It doesn’t seem possible that August is half over and soon our fresh produce will be coming to an end! All the more reason to enjoy it as often as we can. In spite of our limited activity this summer is time has flown by, we will soon be into fall. Today I am sharing a recipe that I found on face book using cucumbers, they are so much better fresh from the garden.
Cucumber Salad with Herb & Garlic Dressing
3 cucumbers, standard or 2 long English cucumbers
1/2 red onion, finely diced
Herb and Garlic Dressing
1 1/2 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 tsp. Dijon mustard
3/4 tsp. mixed dried herbs, 1/4 tsp. each of basil or parsley, oregano, and thyme
1/2 tsp. white sugar
1/2 tsp. each salt and black pepper
Shake dressing in a jar. Trim ends of the cucumber then slice about 1/8 inch thick, place in bowl with red onion. Pour dressing over, toss gently and serve immediately.
Stay safe and have a good week!
We haven’t seen our out of town children and Grandchildren since Christmas because of the pandemic. Last week our youngest son John and his family came for a much enjoyed 2 night visit, it motivated me to make home made cinnamon rolls and do some house cleaning! Our Grandson Hunter wanted to take his driver’s test but after calling for an appointment to take the test in their area our daughter in law discovered there was a 3 month wait and that you couldn’t even sign up more than 3 months ahead. So she tried Fairmont and was able to sign him up. So on Friday Hunter took his drivers test in Fairmont and passed his first try so it was a successful visit!
My favorite salad with tomatoes is the one I am sharing with you today, I think the secret is the tarragon vinegar so don’t substitute another kind!
Connecticut Hill Salad
3 cucumbers, scored and thinly sliced
1 medium yellow onion cut in thin strips
3 medium tomatoes cut in 6 wedges
1 cup sugar
1 cup tarragon vinegar
1 cup sunflower oil
2 Tablespoons salt
1 Tablespoon black pepper
3/4 Tablespoon white pepper
1/2 cup freeze dried chives
1/4 cup sugar
1/4 cup cornstarch
Place cucumber, onion and tomatoes in a medium salad bowl. Combine the next 7 ingredients in a 1 quart bowl. Combine the 1/4 cup sugar and cornstarch in a small bowl and add enough of the oil/vinegar mixture to make a thin paste add to remaining oil and vinegar mixture and whip until slightly thickened, pour over vegetables, toss and refrigerate for 20-30 minutes.
Have a safe and good week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.