a day, and I am
>>> not looking very hard, I'm sure there are more under there. Yikes!
>>>
snip
>
>I peel and seed them, then cube them to add to potato salad. Wonderful
>addition, IMO. Way better than gaggy hard boiled eggs in potato salad
><pfttttuey!>

Peel, seed and cubed, I add them to tuna pasta salad.
Cucumber sandwiches.
Sour cream cucumber salad.
Give a bag full to the mail man )
Janet US

On Jul 7, 6:41*pm, Nancy Young <email@replyto> wrote:
> But not that much! *I'm pulling in 8-10 of them a day, and I am
> not looking very hard, I'm sure there are more under there. *Yikes!
>
> I might have to foist them off on the soup kitchen. *I wonder how
> long before they start closing the gates when they see me coming.
>
> nancy

Just put em out by the side of your street with a big FREE TO A GOOD
HOME sign and I bet they go. No sweat-ski. Share the wealth-ski.

I also like the cucumber most, because it is very healthy for health and it contains 97% of water in it and i also mostly used in salad and without salad with salt. It's taste is really good to eat.

"Nancy Young" <email@replyto> wrote in message
.com...
> On 7/8/2011 4:48 AM, Ophelia wrote:
>>
>>
>> "Nancy Young" <email@replyto> wrote
>
>>> Funny story. The other day I went to the supermarket and as I was
>>> returning to my car I hear the cashier chasing me down, Miss!! Miss!!
>>> (I guess Old Lady! Old Lady! didn't sound right). Oh, no, what did
>>> I leave behind now, I *hate* when I do that. I turn around, she's got
>>> a plastic bag full of cucumbers. Are these yours?
>>>
>>> I'd brought my own bags so I didn't notice someone left them behind.
>>> But I was able so say No. Thank you, but those are *not* my cucumbers.
>>> (laugh)
>>
>> <suspicious look> are you sure you didn't dump them there just to get
>> rid of some... ?
>
> OMG, the first big laugh of the day, Ophelia. And you've given me and
> idea for the farmer's market on Sunday ... those people are always
> distracted by other customers, I could totally slip a bunch of cukes
> onto their table ...

OI! Don't you blame me!!!!

On Thu, 07 Jul 2011 18:41:18 -0400, Nancy Young <email@replyto> wrote:

>But not that much! I'm pulling in 8-10 of them a day, and I am
>not looking very hard, I'm sure there are more under there. Yikes!
>
>I might have to foist them off on the soup kitchen. I wonder how
>long before they start closing the gates when they see me coming.
>
>nancy

After two or three days of little picking, today I picked over 20
pounds from my 8 plants. The baseball bats are going into the compost
pile. If I were not staring at so many (some in the refrigerator) I
might try to come up with ideas to use them.

Renee, any new recipe for B&B pickles much appreciated.

I also have several zucchini to use up. Just remember the zucchini
bread. It is a nice whole wheat yeast bread.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 8 Jul 2011 07:17:40 -0700 (PDT), Kalmia
> wrote:

>On Jul 7, 6:41*pm, Nancy Young <email@replyto> wrote:
>> But not that much! *I'm pulling in 8-10 of them a day, and I am
>> not looking very hard, I'm sure there are more under there. *Yikes!
>>
>> I might have to foist them off on the soup kitchen. *I wonder how
>> long before they start closing the gates when they see me coming.
>>
>> nancy
>
>Just put em out by the side of your street with a big FREE TO A GOOD
>HOME sign and I bet they go. No sweat-ski. Share the wealth-ski.

I've done that and it works.
Janet US

On Thu, 7 Jul 2011 20:50:24 -0700 (PDT), Jerry Avins wrote:

> A New York couple went to Vermont to visit former neighbors near St.
> Johnsbury. The refugees enthused about relaxed country living: "We
> never have to lock our doors around here." The four of them drove into
> town to stock up on a few staples, and the hosts carefully locked the
> car doors. They explained, "This time of year, if you don't do that,
> you come back to find the car full of zucchini."

<snort>

your pal,
blake

On Thu, 07 Jul 2011 22:06:14 -0700, Terry Pulliam Burd wrote:

> On Thu, 7 Jul 2011 20:50:24 -0700 (PDT), Jerry Avins >
> arranged random neurons and said:
>
>>A New York couple went to Vermont to visit former neighbors near St.
>>Johnsbury. The refugees enthused about relaxed country living: "We
>>never have to lock our doors around here." The four of them drove into
>>town to stock up on a few staples, and the hosts carefully locked the
>>car doors. They explained, "This time of year, if you don't do that,
>>you come back to find the car full of zucchini."
>
> You really need to identify that as a very old joke, which it is, and
> the vegetable varies by season and part of the country. Just sayin'.
>
> Terry "Squeaks" Pulliam Burd

it's new to me. must be because i'm a city boy.

your pal,
blake