The taste of cucumbers from the vine has faded to a memory during mid-winter. I had so many cucumbers I juiced and froze several jars last summer. For some reason I remembered to pull one out last Sunday and added lemonade and sparkling water. It hit the spot.
When I advocate juicing in the summer, many are unmotivated because the produce is abundant. But the big payoff comes in winter when juice is as close to vine-ripened as we are going to get.
The small jars seen below hold benedictine cheese made from pureed cucumber with cream cheese and a dash of onion/garlic salts. The garlic and onions were grown on the farm as well, chopped finely and combined with Kosher salt. After roasting for 30 minutes at 400 degrees, the combo goes through a coffee grinder and lasts indefinitely. So easy to use in a pinch!
So this summer think of juicing and freezing from your garden produce and you will thank me next January.
Cucumber Juice in hybernation
1/3 each suits my taste
Will keep that idea at hand this summer, what a great idea. Thanks!
Posted by Doreen on February 3rd, 2010.