July 16, 2017
Member Idea
By Linda Dansbury

Nancy Wasch sent me a note reminding me of something she sent me last year during cucumber season. "I am addicted to cucumbers for breakfast. Similar to your tzatziki recipe, I simply mix cut cucumber, yogurt (a nice tangy variety with some fat in it), salt, pepper, and dill (or parsley and basil if no dill is available). I find I can eat all the cucumbers in no time this way, since they are the main course." Thank you Nancy for reminding me! Nancy's version or tzatziki can be used in other ways besides on its own. Top grilled meats and/or veggies with it, or if the cucumbers are chopped finely it can be used as a dip for raw veggies or crackers.

Here are a few things I did with my harvest this week:

Fennel, garlic, herbs - made a dish with pork chops - pork and fennel were made to be together! The pork chops were seasoned and browned then removed to a plate. To the same pan went onion, fennel and garlic and they were sauteed until slightly browned and just beginning to soften. Deglaze with vermouth or wine, add chicken stock and place chops back into pan and set them into the mixture. Cover and cook on low until veggies are soft and pork chops are cooked - about 12 minutes. Yum! Going to do this again.

Cucumbers, dill - made the Narrow Bridge Refrigerator Pickles. Even though I do can, I didn't have the time and the quanity wasn't quite enough to drag out the canner and heat up the kitchen.