New in the Garden: Lemon Cucumber (w/ recipe!)

That's a cucumber on the left!

I have planted these every year for the last few years, and this is the first year they have really taken off for me.  They are cute little guys - the size, shape and color of a large lemon, but they are cucumbers!  Use them in any dish you would normally use a cucumber.  They have a good cucumber flavor, but you will want to seed them as the seeds are tough.  Also, don't let them get too big or the skin will be tough.  I don't know why they are thriving this year.  Because of the drought I did a lot of watering at the beginning of the season, so maybe they like a lot of water.  Whatever the reason, I like having them.  I take a few as a hostess gift whenever we are invited to a dinner party, and they never fail to make an impression.  There are not enough cucumber recipes in the world to use all the cukes I have on my vines right now.  I have been making cucumber water for my family.  Sugar Snap (my girly girl) loves it.  Do this:  slice seeded clean cucumbers into a pretty pitcher, fill with water and chill.  We discovered this in a chi-chi spa in California.  The cucumber imparts a subtle and refreshing flavor to the water, perfect on a hot day!

                                                My Favorite Cucumber/Dill Sauce for Fish

In a bowl, combine 1/2 c. mayonnaise and 1/2 c. sour cream,  1 finely chopped seeded, peeled cucumber, and a healthy shake of dried dill or, even better, a handful of fresh dill.  Add some cracked pepper to taste.  Serve over grilled or poached fish.  4 servings.

Kitchen Must Have: The Cast Iron Skillet

I have had mine for 20 years.  Actually, it belongs to hubby's ex - girlfriend who moved out of their tiny Denton apartment leaving everything but her clothes behind.  I came along three months later and got rid of everything but the man and the skillet.  I have been enjoying both ever since.  There are a few myths surrounding the care and maintenance of cast iron skillets.  It has been a much debated topic among home cooks and professional chefs alike.  The heavy question is:  Should I wash my cast iron skillet in the sink with dish soap?  The answer:
                                                                      YES!
 I have heard so many people say it's a no-no to wash them, you should use salt and water to scrub it instead.  That's a load of B.S. Wash it the way you wash any other dishes  - I don't ever put mine in the dishwasher, although I'll bet it would be fine.  Soap and water doesn't hurt anything and it doesn't make the pan less "seasoned".  Speaking of seasoning, I got a phone call from a friend with a brand spanking new cast iron skillet who wanted to know the best way to season it.  I don't know why "seasoning" a cast iron pan is important, but there seems to be an awful lot of people concerned about it.  Mine came seasoned, and if you buy yours at a garage sale yours will be, too.  If you have a new one and are concerned about seasoning it, here is what I have read:  coat the bottom of the pan with a little olive oil and bake the pan for 10 minutes in a 400 degree oven.  Maybe that works, I don't know.  Just use the thing.   It will soon become your favorite pan in the kitchen for it's versatility.  I love that you can move it from the stove top to the oven (providing it has an iron handle, not a wood one).  It's a great way to cook steaks - brown them nicely on each side and then finish in a very hot oven for a few minutes (we like our steaks very rare - even Sugar Snap prefers hers to still be mooing).  You get the added benefit of trace amounts of iron in your food whenever you cook in cast iron.  I love mine and use it daily.  As for the ex-girlfriend, if she showed up on my doorstep tomorrow wanting her stuff back I think I'd give her hubby before I gave her my skillet.