Cucumbers! Sooooo good. Isn’t it sad that some people will never taste anything except those waxy dark green seed monsters they sell at the grocery store? I made a sandwich with homemade dill-onion bread, a fresh tomato from the farmer’s market and some mayonaiise for a taste of childhood. These cucumbers are so good – they are juicy and crunchy and much more like a melon than the ones at the store. 

Cucumber harvest #1! The small green ones I watched grow in less than one week. They were perfect in a serving of cucumber-yogurt soup (xergis) made by jonathan. If you want to try your own it is the most delicious food on earth, especially with some crackers or bread. In a food processor or blender, grind up a couple cucumbers (with the skin on if they’re thinskinned new ones like these, or peeled), a handful of freshly chopped dill, one raw garlic clove. When ground, add in the juice of once lemon, a teaspoon of sea salt, and 3-4 cups of greek or regular nonfat plain yogurt. Stir until soupy and chill or add ice cubes

Lunch: One fresh raw cucumber from the garden dipped in creamy dressing. Afterwards: Only a couple seeds left. Delicious!

Cucumber emerging from its reproductive beginnings….

Fresh Dill! Going straight into a jar to make cucumber pickles.

Pole beans – three plants died, this one is healthy and twining along the fence

Wow! Tiny tomatoes already in the back deck plant.