If you haven’t had a frost yet and still have cucumbers, try this recipe for a cucumber spread often called tzatziki. You can vary the consistancy of the dish by how finely you grind the cucumbers or how much liquid you let drain out of the cucumbers.
3 cucumbers – peel and remove seeds (give the seeds to your chickens – they love them!)
2 cups of yogurt (low fat or high if you want)
3 garlic cloves
8 or so mint leaves
salt and pepper to taste
Chunk the cucumber, salt it and put it in a strainer to drain for 45 minutes to an hour. Put everything in a food processor bowl and pulse gradually to the desired consistency. Empty into a bowl. Serve as a sauce on veggie burgers, on pita bread, as a chip dip (low cal!), or eat straight with a spoon.
If however, your growing season has ended as ours has this week make sure to give all those bad cucumbers to your chickens. I cut mine in half longwise and they love picking out the seeds – same for your too big zucchinis.
Our nighttime temperatures this week will be in the 20s. My calendula however is hanging on nicely so I can still pick those flowers.
Hey, one thing I do with the yogurt is drain it in a colander with a piece of cheesecloth for a thicker creamier for an hour or so…great recipe.
Great idea nina. I think that would make it much thicker and creamier and will do that next time.