The Summer Cucumber

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Its no mystery that to make great food, you need to use great product. Nothing  can be better than using produce grown by local farmers in your area. Its fresh, its in season, and more often than not they grow varieties that have more flavor. In the South, there is a point in the summer in which the heat limits what farmers can grow. As a Chef you begin to see a steady rotation of peppers, eggplant, squash, and cucumbers. Cooking in season presents challenges. Its good to use the season’s bounty, but you don’t wan’t to feel like your eating the same thing every day. Lately, my opponent has been the cucumber. The Greyfield Garden has been producing an amazing number of cucumbers and its my job to find a place on the menu for all of them. This recipe is a perfect summer refresher or the mixer for an evening summer cocktail.

Cucumber Lemonade

Yields 6 cups

4 cups of water
3/4 cup of sugar
½ cup fresh squeezed lemon juice
1 ½ cups of cucumber, deseeded

In a pot add water and sugar. Bring to a boil to dissolve sugar. Turn off and set aside. In a blender add cucumber and lemon juice. Puree until smooth. Add the sugar water to the puree. Pour through a fine mesh strainer to remove any excess cucumber pulp. Add 4 cups of ice to liquid. Set aside to cool. Drink up!

*Add in a little tequila or gin to make a perfect summer cocktail

 

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