Squash-tofu curry, cucumbers in sour cream
I picked the first yellow squash today. I already had decided that it would go into a squash-tofu curry.
The abbey’s cucumber plants are climbing high and producing excellently. Unless one has enough cucumbers to pickle, cucumbers have to be eaten fresh every day. I decided on cucumbers in sour cream. That’s a Polish dish, I believe — cucumbers dressed with sour cream, a bit of vinegar, a bit of sweetener, and salt. But the concept is the same as an Indian cucumber raita. It’s a cooling dish, and so it’s a nice contrast with a spicy curry. Sour cream or yoghurt — let your conscience be your guide.
When the garden is making lots of cucumbers, I like to stay one day behind. Today’s cucumbers get washed, wrapped in moist muslin, and stashed in the fridge. Tomorrow, they’ll be nice and chilled and ready to eat. Garden cucumbers are like garden tomatoes. It’s impossible to have too many.
3 Comments
Looks delicious. A favorite side dish of mine is cucumber, Vidalia onion slices, splash of vinegar, salt, pepper in sour cream.
Yeah, your food photos are very delicious,
– and your recipes too 🙂
Yummy – or ‘ miam-miam’ as we say here.
If adding garlic to your cucumber-youghurt dressing, you’ll have the Greek/Turkish Tzatziki – very refreshing too 🙂
Bon appetit !!
Jo, Frigast: Yum!
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