I am learning how different two years can be for vegetable crops!
I was wrong about getting lots of radishes and turnips. The zucchini hasn’t buried me. And my tomato crops, while not barren, haven’t produced so much that I have many to give away. As promised, here is the “after” picture.
On the other hand, there has been SO MUCH cucumber from the farm share. It’s a tough one to keep fresh and interesting. Cucumber is eaten almost exclusively cold; you can’t generally preserve it by, say, drying it out (Googling to check…oh wait of course you can), and freezing it messes with the texture, right? The most common thing to do is make pickles. And I don’t love pickles! (Another problem that reduced my pickling motivation: I have managed to kill two dill plants before I had a chance to use them. Are they a tricky plant?)
3.4 – 1 Cup sugar
1 ½ cups mint leaves
2-3 medium cucumbers, peeled, seeded, and cut into chunks
¼ Cup lime juice
2 oz. rum, optional
Bring sugar and 1/2 cup water to a boil in medium saucepan over medium heat. Boil 1 minute, or until sugar is dissolved. Remove from heat, and add mint leaves. Cover, and cool.
Transfer mint syrup to blender or food processor, and process until mint leaves are finely chopped.
Add cucumber chunks, and blend until very smooth.
Chill in refrigerator until cold. Remove from fridge and stir lime juice and rum (if using).
Churn in ice cream maker according to manufacturer’s directions.
Note: Numerous variations on the theme of cucumber sorbet/ice cream can be found online. Many steep the mint leaves instead of blending them in, like this does. Most also strain out the solids from the cucumber as well. I can see the benefit of a smoother texture. However, I think the chewiness of this recipe made it feel especially icy-cold and refreshing.