Southern California Coastal & Inland Valleys

November, 2001
Regional Report

Recipes

Marinade for the Last Cucumbers
The last cucumbers taste ever-so-luscious, now that they're sparse on the ragged plants, and there isn't yet enough lettuce on my just-transplanted seedlings for even one salad. Here's a basic vinaigrette to which you can add a variety of herbs.



Ingredients

1 clove garlic, mashed

1 teaspoon Lawry's seasoned salt

3 tablespoons oil (I use canola, but olive would work well if you like the additional flavor)

3 tablespoons mirin (natural or seasoned rice vinegar) or pale dry sherry or, for a stronger flavor, red wine vinegar

1 teaspoon catsup

1 large or several small cucumbers, peeled and sliced or cubed or shredded



Preparation

Mash garlic with the seasoned salt. Add oil, mirin, and catsup. Whisk or stir to mix thoroughly. Add cucumbers, and toss to coat thoroughly with dressing. Let sit one-half to 2 hours, depending on desired amount of marinating. Drain and discard marinade, and serve.



Serves 4.

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Fall is for Planting!
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