Re: [gardeners] cukes
penny x stamm (gardeners@globalgarden.com)
Thu, 20 Aug 1998 01:21:00 -0400
Allen & George, do you plant different things for your "winter"
garden from whatever you put in last spring?
And Allen, specifically, do you now plant cucumbers? I forgot
to post the recipe for the Korean pickles which require young
cukes -- and to my taste, that's almost the best pickle on this
earth. Unfortunately, it must be eaten within 2 weeks, and is
kept refrigerated. Cold pack.
Does anybody have a recipe for old fashioned sliced
cucumbers in sour cream? If y'all remember, I have 15
cucumber vines (by accident), and I've eaten so many
single handed that my skin has turned dark green with
barbs... I've made the Raita, and the Maste Khiar, and all
the simple ones in the American cookbooks -- did you know
that the difference amongst Asian cucumber recipes seems
to be whether they add ginger, mint or turmeric...?
Tonight I brought in a feast of bok choy, cukes, tomatoes and
cherry tomatoes to add to some leftover Chinese dishes. My
hubby, Jimmie, is crazy about bok choy, and it is growing like
a picture book, to my amazement -- not even one blemish on
the entire head! We have a deal that HE will cook the bok choy,
whenever I provide it, and that's a tough pill to swallow, for altho
he makes himself a lumberjack's breakfast every single morning,
he usually has two left feet in the kitchen. (Now that's a strange
simile.......) It was, btw, 100% successful.
I've run in to the strangest problem: for 21 years I have been
using the same brands of soy sauces -- Pearl River superior (light)
and mushroom (dark) (plus of course Kikkoman, Yamasa or
Mirukan when fixing Japanese). My latest mushroom soy bottle
stands 1/8th inch taller than all its predecessors, and there is no
possible way for it to fit into my kitchen closet shelves! Jeesh....
Penny, NY zone 6
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