Cucumber Libations

It’s another beautiful weekend in MN and we’ve been enjoying the outdoors as much as we can. Friday night we had a social distance happy hour with our friends Gerd and Maria and their dogs Keeper and Lilo. They have a lovely deck that overlooks the lake and we had a nice cool breeze before the clouds rolled in. We were lucky, we had a 2-hour visit before the rain decided to join us. 

Gerd has been experimenting with cocktails doing this pandemic - social distancing - stay outdoors, time. His new concoction - vodka poured over cucumbers and infused for 3 to 4 days, then mixed with club soda and a little basil for color. I really liked it and he and Dan added a little seven up for sweetness but I didn’t think it was needed. 

Our cucumbers continue to produce at a pretty good pace so I thought why not a cucumber lemonade right. In the afternoon we had it sans alcohol but then happy hour showed up and well we added a shot of vodka - it was really good. 

Ingredients:

4 lemons - peeled and seeded plus 1 additional lemon for garnish 

1/2 cucumber, peeled and seeded - save additional cucumber slices for garnish 

5 sprigs of mint - leaves only 

1/3 cup agave 

6 cups water. 

Instructions:

Place peeled lemons, cucumbers, agave and mint in a high-speed blender, begin at a low speed, and then increase it until fully blended. If you use a Vitamix you can simply pour the mixture into a pitcher and add the water. If you do not use a Vitamix you will want to strain the mixture before adding the water. 

Server in a tall glass with ice, sliced cucumbers and lemons, and a little mint - it’s delicious and refreshing. For happy hour, add one shot of vodka. 

Summer Harvest Galette

Another beautiful week in St Louis Park and to add to the fun we celebrated our 15th wedding anniversary on the 6th of August. We skipped the in-restaurant dining and opted for takeout from our favorite Asian restaurant - we ordered green beans, spicy tofu, and garlic eggplant - we might have ordered a little extra - ok a lot - we had leftovers for 2 nights. And I baked a carrot cake! - I know right.

They say that people begin to look and act alike the longer they are together - do they also choose the same kind of greeting cards - must be true! For a long time, I collected all things flamingo but now that the house is full I’ve stopped - I’ve even gotten rid of some of the lesser loved items. They did go to good homes though. 

While we were celebrating the garden was doing its own thing - sometimes I can’t bring myself to go out there because I know there will be more cucumbers and zucchini - so much zucchini and all of it from a single plant.

On Friday I pulled out the basil and spent the morning making pesto and since I was on a cooking spree I shredded up one very large zucchini, some carrots, and onions and made 4 batches of fritters, which are now in the freezer. 

All this cooking one would think I have things under control - no so much. Today after our walk we decided to check out the garden before the rain came and came in with 2 more cucumbers, tomatoes, the last of the green beans, and greens. I guess I should be grateful it keeps me from having to go to the grocery store - so that’s good. 

In an effort to use up some of that wonderful produce I made a batch of marinated cucumbers and a Summer Vegetable Galette. 

Ingredients:

1 large onion - thinly sliced 

1 T olive oil

2 - 3 kinds of tomatoes - multiple colors add a nice look 

15 thin slices of zucchini 

1 ear of corn 

4 ounces goat cheese 

1 small thinly sliced potato 

fresh basil 

fresh rosemary

salt & pepper to taste

1 recipe pie crust. 

Instructions:

In a small pan, saute olive oil and onions until onions begin to caramelize. Make the pie crust and place it on a large baking sheet. Preheat oven to 375. 

Thinly slice potato and zucchini. Slice tomatoes and cut the kernels from 1 cob of corn. Chiffonade the basil and remove the rosemary from the stems and chop. 

Assemble the galette - begin with 1/2 of the goat cheese - break it up into small pieces and put it on the crust making sure you leave 1.5 inches of dough untouched. Add the layer of zucchini and thinly sliced potatoes. Add the caramelized onions, top with tomatoes, corn, and add the remainder of the goat cheese. Sprinkle the herbs, add salt and pepper to taste. 

Bake in the oven for 45 - 50 minutes - until crust is browned. Slice and serve with salad and marinated cucumbers. 

And for you crazy Pinterest people - stop with the Halloween decorations and pumpkin spice - I’m not ready!

Thanks for stopping by. 

Savory Summer Harvest

We just returned from a week at the lake with Dan’s family. This year was different, we stayed in our bubbles (each family was in a separate cabin), did our own meals, and hung out in a socially distanced way (6 feet apart). 

The weather was beautiful, I read 5 books, sat on the beach, floated in the lake, biked, walked and played a new board game with Mary, Matthew, Dan, and Alona - On Tour - it was fun. Mary and Matthew made delicious buffalo cauliflower tacos one night - I could have eaten an entire head of cauliflower on my own. Lucky for me she gave me the recipe and I just happen to have a head of cauliflower in the fridge so there will definitely be that in my future. 

We came home to a garden that needed our attention. I picked 3 large zucchini (in addition to the one in the fridge), cucumbers, beets, kale, collard greens, swiss chard, and a few tomatoes. The butternut squash, acorn squash, and cabbage on doing their thing, and it will again be a bountiful year. 

The potatoes will be ready to pick in the next week or so and the garlic is just about ready. Thank goodness for friends and neighbors who are willing to help us with the bounty - we appreciate you!

Last night I shredded up one of the zucchini, added some carrots and herbs, and made fritters. They were delicious. We severed them up with some shrimp and a big green salad with veggies and herbs from the garden. 

Zucchini & Carrot fritters 

Ingredients:

1 large zucchini shredded  

2 medium carrots shredded 

1/4 cup basil 

1/4 cup oregano 

2 cloves garlic 

1 tbsp lemon zest

2 eggs 

1/4 cup gluten-free flour

1/4 tsp onion powder

salt and pepper to taste

Instructions:

Using the large holes of a box grater, grate zucchini, and carrots. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 1/4 cup zucchini mixture into pan; repeat, spacing fritters a few inches apart. 

Transfer fritters to a plate; set aside in a warm place. Cook the remaining zucchini mixture, adding more oil to the pan if necessary.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more.

Tonight I headed back to the garden to pick the last of the lettuce and the first tomatoes and we had tomato and mayo sandwiches with corn on the cob and you guessed it another salad with greens, veggies, and herbs from the garden - the salad thing is definitely a regular thing at our house these days. 

Thursday will mark our 15th wedding anniversary - we’re planning to not cook (sinful right) and order from our favorite Asian restaurant there will be garlic eggplant, spicy tofu, green beans, and my all-time favorite pan-fried veggie potstickers - I can’t wait. 

Thanks for stopping by!