There are two schools of thought on the ubiquitous sliced cucumber side dish, one vinegary, like mine, and the other, a creamy version made with sour cream. Check out this recipe for the creamy version of sliced cukes on Deucecities Henhouse, a favorite Twin Cities based blog haunt of mine.
Watching the cukes grow has been almost as much fun as eating them. Ours are growing in all sorts of unconventional shapes. I spend time every week tying tomato plants to chicken wire and winding twine around bamboo poles to support green beans, peppers and peas. Cucumber vines take the initiative of sending out tendrils that stretch out until they find other plants and structures nearby, then curling the tendrils tightly around so they hang tight. Cucumbers are fully capable of supporting themselves.
Thanks for the shout out. I’ll take cucumbers anyway they come, vinegary cucs are just as good as creamy if you ask me 🙂
Hey! You are welcome. I like your recipe too, we’re in cukes up to our ears, so I finally tried the creamy version, and I’m sold. With my lemon and serrano peppers it is the perfect balance of hot and cool. I hope you got to see the post without the link glitches that were there when I first put it up. Me and the Ipad app for wordpress are just getting to know eachother.