I used to think asparagus was my favorite vegetable, but lately I think I’ve switched my allegiance to the cucumber. It’s not as exotic as asparagus, but neither am I. I look so forward to those first cucumbers. I like to pick them when they are only three or four inches long because 1) I’m impatient and 2) I think they taste a bit sweeter than if you leave them on the vine a few days longer. I like how you can’t really preserve cucumbers except for pickling them, which, if you ask me, is really another category of vegetable altogether (and delicious at that), so when they’re in season, I eat them all the time. But then once their time has passed, I go all year until I eat them again. Maybe it’s the anticipation that I like so much.

Cucs first arrived in our CSA box last week and this week, there were even more of them! I brought the box in and immediately made a delicious cucumber sandwich. There’s nothing fancy to a cucumber sandwich, but I think that first one probably tastes the best. We’ve made them in many, many different variations, so feel free to experiment. Last week at the farmer’s market, we picked up some roasted red pepper pesto, which I think really took the simple cucumber sandwich to whole new heights. I’m already experimenting with my own versions, so stay tuned…

Cucumber Sandwich

Ingredients
1 small cucumber, sliced thinly
1/2 cup red onion, sliced thinly
Herb cream cheese or pesto (or other spread of your choice)
Bread (I prefer something a little out-of-the-ordinary and toasted)
Basil
Sea salt and freshly ground pepper

Directions

  1. Slice and toast two slices of bread.
  2. After the bread is toasted, spread one side with the cream cheese/pesto/whatever you’ve picked.
  3. Assemble the sandwich with the remaining ingredients.
  4. Enjoy! And then repeat…

 

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