This year was my first time home gardening. I must admit we are all thoroughly enjoying it, even if it’s a little bit of an upkeep. It has been super therapeutic and all of us enjoyed gardening in our very own ways. A loved digging the soil with his cool tools and planting the seeds and plants with me. Dr. Mystery babies them along with A, and takes good care of them. The duo make sure the plants are watered daily. Dr. Mystery gives them the required plant food and A makes sure to inform us if he spots caterpillars or hornworms. We have beans, eggplant, tomatoes, cucumbers, basil, chillies, the holy basil (tulsi). It’s fun and we are delighted with the yield. So the best yield so far has been the cucumbers. Below is a picture of what we got a couple days ago.
We had been averaging 2-3 cucumbers a day. Sometimes we had more we shared it with our neighbors and friends. So the other day, I decided to not use them in salads and make something different. Dr. Mystery has had an overload of cucumber salad. I decided to make cucumber rolls. I have to admit they are not very neat
They turned out to be super easy and a perfect snack for a summer afternoon.
- 1 cucumber
- 1/2 cup Avocado chutney or Guacamole
- 1/2 carrots, shredded
- Thoroughly wash and wide the cucumbers with a paper towel. The best part is I know these are home grown with no pesticide or chemicals added. Unlike the store bought ones the skin is so thin.
- Slice the whole cucumber, lengthwise into strips. I think it would be a good idea to place the strips on a paper towel to absorb the juice. I wish I had done that.
- Spread a small amount, about 3/4 tsp of Avocado Chutney or Guacamole on the slice.
- Sprinkle the shredded carrots.
- Rolls the cucumber strip and secure it with a toothpick.
- Seal them with a toothpick.
- Served them chilled. They tend to get watery quickly so consume them quickly.