The flavor of the week is back! Introducing the second most prolific plant in my garden (next to weeds)…cucumber!

This was the healthiest plant of the three. Had to push it back from the stone walkway using tomato cages and a block of wood.

Spikes on some cultivars provide a formidable defense against hungry predators…unless you’re wearing gloves!
These cucumbers, called “Straight 8,” are ready to pick when they’re about 8″ long. They’re crisp and have big seeds, but are so fleshy that I just gouge the seeds out and still have plenty of cucumber left. I eat them with my fruit salads, with tofu soaked in shoyu and ginger, and pickled some in Korean gochujang hot sauce for a lazy kimchee recipe.
But one of my favorite ways to eat cucumber was introduced by my father-in-law a few years ago. He would make grilled chicken with this delicious, creamy, garlicky tzatziki sauce. I had the hardest time pronouncing it but an easy time eating it! In addition to the incredibly creamy texture, the fresh garlic and lemon adds a delicious mouthwatering savoryness that can be eaten guilt-free: zero fat calories, low in sugar, and tons of protein!
It’s another way to enjoy yogurt and a solution to getting rid of all those extra cucumbers lying around. I just might have to let my in-laws give this a try…and maybe get zwei daumen nach oben!
Easy Tzatziki
serve with grilled chicken, raw veggies, raw zucchini noodles, or use as a veggie sandwich spread.
Ingredients:
1 large garlic clove, minced
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon dried dill
juice and zest of 1/2 lemon
1 cucumber
1 1/2 cup Greek-style nonfat yogurt
Directions:
In a large bowl, combine garlic, salt, and dill. Stir in yogurt, lemon juice and zest. In another bowl or on a cutting board, using a box grater shred cucumber using large grater holes. Grabbing a handful of shredded cucumber, squeeze out excess liquid, reserving for later use (or drink it down!) Add squeezed & shredded cucumber to yogurt, stir to combine. Repeat with remaining shredded cucumber. Adjust seasonings to taste, store in refrigerator covered with plastic wrap until ready to serve. Makes about 2 cups.
August 21, 2012 at 09:08
Great looking cucumbers – and I abvsolutely love tzatziki (yours looks great). We used to let ours sit in a cheese cloth for a while to get some of the liquid out, which made for a thick, garlicy yet oddly refreshing, addictive, all-purpose dip.
August 21, 2012 at 10:41
I use a nice, thick Greek yogurt from Chobani and it works great! I wonder if you can drain enough liquid so it’s like a block of cream cheese? Maybe I’ll experiment! And I agree, garlicy yet oddly refreshing…and addictive, haha! :D
August 22, 2012 at 15:48
gorgeous photos! Yummy too!
August 22, 2012 at 16:03
Thanks! :)
August 23, 2012 at 22:14
The tzatziki sounds fantastic; I’ll have to give it a try. I love cucumbers; se refreshing. I sometimes put the slices in my water with a little fresh mint.
August 27, 2012 at 09:23
I love slices of cucumber in my water, too! I’ll have to try your idea with mint. :)