The second half of August has been…weird. I always think of August as that SUPER hot and humid month that I’d be kind of okay with plucking from the calendar and moving straight to September. Except, here lately, August has been incredible – these sunny, warm (but not hot) days followed by evenings in the low 60’s or even the high 50’s.
My air-conditioning is off. That doesn’t normally happen in August. Like, ever. And my kids are not used to wearing jackets in the morning. It’s AUGUST!
Of course, I’m secretly hoping for an Indian summer because, umm…college football is a wash and as soon as the beach and the pool are off the table, COVID life will really settle in again. Especially since school here doesn’t start until SEPTEMBER 21st. You guys, parenting is a nightmare when it comes to this whole school business stuff.
Along with the weather, our garden is looking a little fall-ish. It’s looking on its last leg. Of course, there was also a day I went out to pick a few cucumbers, and Mark questioned why I’d just picked more when he’d just picked EIGHT for the day. I have no idea what he does to these cucumber plants, but they are some SERIOUS producers. If you’re keeping track, we’re nearing 120 cucumbers for the season.
Can you eat 120 cucumbers in a span of 8 weeks? Because I, for one, cannot. My kids certainly help, though. A time or two each week when they’re hungry before dinner, they’ll snap a cucumber in half and just eat away. I love it and apparently, so do they!
Continuing on with the plethora of cucumber recipes (soon will be chili, I hope – send me your recipes…more info coming soon!), here’s a somewhat traditional Creamy Cucumber Salad. It takes the creaminess and tartness of most recipes and combines them with my 2020 all-star: DILL! I must grow dill next summer. A few people in my life received deliveries of this cucumber salad and requested the recipe. So, voila! Enjoy!
- 2 cups whole milk plain Greek yogurt
- 3/4 cup white distilled vinegar
- 1 Tbsp granulated sugar
- 1 Tbsp fresh chopped dill
- 3/4 tsp salt
- 3 lbs peeled and sliced English cucumbers (about 4 cucumbers)
- 1 onion, chopped
- In a large bowl, whisk to combine the yogurt, vinegar, sugar, dill, and salt until well-combined.
- Fold in the sliced cucumbers and chopped onion; mix well and refrigerate until ready to serve.
Recipe slightly adapted from Rants from My Crazy Kitchen
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 1.7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0.7gCholesterol: 7mgSodium: 205mgCarbohydrates: 6.8gFiber: 1gSugar: 4.8gProtein: 5.0g
Loving cucumbers? Check out these summer faves!