The growing season as we know has been and still is underway. I am not sure if it is just me, but I feel like every year I am wasting crops like tomatoes, cucumbers, and zucchini. So why not try to use these “wasted” crops in new ways? I decided to try something new, maybe to compliment the summer grilling season and test them out at the Ligonier Farmer’s Market on August 10th. At the request of the Farmer’s Market Cooking Demonstration Views and Participant here is the recipes.
Cucumber and Tomato Salsa
One cup each chopped tomatoes and cucumber. If you want, remove the seeds from the cucumber. I didn’t.
1/4 cup vinegar
1 tbsp sugar
Salt and pepper to taste
Mix all ingredients together and let chill for a few hours before serving. This salsa also makes a great cold pasta salad, bean salad, or can be used to top burgers, chicken, hotdogs.
Asian Slaw
Half cup each julianne cut red inions, cucumber, zucchini, and carrots.
As much cilantro as you want.
1/4 cup Rice wine vinegar
2 tbsp honey
Mix all ingredients together and let chill for a few hours before serving. This slaw is great with blackened fish, on tacos, or even as a side dish.