Have you heard of friendship bread? It’s a yummy bread that makes so much you have to share it.
Now I’m sharing “friendship “cucumbers.
I have more vegetables than my family can eat. The refrigerator is stuffed, and every meal looks like a Thanksgiving cornucopia.
I will freeze veggies such as tomatoes, green beans, corn, broccoli, and carrots, but some vegetables do not freeze well and need to be consumed.
Cabbage, lettuces, summer squash, and cucumbers are some of those. The water in the cells expands and breaks the cell structure.
Cucumbers are great for pickling and eating fresh, but you can eat only so many cucumbers or pickles. I like to share with friends and neighbors who don’t have a garden or belong to a CSA (Community Supported Agriculture).
Occasionally, when I give someone a bag or basket of fresh zucchinis or cucumbers, maybe they are thinking, “What in the world am I going to do with a bunch of cucumbers or whatever else you’ve included in this goodie bag?”
If I also share with them a small portion of a prepared recipe, they are more likely to accept the produce after they try my side dish. This side dish has been around for years, but I had forgotten about it until someone served a version of it last week.
Make a big batch and hand it out with your surplus cucumbers. Watch friends and family eagerly take extra cucumbers off your hands.
3 cucumbers, sliced thin
1/2 cup high-quality half and half (not ultra-pasteurized) or sour cream
1 Tbsp. cider vinegar
2 tsp. sugar
1 tsp. salt
Fresh ground pepper to taste
3 scallions sliced thin, green and white parts only
1 tsp. fresh dill chopped
Place sliced cucumbers in a large bowl. In a small bowl, mix vinegar, sugar, and salt. Stir until sugar is mostly dissolved. Add the half and half, stirring to combine. Add the pepper and pour over cucumbers. Mix well and top with scallions and dill. Makes 8 servings.