Cucumbers are part of many ethnic cuisines throughout Asia and Europe. In many cuisines, they are served with yogurt, which complements their mild flavor. Cucumber-yogurt sauces are common in Greece (tzatziki), India (raita) and Iran (mast). Botanically, the cucumber is a fruit, but it is ...

My friend gifted me with 10 pounds of cucumbers from her garden. What to do? I managed to give a few away. These were not good for pickling. Pickling cucumbers are small and young, with a bumpy, spiny skin to absorb the brine and dry, firm flesh that doesn’t get mushy and makes firm, ...

Fresh, locally grown tomatoes are plentiful at farmers’ markets and farm stands right now. We use them in salads. We cook with them. But they truly shine in the tomato sandwich. Choose your tomato. There are so many varieties — yellow tomatoes, red tomatoes, heirlooms of all types. ...

Summers’ end marks an abundant harvest. The farmers’ market and farm stands are loaded with seasonal veggies — corn, tomatoes, cucumbers, peppers, zucchini ... and beans. I was surprised to learn from local grower Jim Tucker that some people aren’t aware that not all fresh beans are ...

It has been hot. And I’ve been craving something cool with just a little spice. Gazpacho. Icy, thirst-quenching and invigorating, gazpacho is perfect for hot summer days. Because it is a blend of fresh vegetables, it is also a healthy treat. There are many variations — some more like ...

August is midsummer. Strawberries came in June, blueberries in July. Our currants are waning. I’ve been picking raspberries off bushes along the yard and driveway. I pick a few every day; most go straight into my mouth. I try to save some to stir into a salad or put on cereal or yogurt. I ...