Is this a World Record Cucumber?

The other day I went out to water my garden and pick my ripe vegetables.  To my surprise I found an Armenian cucumber hidden behind another vegetable plant.  I kept lifting it out of it's hiding spot and it was HUGE!  This cucumber didn't even want to detach from the plant vines.  Now I did not use chemicals or non-organic fertilizers and this plant was started from seed.  Check out my past posts on my garden this year, HERE, HERE, and HERE.  So why did this particular cucumber end up growing so large?  That is a question I cannot answer completely.  I know there are several other Armenian cucumbers growing on this plant and the vines on it have really spread this year.  My record setting (at least in my garden) cucumber is just under 20 inches long and 13 inches around.  Now that I have shared this with you, I need to decide what to make with this . . .

From Garden to Table

There is a huge pressure of air over California this week, causing temperatures to rise all over the state.  With  temperatures reaching over 100 degrees this week, my tomatoes and cucumbers are ripening quickly.  I find a baby Armenian cucumber on the vine and a few days late it's huge!  So I have been trying to find recipes that use my garden vegetables and require little cooking.  Heating the house with a oven or stove just results in more electric use.  And a power outage is one thing we do not need in the neighborhood, so I try to do my part.

The recipes I have tried, besides a typical salad are Tabouli (wheat bulgur and vegetables) and a Panzanella Salad.  Both recipes can be modified depending on what vegetables you have on hand, for instance I added red onions to my Tabouli and left out the celery leaves.  For the Panzanella, I didn't want to turn the oven on so I cut the bread into slices and toasted it.  It may not turn out quite as crispy/crunchy as oven-toasted, but it tastes as good.

Oh and I added a sunflower patch to an un-used corner of my garden.  The seeds were a party-favor gift from a recent baby shower.  So far the Sunflowers have been growing rapidly in height and I can't wait for the flowers to develop and bloom.  It was a mix of sunflowers and the colors should be brilliant.

Yellow Straight-neck Summer Squash

Melon Vines

Huge Cucumber

Pickling Cucumber plant

Honeydew melon

Sunflower patch

Wheat Bulgur and Vegetables

Panzanella Salad

Sausage & Peppers and Kebabs

When the temperatures rise in the high 90's and 100's during the summer I pull out recipes to that don't require the oven or long cooking times.  It's just too hot to turn the oven on when you're already trying to keep the house and yourself cool.  Plus you will save on heating/cooling costs if you avoid using the oven in hot spells.

My first recipe was inspired by an episode of Easy Entertaining with Michael Chiarello - Sausage and Peppers.  Click Here for the recipe.  I used organic chicken sausages, so you can follow the recipe with substitutions.  I also halved the amount of onions and peppers since I was not cooking for a large group, as well as leaving out the Serrano pepper and tomatoes (since they weren't in season at the time).  After poaching the peppers (as the recipe states), I cut the sausages in half and grilled them for a little color and extra flavor.

Sausage with peppers, feta cheese and toast.

My second recipe involves the same Italian chicken sausage (it's great to buy the larger package and freeze it in portions).  I used another portion for making kebabs with peppers, onions, eggplant and squash.  I find kebabs are a great way to use several vegetables and leftover sausage on hand, plus it's quick and easy.

Ingredients:
Sausage
Bell peppers (any variety)
Eggplant (preferably Japanese)
Red Onion
Summer squash - Zucchini and/or Straight-neck
Bamboo skewers

1.  Soak the skewers in water for about 30 minutes to 1 hour.  Or use metal skewers, just rub a bit of olive oil on.

2.  Slice sausage; dice in about 2 inch pieces all other ingredients.

3.  In any order place all ingredients, alternating, on the skewers.

4.  On a heated and lightly oiled grill place skewers.  Every few minutes turn the skewers, depending on the heat temperature you will have to watch to avoid burning any side.

5.  Serve with side dishes or your choice.

July's inspirations

It's already the middle of July and I still have so much more I want to accomplish before the end of the month.  As I try to stay cool in the heat and still complete my list of projects, I wanted to take a moment and share a few links that inspire me this month.  Don't worry I will be sharing my projects as I complete them.

I really like some of the Wire and Wire-wrapped jewelry - A Tree Necklace and X-mas tree earrings

For the fall I am loving some of the crochet and knit wraps and shawls.  I even have a few classes I am taking to expand my beginning knitting skills and learn to knit lace patterns.  Here's two of my favorites: A bamboo wedding shawl  and radiant eyelet shawl

As for sewing I have been admiring a few headbands.  This lace one which would be great for some of my lace fabric scraps.  And this fleece one for the winter, though I am not sure if I will embellish it with a flower or not.  I think the fleece headband combined with this fleece hat (in adult size) will be a perfect project to use the fabric from my old jacket.

And finally I think I need to sew up a few of these gift bags before the holidays arrive.

For now I will leave you with this beautiful day lily that was blooming in my garden.

Garden Update - There's ripe Tomatoes!

Summer is almost upon us and my garden is growing.   My parsley has sprouted and I have a few peppers and tomatoes already on the vine.  My melon vines are growing and I have my summer squash in the ground.  And I finally had a few sweetheart cherry tomatoes that ripened.  More should be ripening with the current heat spell, and I can hardly wait!  Freshly picked tomatoes cannot be compared to anything else.  The closest someone can get without gardening is a local farmer's market.  So juicy and sweet, unlike imported tomatoes that are picked green.  That's another reason why I really enjoy eating with what's in season.  For example, I just bought about 20 pounds of apricots at the farmer's market.  Freshly picked, these apricots are sweet and juicy, even my dogs love them.  I will probably can or jam some to savor apricots in the winter.  It's really just going back to the basics for me.