Cucumbers

native to: western Asia or Middle East
in season here: late summer

Cucumbers, Cucumis sativus, are members of the Cucurbitaceae family, along with melons and squash, and are technically fruits rather than vegetables. There are two basic types of cucumber: slicing, which are generally larger and have thicker skins (at least in the US), and pickling, which can also be eaten fresh but their smaller size makes them fit into jars more easily and their thinner skins let them absorb brine more readily.

Of course, lots of different foods can be pickled, but cucumbers are the most common these days, so let's consider pickles for a minute. The word "pickling" refers to keeping food from spoiling by soaking it in a liquid or fermenting it. Fermenting allows food to soak in a solution for long enough that microorganisms can cause changes such as the buildup of lactic acid. Salt is the main ingredient in such brines, although vinegar, dill, garlic, and lime (calcium hydroxide or calcium oxide, not the citrus fruit) are also common. Fermented pickles are often referred to as "brined pickles" but in fact some pickles are "quick brined" or "quick pickled" and not fermented -- vinegar or some other already-acidic solution preserves the food, not lactic acid. "Quick brining" produces pickles in just a few days, while properly fermented pickles take several weeks at least.

"Seedless" cucumbers are produced by parthenogenesis, in which the plant produces fruit without pollination and therefore seeds are not developed. If cucumbers make you belch, you may prefer a seedless variety or remove the seeds, but the seeds and skin do have more of certain nutrients than the pulp. Thin-skinned varieties of cucumber generally have fewer seeds than thicker-skinned types, so that's a possible compromise.

When cucumbers have to travel or be stored any length of time, they'll probably be waxed. Even organic cucumbers can be waxed, they just have to use chemical-free, non-synthetic wax. If wax is a concern, you're better off buying nice local cucumbers at the farmers' market or removing the peel from grocery store cukes. You can also try removing the wax by thorough washing with a vegetable brush. Waxed or not, conventionally-grown cucumbers are members of the "Dirty Dozen," the 12 fruits and vegetables most likely to have pesticide residues.

Cucumbers contain lignans that have been connected with reduced risk of cardiovasular disease and several kinds of cancer. They have also been found to have antioxidant and anti-inflammatory properties. They provide phytonutrients, vitamin K, molybdenum, pantothenic acid, copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, vitamin B1, and silica (which is good for your nails). On top of all that, a cucumber is 95% water and contains important electrolytes, which makes it a great snack choice on hot days or when you're working hard. A couple of slices over the eyes is a popular folk remedy for puffiness, an effect achieved by the high water content and some caffeic acid. Cucumber slices are also supposed to be good for treating sunburn.

Read more:
label-style nutrition information for raw cucumber (with peel)
label-style nutrition information for dill pickles
whfoods
Medical News Today

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Dill pickles by the jar

cucumbers, washed, as fresh as possible

For each quart jar:
2 rounded Tbsp. canning (pickling) salt
1/3 to 1/2 cups white vinegar
3-6 cloves garlic
3 sprigs of dill
cold water to fill

Pack jar(s) with cucumbers, placing a sprig of dill and about 2 cloves of garlic at the bottom, middle, and top as you go. Pour in vinegar, add salt. Fill to top with cold water. Boil lids 10 minutes and seal. Place jars upside down for 24 hours. Allow to cure several weeks. If a jar fails to seal, the pickles will get soft unless kept cold.

Adapted from: Gerry Wilbert, as told to Dorothy Huffman in the early 1970s.

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Cucumber Soup With Avocado

1 tsp. butter
1 tsp. olive oil
3 leeks, washed and sliced
1 clove garlic, minced
4 cups (about 3 large) cucumbers, peeled, seeded, and cubed
4 cups chicken stock
1 tsp. chopped fresh dill
2 tsp. sherry or red wine vinegar
pepper
8 ounces plain Greek yogurt

to garnish:
2 tsp. chopped fresh dill
1 ripe avocado, peeled and cubed

Heat butter and oil over medium, and saute leeks 5-7 minutes, until tender. Add garlic and cook 2 more minutes. Add cucumber and chicken stock, and simmer about 6-8 minutes, until cucumber is softened. Pour small batches of cucumber soup into a blender and puree until smooth. Return pureed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to blend thoroughly, cover, and refrigerate 2-3 hours, until chilled

To serve: ladle soup into bowls and garnish with avocado and dill.

