There is a bit of a running joke in the gardening community about zucchini. They are incredibly prolific, and no matter how much you eat and give away, there always seem to be more and more and MORE. Unless you are me. Then you can’t grow a zucchini to save your dang life.
Seriously. Zucchini are so easy-to-grow, so bountiful, that there is even a holiday to give them away to your neighbors. But I can count on one hand the number of zucchinis I’ve successfully grown over the years. What can I say, it’s a curse!
Now cucumber? Friends, I can grow you some cucumbers.
I’ve never grown a cucumber plant that produced less than 457 cucumbers. And over the years, I’ve gotten quite skilled at using up all that crisp, cool, cucumber-y deliciousness.
Some of my favorite ways to use up a windfall of cukes: pickles (duh), cucumber and onion salad, cucumber limeade, cucumber and tomato salad, cucumber mojitos, cucumber face masks, cucumber water, cucumber and strawberry margs, tzatziki sauce, and this recipe right here—crisp, cool, and spicy Cucumber Salsa.
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