We are in the middle of a heat wave here in Philly. Cucumbers are known for cooling the body down. Water is the best, but water isn't a food. All the ingredients used in this recipe are currently in season in my region. Unfortunately I got a late start to the growing season, and I do not have any cucumbers in my garden yet. Hopefully soon!
RECIPE
3 medium size field cucumbers
1 medium size sweet yellow onion
1/2 a cup of loosely packed, fresh dill
1 teaspoon of raw sugar
1 tablespoon on extra virgin olive oil
1 tablespoon of white wine vinegar
1/2 cup of sour cream
3 tablespoons of Dijon mustard
Salt
DIRECTIONS
Slice the cucumbers.
Peel the onion, cut in quarters, and slice.
Give the dill a good chop.
Add everything to a large mixing mixing bowl.
Season with salt.
Stir well.
Let marinate in the refrigerator for at least an hour, and enjoy!
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