Wednesday, July 11, 2012
What's In Season - Turnips and Cukes
This is my first time growing your average turnip. Up until now, I've only grown Japanese varieties, which are smaller and milder. I'm planning on roasting these for dinner sometime soon.
The cucumbers continue to come in strong despite the beetle issues we've been having. Like every year, by mid-August all of my cucumber plants end up slowly succumbing to bacterial, which is spread by cucumber beetles. I guess we'll just have to enjoy them while they last. Fresh homegrown cucumbers in my opinion are infinitely tastier than the soft/bendy/tasteless (i.e. not fresh!) ones you find at the supermarket.
And what to do with all of those cucumbers? You make refrigerator dill pickles of course. I've had so many complements lately from friends who've tried my homemade pickles (which probably explains why they never seem to last longer than a week in the fridge). Most of them have never made pickles before and didn't realize how easy it is. Here's the recipe that I stick with (though I usually add an additional teaspoon of salt these days).