Only a locavore can understand the excitement I felt when I saw the beautiful long English cucumbers from Dominion Organics in Ferndale in the produce rack at Terra Organica. The first appearance of any variety of fresh produce in the spring is like running into an old friend you haven’t seen for awhile. It’s always cause for celebration. Dominion grows these early beauties in their greenhouse so they can be harvested while the soil is still far too cool for planting them outside in the garden.
When I talked with the produce person to confirm these were definitely grown locally, they also noted happily that the “plastic” wrap around each individual cucumber was completely biodegradable. That was good news, too.
Because I want to make sure the information in this blog is accurate, I always ask to make sure something labeled as local truly is. However, the produce labeling at Terra Organica has so far been very accurate. At the Community Food Co-op, that’s not always the case, though they do try and they’ve always been quick to correct inaccurate labels. No matter where you shop, it never hurts to double check if you’re not familiar with the farm or company involved. It lets the seller know that you care.
I used to think I didn’t like cucumbers until I tried some that were garden fresh. These cucumbers fully met my expectations from when I first saw them. the flavor and texture were perfect. This salad was crispy, cool and refreshing.
Note: The sunchokes are completely optional. I couldn’t help myself. I really like their flavor.
- Prep Time:
- Drain Time:
- Ready In:
- 2 English cucumbers, seeded and diced (Dominion Organics, Ferndale)
- 1 tsp salt (see Exceptions)
- 2/3 cup plain yogurt (Grace Harbor Farms, Custer)
- 1/4 cup green garlic, thinly sliced, white portions only (Broadleaf Farm, Everson)
- 1 Tbsp fresh lemon balm (or mint), finely chopped (home garden)
- Optional: 2 small sunchokes (Jerusalem artichokes), finely diced (Osprey Hill Farm, Acme)
Peel cucumbers, cut in half lengthwise, and remove the seeds. Slice thinly across the width. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
Pour off the liquid that has separated, pressing cucumber firmly. Add green garlic, sunchokes (if desired), and sprinkle lemon balm over cucumbers.
Stir yogurt until smooth. Pour over cucumbers and mix gently. Refrigerate until thoroughly chilled.
Makes a nice cool contrast with a hot pasta dish, such as Lemon Pepper Linguine with Cream Cheese Sauce.
Terra Organica, Flora and Cornwall, Bellingham