Farmers market season is in full swing, and what better way to utilize your freshly bought produce than by trying your hand at a new recipe? Published in 2019, the Southwestern Indiana Master Gardener Association’s Cookbook, “Harvest: 30 Years of Growing and Cooking,” is a treasure trove of tips and these two standout summer recipes.
Cucumber Salad
Ingredients
2 large cucumbers, peeled
and sliced
1 small onion, sliced
1 cup white vinegar
2/3 cup sugar
1 cup water
Directions
Soak cucumber slices in an ice saltwater bath for one hour, drain, then arrange in a bowl with sliced onions. In a separate bowl, stir the vinegar, water, and sugar until sugar dissolves. Pour the mixture over cucumbers, add fresh ground pepper, and stir. Chill for at least two hours and add other desired vegetables such as tomatoes for garnish if desired.
Sweet Dilly Tomato Bow Tie
Salad Ingredients
1 box bow tie pasta, cooked, drained, and cooled
3 medium red tomatoes, diced
1/2 red onion, diced
1 medium cucumber, diced
1/2 jar of pimentos
Dressing Ingredients
2 tablespoons of fresh dill weed
1/4 cup olive oil
1/4 cup vinegar
1/4 cup sugar
1/4 cup water
Salt and pepper, to taste
Directions
Mix dressing ingredients thoroughly and set aside. Place cooled pasta in a separate large bowl and combine with the rest of the ingredients. Then, pour the dressing throughout and stir to coat evenly. Chill the entire dish a few hours. Stir again and garnish as desired before serving.
Photos provided by SWIMGA.
