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Old 07-14-2008, 07:12 PM   #11
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YIKS!!!!!! YOU NEED TO HARVEST NOW, NOW NOW!!!

GIVE IT TO "peeper" for that sunburn!!!!

Seriously, pick it now. The middle is past done.
It should look like both your ends (Not yours, the cucs.Ha!)
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Old 07-14-2008, 07:39 PM   #12
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Quote:
Originally Posted by quicksilver View Post
It should look like both your ends (Not yours, the cucs.Ha!)
HA!

You're right- it was slightly seedy but delicious nonetheless. Here it is 10 minutes ago (now it's in my belly). A little too much dressing so I'll harvest the others to soak up some of that sauce in the leftovers.

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Old 07-14-2008, 11:26 PM   #13
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Whatcha' got there, JB?
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Old 07-15-2008, 08:10 AM   #14
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1 cuke
1/2 red onion
2 T chives
2 T dill
1/4 t lemon zest
1/2 t salt
1/2 c reduced fat sour cream
1/4 c feta cheese

Voila!
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Old 07-15-2008, 08:32 AM   #15
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Icey cold, Yum!...............And and extra dollop of sour cream, please.
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Old 07-17-2008, 11:12 AM   #16
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Jill... that looks so good!!!!!!!!!!!!!!
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Old 07-28-2008, 03:11 PM   #17
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When it comes to cukes and zukes, I'm a big believer in harvesting early and often! The smaller the seed, the better. I grew that variety last year and it was very popular with my friends. This year I'm growing what hubby calls "albino cukes" and the kind you make little mini pickles with! But Hubby wants me to grow the skinny ones next year!
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Old 07-28-2008, 09:11 PM   #18
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Yes, Claire these ones have been popular with the neighbors because they are so unusual looking. We'll grow them again next year.

Will I have luck making pickle chips with the Japanese variety?
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