Inland Northwest, High Desert

April, 2004
Regional Report

Recipes

Cucumber Salad with Dill
Lighten up a hearty meal with this pretty cucumber salad.

Ingredients
4 cucumbers
sea salt
3 cloves garlic
2/3 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
white pepper
3 tablespoons extra virgin olive oil

Preparation
Peel and thinly slice the cucumbers, place slices on a flat plate. Salt lightly and tilt the plate so excess water drains off. Let stand for about an hour.

Press the garlic cloves through a press into a small bowl. Add the yogurt, lemon juice, dill, salt, and white pepper to taste. Stir until well mixed. Add the oil and whisk.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top, and toss gently. Refrigerate for about an hour to allow the flavors to marry. Arrange on a flat plate lined with dark green lettuce leaves.

Serves 4.

Favorite or New Plant

Maltese Cross
Maltese Cross (Lychnis chaldedonica), probably called "cinnamon stick" by your grandmother, is fabulous in the high desert garden. It grows to 3 feet high on stiff, upright stems, then crowns itself with a ball of bright red flowers, each in the shape of a cross. Maltese Cross is a perennial that readily reseeds itself and makes a bold statement alongside a long driveway bed with daisies and dusty miller.

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