Dear Customers,
It’s reassuring how the various seasons generally have the same type of weather every year. For instance, you can pretty much bet on snow, ice and cold temperatures from January into March. Then we enter our rainy, muddy season and by the time May & June roll around we’re often blessed with ample sunshine and warmer temperatures. By the time August arrives, you can pretty much guarantee you’ll see less rain, more burnt lawns and temperatures in the 80’s until the calendar flips over to Autumn.
There’s a measure of comfort in this sameness because you can plan ahead for things like gardening, vacations, and family parties or reunions, but everyone knows that no matter what the season, we’re subject to the vagaries and whims of meteorology. Oddly enough, climate patterns in the Pacific Ocean can dramatically affect our weather here in Pennsylvania, from over 12,000 miles away!
Back yard gardens are in full swing this time of year and several varieties have already run their course while others have yet to reach maturity. One of the favorite things I like to grow in my garden, besides my San Marzano sauce tomatoes, is the ubiquitous cucumber! Cucumbers grow quickly whether from seeds or from seedlings. It doesn’t take long before the vines are loaded with these delicious salad staples.
Everybody in my family loves the simple recipe we use to enjoy them – from myself, my wife, my kids and my grandkids! They are simple to make and can be made ahead and refrigerated. I take several cucumbers (not too large guaranteeing they’re not all gone to seed) – usually anywhere from 3-6 and peel them. Then I slice them relatively thick, about ¼ inch or even a little more. Taking a large bowl, I cover the cucumbers with Hidden Valley Ranch dressing, a splash or two of red wine vinegar and season them liberally with coarse ground black pepper and a few good shakes of the crushed red pepper flakes bottle.
Then stir the cukes with a big spoon until all the slices are covered. Afterwards, cover the bowl with plastic wrap and chill them in the fridge. This makes for a delicious side dish or even an enjoyable treat enjoyed all by itself! The best part is, if you didn’t make enough, it’s just a short trip back to the garden to get a few more.