farm fresh Thursday

So far this week I have been sharing tried and true recipes, today we are going to try something new.

Cucumbers bring back lots of summer memories.  Washing tubs full with a brush, getting them ready for pickling.  The smell of the hot brine cooking on the stove.  Steam rolling off of the freshly sterlized jars.  Fresh dill permeating everything, it's bright green heads waiting in the sink to be nestled in among the cukes.  And later that night, the ping coming from the kitchen, as the jar lids signaled to us that they had successfully sealed.

Then there were fresh cucumbers sliced and mixed with mayo, a little milk, and salt and pepper.  Nothing fancy, but this was our favorite green to have with fresh fried walleye.  I can literally taste it in my memory as I type this.

Today's recipe couldn't be further from any of my family traditions, but I can't wait to try it:

Sunomono
(Japanese shrimp and cucumber salad)

1 (6 oz.) can small salad shrimp, rinsed, drained, and chilled
2 lg. cucumbers (8-10"), peeled and sliced very thin
2 tsp. salt
2 Tbsp. sesame seeds, toasted

Dressing:
3/4 c. rice wine vinegar
3 Tbsp. sugar
1 Tbsp. light soy sauce

In a small bowl, combine dressing ingredients and stir until sugar dissolves.  In another bowl, sprinkle cucumbers with salt, and allow to drain 1/2 hour in a colander.  Squeeze out remaining moisture.  Toss lightly with chilled shrimp.  Just before serving, combine with dressing and sprinkle with toasted sesame seeds.

From the St. Paul Farmer's Market Produce Cookbook