In my garden I am still harvesting green beans, leeks, tomatoes, parsley, eggplant, okra, peppers, basil, melons and, though we got a late start with the planting, cucumbers.

They trickle in slowly but we still find them refreshing and a wonderful accompaniment to our meals. We like to keep a container of cucumber salad in the refrigerator as long as the cucumbers hold out.
It is also time to start the fall garden and this week we will be direct seeding as well as starting seeds in starter pots for planting in the fall and winter garden.
Summer is waning and though we still have plenty of warm days, the cool mornings and evenings are heralding fall - one of my favorite seasons.
I hope you will try this salad and make it one of your go-to recipes.
Reach Trish at:This email address is being protected from spambots. You need JavaScript enabled to view it..

2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
* Mint also lends itself well to this salad.


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