|Yes, folks...he is wearing capris|
The garden survived my lack of care and I harvested an incredible amount of carrots and the cucumbers are close behind. I found a recipe for carrot jam (yes, jam) and plan on making it tomorrow. I will let you know how it turns out. My biggest surprise was learning that the thorny bush that I have been cutting back all Spring and Summer is actually a blackberry bush! I now have Dear Daughter and the neighborhood kids scouring the paths behind our house in search of blackberries. A little crazy, I know, but I really want to make blackberry jam.
To celebrate the arrival of the cucumbers, I made a big batch of hummus. Cold, crunchy cucumbers dipped in creamy hummus is really yummy. I promise you that once you start making it yourself, you will never go back to buying it.
I would love to receive any recipes for carrots and cucumbers.
(adapted from Cooks Illustrated magazine)
1 (14 oz) can of chickpeas, drained (save the liquid) and rinsed
6 tablespoons tahini
2 tablespoons olive oil
3 tablespoons extra-virgin olive oil
2-3 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground cumin
Place all of the ingredients in a blender and add 1/4 cup of the reserved chickpea liquid. Process until smooth. If it looks a bit thick, add a bit more liquid until you get the desired consistency. Adjust the seasonings, adding a bit more salt or cumin as needed.