Garden Grub

Savor summer with two SWIMGA recipes

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


2 large cucumbers, peeled
   and sliced

1 small onion, sliced

1 cup white vinegar

2/3 cup sugar

1 cup water


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


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.

Previous article
Next article
Jodi Keen
Jodi Keen
Jodi Keen is the managing editor of Evansville Living and Evansville Business magazines.

Related Articles

Latest Articles