I couldn’t believe it but it was possible to grow a cucumber in our tiny garden. In fact it’s pretty much all we got this year apart from a couple of strawberries, some rainbow chard and lots of green beans. Oh and some tomatoes yet to ripen. And just before we left for holiday there were some very little aubergines looking quite perky, fingers crossed they’ll be good for when we get back.
Anyway, back to the cucumber. This was an entirely different beast to the relatively watery tasteless supermarket specimen. It really packed a powerful taste punch – we compared it to a normal one and there really was an almighty difference. 100% worth having a go at growing one yourself. This one grew from a plug plant from Homebase – I’m learning with the small space and not much margin for error the plug plant option might be the best as you don’t have to worry so much about the seeds sprouting.
After waxing lyrical about how our cucumber was the best in the world I did my favourite thing to do with a cucumber which is a salad with dill, white wine vinegar, a good pinch of salt and a little olive oil. You combine about 2 parts vinegar to one part oil, mix with the salt (and if with a supermarket cucumber add a pinch of sugar). Toss this together with the chopped cucumber and let sit for 30 minutes or so. Mix in a couple of tablespoons of chopped dill and eat. This is particularly delicious with fish, we had it with some grilled dover sole.