Adapted from WebMD

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Dill dip

1/3 cup mayonnaise
1/3 cup sour cream
1/2 Tbsp. Beau Monde seasoning*
1/2 Tbsp. dried dill weed
1/2 Tbsp. dried parsley
1/2 tsp. onion powder**
1/2 tsp. garlic powder**

Mix together and, for best results, refrigerate overnight. Any raw vegetable can be dipped, and it's also not bad on potato chips.

For easy measuring, make a triple recipe using 8-oz packages of sour cream and mayonnaise and 1 1/2 Tbsp or tsp of the seasonings. I'm pretty sure you could substitute yogurt for the sour cream and soy or vegan mayonnaise for the regular mayo if you wish, but I CANNOT recommend substituting Miracle Whip for the mayonnaise -- the result is far too sweet.

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*a proprietary blend from Spice Islands; one suggested substitution is equal parts celery salt and garlic powder.

**These amounts are for grocery store spices; if you get fresher powders from someplace like Buck's or Penzey's, start with about half the amount of garlic and onion powders.

Adapted from: Dorothy Huffman, who probably got it from a Spice Islands package or ad.

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Cannellini bean dip with garlic scapes

15 oz can cannellini beans, rinsed and drained
1/2 cup chopped garlic scapes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tsp. lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper

for serving:
whole grain crackers or sliced baguette
grape tomato halves

Pulse beans in food processor 3-4 times. Add scapes and olive oil and process for about 30 seconds. Add lemon juice, sea salt, and black pepper and process until the dip is thick and creamy, adding more oil if needed.

From: Andrea's Recipes

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Happy Sneak Some Zucchini onto Your Neighbors' Porch Day

Last night (the 8th of August) was Sneak Some Zucchini onto Your Neighbors' Porch Day, a popular holiday among amateur gardeners, especially in suburban areas where a zucchini plant is practically de rigueur (although there are a few who, anticipating SSZOYNP Day, plant acorn squash and a few extra potatoes instead). So in celebration of this semi-official holiday and zucchini season in general, here are some ways to use up those surplus squash, provided by our friends at Stoney Plains Farm.

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Double chocolate zucchini cake

3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups grated zucchini
1/3 cup buttermilk or sour milk
3 Tbsp. cocoa powder (may substitute carob powder)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cinnamon
1/2 tsp. cloves
2 1/2 cups flour
chocolate chips (may substitute carob chips)

Mix all ingredients and pour into a greased 9 x 13-inch pan. Bake 30-35 minutes at 350F.

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Oven-fried zucchini spears

2 medium zucchini (or yellow summer squash), washed but not peeled
3 Tbsp. dried bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. dried summer savory
1/4 tsp. garlic powder
1/8 tsp. pepper
2 tsp. corn oil
2 Tbsp. water
marinara sauce to serve (optional)

Cut zucchini into eighths lengthwise, then halves crosswise. Toss bread crumbs and spices together. Whisk oil and water together. Moisten zucchini pieces in oil/water mixture and roll in crumbs to cover all sides. Arrange on a lightly oiled baking sheet and bake 7 minutes at 475F, until the zucchini is lightly browned. Turn and bake 3 minutes more. Serve with hot marinara sauce if desired.

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Cold zucchini salad

zucchini, sliced lengthwise into thin strips
canola oil
salt
minced garlic
red wine vinegar

All quantities are to taste. Fry zucchini in hot oil until softened, transfer to a bowl and salt lightly. Discard most of the oil in the pan and saute the garlic in the remainder. Add vinegar to a depth of about 1/4 inch and bring to a quick boil. Toss with zucchini, cover, and chill.

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Zucchini bread

2 1/2 cups grated zucchini (approx. 2 large)
1 cup sugar
4 eggs
1/2 cup vegetable oil
3 1/2 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 cup chopped toasted walnuts or pecans

Combine zucchini, sugar, eggs, and oil. Sift flour, salt, baking powder, baking soda, and spices into zucchini mixture and stir until just combined. Fold in nuts and pour batter into two greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350F for 50-55 minutes. Remove from pans and cool on a rack.

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Epazote

native to: Mexico
in season here: summer

Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).

Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.

Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly

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Frijoles de la olla

(home-cooked beans)

1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste

Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.

Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.

Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.

Makes 7 cups.

Adapted from The Perfect Pantry

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Mexican Eggs with Epazote and Frijoles

1/3 cup finely diced onion
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
1 to 1 1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces finely diced Queso Asadero or grated Monterey Jack cheese

Garnishes:
Salsa
Queso Cotija, crumbled or grated

Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.

Serve with fresh salsa and grated or crumbled queso cotija.

Adapted from Kate's Global Kitchen

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Spinach ring

2 cups cooked spinach, sieved
2 egg yolks
3/4 cup bread crumbs
butter ball
salt
pepper
chopped parsley

Add to the above two beaten egg whites. Bake in ring form which has been buttered and sprinkled with parsley. Put in pan of boiling water and bake 30 minutes. Serve with poulette sauce of mushrooms or hard boiled eggs.

From: Peach Blossom cook book. Wenatchee Milling Company, [192-?],
available in the Washington State Library's Rare Book collection.

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Kale

native to: Asia Minor and the Mediterranean
in season here: all year, except maybe late summer

Let's look at one more brassica as we move into the bounty season. Kale is one of the "superest" of the super foods, with more vitamin C than an orange and more calcium than milk. It can help cure or prevent just about everything, from hair loss (vitamin A helps keep hair moisturized and iron deficiency can cause hair loss) to death (getting plenty of potassium is associated with a 20% lower risk of death from all causes). In fact, there are so many things kale is good for, I won't go into all the details here. Check out any of the "Read more" links below for the full story. What it all boils down to is, as the old phrase goes, kale is "good for what ails you."

Kale does best in cool weather and is generally considered a winter crop; like with most brassicas, a light frost makes it sweeter. However, northwest summers are usually cool enough that some variety of kale is probably going to be available at the farmers' market whenever you want it. This is good because kale tends to hang onto its pesticides when grown conventionally, so this is the time to insist on organic produce.

Read more:
label-style nutrition information for raw kale
label-style nutrition information for cooked kale
medical and nutritional article from Medical News Today
short overview with recipe ideas from Web MD
Nutrition And You

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Squash blossoms stuffed with cheese and herbs

12 large squash blossoms, pistils removed but stems left on (for small blossoms, use more)
1 egg, lightly beaten
all-purpose flour
olive oil to fill pan to the depth of 1/2 inch

stuffing:
1 clove garlic, peeled and minced or crushed
1/4 tsp. salt, or to taste
3/4 cup (about 3 oz.) fresh goat cheese, ricotta, mozzarella, or Monterey Jack, shredded if appropriate
1/2 cup grated parmesan
1 Tbsp. chopped fresh parsley
1 Tbsp chopped fresh basil or 2 tsp. chopped fresh thyme
pepper to taste

Mix stuffing ingredients. Carefully open the petals of each flower and tuck about 1 Tbsp. of stuffing mixture into the base. Twist the tops of the petals together and dip each bundle in egg, then roll in flour. Shake off any excess and fry bundles in oil over medium heat 3-4 at a time until golden, 2-4 minutes. Drain briefly on paper towels and serve immediately.

Adapted from Rombauer, Irma S.; Rombauer Becker, Marion,; Becker, Ethan, Joy of cooking.[Revised ed.] Scribner, 1997. ISBN: 0684818701

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Golden leeks and onions (Blaunche porre)

1 tsp. saffron threads
2 Tbsp. boiling water
6 med. leeks, white part only, sliced into thin rings
3 med. onions, peeled and chopped
1 pint chicken broth
1/3 tsp. light brown sugar
sprinkle of "pouder douce" or a pinch each of white pepper, cinnamon, and cloves

Soak the saffron in the boiling water until the water is a deep golden color. Place all ingredients in a large pan and cook, uncovered, 6-8 minutes. Drain to serve as a vegetable dish or add more broth to serve as a thick soup. For a brighter golden color, add a drop of yellow food coloring.

The original medieval recipe called for the addition of small birds such as blackbirds or finches, so it would not be inappropriate to add some chicken pieces to the dish -- just make sure they're small enough to cook through in the 6-8 minutes the vegetables will take.

Adapted from: Black, Maggie, The Medieval Cookbook. British Museum Press, 1992. ISBN: 0714105562

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