cool as a cuke
The garden is birthing as quickly as my friends on Facebook. Last week alone, we had nearly 6 ripe cukes for the picking! I sliced some up last weekend and ate them as a snack – pairing them with tofu, as prepared using the GC method (this really IS the best tofu recipe out there!).
I’m so swoony for this tofu. I am going to buy 3-4 containers and make a batch weekly. Healthy living, yes!
Next up on the cucumber-making list was homemade pickles! My good friends Matt and Erica recommended checking out Food in Jars. I ended up using this recipe. This is my first try at homemade pickling!
Matt suggested using white cider vinegar instead of apple. He also suggested adding more dill seed. Well, I didn’t have dill seed at all (fail). So, I used dill weed. I’m sure this isn’t going to turn out well, but I was too far into the process to turn around at that point.
Look at how green and fresh those cukes are! I wish I could give all of you one to cradle.
I’ll post my thoughts in about two weeks after they refrigerate for a while. Fingers crossed the dill weed isn’t a major faux pas.
