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BTD Forums  /  Cook Right 4 Your Type  /  Cukes
Posted by: gulfcoastguy, Tuesday, June 11, 2013, 7:11pm
I currently have a surplus of these producing. http://www.rareseeds.com/dragons-egg-cucumber/

I've just been eating them fresh but any suggestions that aren't chockfull of B avoids are welcome.

In a week or so it will be tatume that I have coming out my ears.
Posted by: san j, Tuesday, June 11, 2013, 8:38pm; Reply: 1
How big is your store? It seems you need recipes for major-volume use of regular cucumbers?
What have you tried/ made?
I'm assuming you've got your pickling gear all lined up...
Posted by: Lloyd, Tuesday, June 11, 2013, 8:45pm; Reply: 2
How about soup?  :P
Posted by: Ligia, Tuesday, June 11, 2013, 9:45pm; Reply: 3
I just heard about chilled cucumber soup.

You can also do stir fry.  Treat it like zucchini in the stir fry.
Posted by: san j, Wednesday, June 12, 2013, 12:35am; Reply: 4
Having read your link, gcg, I confess I haven't used this variety.
But I know and trust your judgment with these once you see how they actually are.

Here at Recipe-Base, there are a number of beverage recipes calling for cukes, and these might be just right for Dragon Egg cukes, as they are reputed to be particularly sweet.

Cool summer soup a couple of times? Salads of all kinds, of course. Fresh salsas (she said,  ;D), and then -

"Robin! To the Bat-Pickler!" for Pickling Day/Week.
Gcg: I just love pickles on my burgers, and there are, as you know, some wonderful and spicy recipes out there - cucumber-onion pickles in some spicy brine --- I'm so there, man.
Finely diced with other goodies, and voilà: A Relish Bar for your condiment needs all year.

I'll keep you in mind for these, but first see how the crop actually tastes when fresh and ripe, and use what you can fresh.
Posted by: gulfcoastguy, Wednesday, June 12, 2013, 1:15am; Reply: 5
Oh I've allready eaten 3 or 4. They are not the type of cucumber that would make firm crisp pickles. I've made kosher dills before and you need the pickling type of cucumbers which aren't very good for fresh eating. Now dressing them in oil and apple cider vinegar is a possibility. Or making raita out of them. Cucumber soup sounds good. I'll have to look to find a cucumber salsa but fresh and noncooked seems best to me Too blasted hot to fire up the stove when it can be avoided anyway.
Posted by: Spring, Wednesday, June 12, 2013, 3:27am; Reply: 6
Frying cucumbers, who would have ever thought...? I love cucumbers - so why not stir-fried? I wish there was some way to freeze the things.
Posted by: Mrs T O+, Wednesday, June 12, 2013, 1:18pm; Reply: 7
Can you give them to co-workers?
Is there a food pantry that will accept them?
Posted by: san j, Wednesday, June 12, 2013, 4:29pm; Reply: 8
Of course the traditional Thai cucumber salad is lovely, with chopped onion, some heat, some sweetness, some sourness, and a dusting of cilantro.

Okay: Given their softness:

Tzatziki (or, in Turkey, Çaçik) is good, and you can thin it (since these are juicy anyway) to a soup, so you're getting that all-important B-yogurt with your cukes.

I find cucumber juice refreshing, and there's a juice idea in the RecipeBase here, whereby you juice cucumbers and green grapes together - then add other stuff - See that.

For the cocktail party, cucumber margaritas - you can use agave syrup, you can inject a dose of cayenne if that's your fancy (I'm not sure it's mine). There's a recipe through google for a Watermelon-Cucumber Margarita (touches of lime and mint) that looks really lovely - and I think any of these ideas could work as non-alcoholic juices, too, so juice away and then figure out what to do with it. You'll get lots of support online, because this has become a very popular bar ingredient.
Posted by: gulfcoastguy, Wednesday, June 12, 2013, 9:19pm; Reply: 9
I'll have to look up Cacik. My cousin's turkish wife might know how to make it. The numbers aren't a problem yet but the foreshadowing is there.
Posted by: san j, Thursday, June 13, 2013, 2:07am; Reply: 10
Given the heat you say you're dealing with this June, the combination of cooling cukes and cooling yogurt can't be beat.
You can go for a cucumber lassi (yogurt drink) either sweetened or not, or an icy cuke kefir.

I'd even consider a cucumber granita, sherbet or gelato...or frozen yogurt. Adding a hint of green mint or basil with lime could be good, too. Very refreshing.
Posted by: Spring, Thursday, June 13, 2013, 2:18am; Reply: 11
We have had a fantastic spring this year but the thermometer is rising dramatically. It is going to take me a few weeks to get used to this again! I still got my exercise out there yesterday and today, albeit with a LOT of sweat. I feel really great, though! Free sauna!
Posted by: san j, Tuesday, June 18, 2013, 11:23pm; Reply: 12
http://www.bonappetit.com/recipes/2012/06/cucumber-granita
Posted by: gulfcoastguy, Wednesday, June 19, 2013, 3:28am; Reply: 13
Quoted from san j


Interesting version of what I'd call a mild salsa.
Posted by: san j, Wednesday, June 19, 2013, 7:09am; Reply: 14
Yeah. The freezing thing is kin'a kicky.  :)
Posted by: san j, Tuesday, July 16, 2013, 2:32am; Reply: 15
Hi, gcg:
Do let us know what you did with your cucumbers and your tatume.  :)
Posted by: Enobattar, Tuesday, July 16, 2013, 5:02pm; Reply: 16
Have you tried to slice thin and dehydrate... then reconstitute for soups later?
Posted by: gulfcoastguy, Wednesday, July 17, 2013, 11:53pm; Reply: 17
Okay I just ate the cukes fresh but the heat has killed those plants now. The Tatume is in full production(I've got 5 by my feet). The ones that got picked slightly older I split in half then seeded, stuffed the cavity with turkey sausage and apple and baked. The young ones I rough chopped and sauteed in olive oil with kosher salt and fresh ground black pepper. I did find a very interesting recipe using candied ginger but it used the dreaded T word. I might cut some of the young ones and try them on the grill this weekend. End result: a bug  and heat resistant, but not squirrel resistant excellent crop.
Posted by: yaeli, Thursday, July 18, 2013, 2:30am; Reply: 18
Tsaziki is wonderful!!!  :D
Just yogurt, crushed garlic, and a drizzle of evoo.

Dill is most becoming with cukes, and can be chopped into the tsaziki too.


All pre-2006 for me.
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