July 28, 2010
I’m thrilled to help kick off the 3rd annual Summer Fest today, a month and a half long cross-blog food event celebrating peak harvest season. I remember giddily following along last year, bookmarking summer fruit and veg recipes like crazy. I couldn’t be happier to be throwing One Hungry Mama recipes in the mix this year. Ones that I hope you’ll bookmark… and that will maybe even inspire you to join the fun next year.
Just like picking veggies at harvest, Summer Fest beats a path for you across the blogosphere allowing you to pluck ripe recipes, perfect for here and now, along the way. Here’s how it works:
Each Wednesday, participating bloggers (including hostess-with-the-mostess Margaret Roach of A Way to Garden, Todd and Diane of White on Rice Couple and Shauna Ahern the Gluten-Free Girl, among others) will swap recipes and tips about pre-assigned, harvest-fresh ingredients. This week: cukes and zukes.
I’ve posted a bunch of zucchini recipes recently, so I decided to focus on cucumbers today. Plus, who can resist a cooling, no-cook salad (that doubles as finger food for your tot) in this heat?! I like making it with cucumbers and radishes, because that’s how I roll (oh yea!), but it’s super made with just cukes. And that way, you can focus wholly on the glory of perfectly in season cucumbers. Your choice.
There are many ways you can join in the Summer Fest fun—read how here. As for me, I’m going to try and post a Summer Fest recipe every Wednesday. I’ll add links to good blogs doing the same in my comments as I’m able.
In the meantime, enjoy this salad. Enjoy Summer Fest. Enjoy your cukes and zukes.
‘Til next week, when we celebrate CORN!!
Wilted Cucumber Radish Salad
(can be served to kids 10+ mos)
1 large English cucumber (or 3-4 kirby cukes)
2 bunches radishes, washed and thinly sliced
1/4 c cider vinegar
1. Peel the cucumber. Leave a few thin stripes of peel if you like, for color. Slice it thinly and pile the slices of cuke and radish in a colander. Salt liberally, stirring to distribute the salt. Leave them to drain for at least a hour.
2. Rinse and drain the cucumbers and radishes.
3. Combine equal parts of water and cider vinegar. Add sugar to taste.
4. Marinate the veggies in the vinegar mixture for at least half an hour, or much longer if you prefer.
5. Add a splash of sesame oil to taste. Mix. Scoop salad out of marinade to serve. If storing, seal veggies and marinade in an airtight container.
Note: Other possible flavorings: celery seed, smoked or regular paprika, dill. Or simply add parsley!