So far there’s been a few consistent elements to our summer.
Watering – heat – humidity – cucumbers – my desire to read – watering – afternoon naps (so decadent !)
Tricky trying to get back into the rhythm of working outdoors in the heat of summer. My brain goes a little mushy and my family are all too aware of the adverse effect of elevated temperatures on my sense of humour. So the trick – get up early, do the essential stuff and celebrate the small wins.
Like cucumbers. It’s like watching the beanstalk Jack planted reaching for the sky. Good food, daylight, water and away they go.
These gorgeous cucurbits have superpowers ! They can hide from the untrained eye remarkably well. They take on colourbond fencing an mold themselves to available space. They are beautiful when cut on the cross section.
Best of all – they of all the good things of summer. Refrigerate before eating and even more refreshing.
Drink it – chop one up, throw it in the blender with ice cubes, a little water, mint and a smidge of honey – best summer drink.
Pickle it – using 1 part white vinegar, 1 part water, 1/2 part sugar (combine all and heat until sugar dissolves.) Whilst you’re waiting for the liquid to cool, slice up your cucumber, pop in a sterilized jar. Then pour the liquid over pop the lid on, let it cool a bit on the bench and stick it in the fridge. A great sharp flavour to wake up the tastebuds in a salad or on a sambo.
Transfrom it – into tzatziki with a beautiful plain creamy yoghurt and a drizzle of olive oil. The key here is to make sure you strain the grated cucumber for a fair while as you don’t want your dip being watery.
Go out and enjoy these elongated gems of summer, just try not to water the plant in the evening as powdery mildew could set in on the leaves.
Make a teepee from several plants and enjoy their shade and fruit.