Recipes for August 18, 2007:

Cucumbers...easy suggestions:

Cucumber salad: All you have to do is slice a cucumber and toss it with Eckert's Apple Cider Vinaigrette! (available at Eckert's corn truck at the west end of the Market.)

Cucumber Condiment: Shred cucumbers and mix with chopped dill and sour cream for a tasty dip or topping for grilled meats.

Cucumber gazpacho: Dice cucumbers, bell peppers, scallions, garlic, and fresh Jersey tomatoes. Add tomato juice. Stir, chill and serve!

Succotash

The term succotash is probably formed from the Narraganset (Native American) word misickquatash, meaning stew pot ingredients, which include corn. (from The Encyclopedia of American Food and Drink)

Note: If you do not have 2 cups of limas, subsitute more corn, or experiment by adding diced bell pepper, scallions, or another favorite Jersey fresh veggie!

INGREDIENTS:
2 cups fresh lima beans (about 1 pound)
4 cups fresh corn cut from cob (about 6 ears)
3 tablespoons butter
1/4 cup whipping cream
Salt to taste
Ground pepper or to taste
Ground nutmeg to taste

PREPARATION:
Cook lima beans in boiling salted water about 15 minutes or till almost tender; drain. Add corn, butter, whipping cream, salt, and pepper; mix well. Cook over low heat, stirring frequently, 7 to 10 minutes, or until corn is done.

Makes about 6 servings.

Refrigerator Dill Pickles
This recipe was sent in by Nancy McCauley, Market enthusiast!

Use clean hot jars straight from the dishwasher.

Ingredients:
White vinegar
Pickling or Kosher salt
Fresh dill
3-4 cucumbers per jar
Pickling spice
Fresh garlic cloves
Enough jars to hold about 3-4 quarts of pickles

Make brine: Bring 5 cups of water, 1 cup white vinegar and 1/3 cup pickling salt (kosher salt) to a boil.

Let simmer for 2 minutes. Place 1 head of fresh dill in the bottom of each jar.

Add cucumbers to the jars (about 3-4 per jar), either whole, in spears or chunks.

Pour in the brine to cover the pickles.

Then add 1/4 teaspoon pickling spice, 1 small clove of garlic and top off with 1 more head of dill.

Put on the cover, let cool to room temperature then refrigerate. The next day you can start eating fresh, crispy pickles. Keep refrigerated. After opening the jar, the pickles last about 3 weeks. Unopened, they last about 3 months. Makes 3-4 quarts.