We all breathed a deep sigh of relief with this week's ten-pound share. 
Since four of those pounds are cucumbers, I've been testing recipes.  Here is a nice relish that I've been adding to tacos.  Please comment on this post with your own favorite cucumber recipes (look for the small "Comments" link at the bottom of this post on the weblog). 

Sassy Corn and Cucumber Relish 
From Rolling Prairie Cookbook, by Nancy O'Connor
[Carrie's notes are in brackets.]

1 cup fresh corn kernels, steamed [I didn't think steaming was necessary.  Two of the large, "Luscious" ears were enough for one cup].
1 cucumber, seeded and diced
2 green onions, finely chopped [I used onion chives from the herb garden, instead]
2 teaspoons sugar or honey
1/2 teaspoon salt
3 to 4 teaspoons finely copped cilantro
1 tablespoon red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 teaspoon dried red chili flakes
1 small hot pepper, seeded and minced

Mix all ingredients.  Refrigerate for several hours to allow flavors to blend.
Serves 8 to 10 as a condiment. 


Don't forget to post a cucumber recipe you've enjoyed this week!