Hello everyone, Jess here. Tonight marks the end of the Anderson family vacation, and the final day of enjoying Springdell CSA pickup #6. As some folks are still looking for cucumber ideas, and cabbage keeps longer than cucumbers, I’ve decided to postpone tonight’s Cabbage recipe for Hunter’s Loaf until Tuesday and share some cucumber recipes instead.
This first one is a refreshing twist to the traditional cool as a cucumber treat. I’ve adapted this recipe for Sour Cream Cucumber Salad from Taste of Home.
- 4 medium cucumbers, peeled and thinly sliced
- Several thinly sliced sweet onions
- 3 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 cup sour cream
- 12 basil leaves
- freshly ground pepper to taste
First I chiffonaded the basil – I don’t think “chiffonaded” is a word (at least not one that my spell checker likes) but let’s review the chiffonade quickly:
Take your basil leaves:
Roll one up lengthwise:
When you get to the end of one leaf, add another one and continue to roll like so:
Continue the process with 3 or 4 leaves until you have a good sized roll.
Take your roll and slice crosswise and you’ll be left with these lovely little ribbons of basil!
Whisk them with the sour cream, vinegar, sugar and ground pepper.
Add in your slices of cucumber and thinly sliced sweet onion.
The basil ribbons are a welcome addition as well! Chill all this for a few hours for a tasty treat!