Cucumbers, Cucumbers, Cucumbers!  Well the garden is certainly having a bumper crop of cucumbers.  Everyone on the street and all of the family have been the recipients of our producing crop of cucumbers. I love the crisp cucumber when it is still small. We try to get them before they get to large so that they will  not have a lot of seeds.  The same thing goes for the zuccini, which we have not had to many of but they are coming along quite well.  I got in the mood for zuccini bread and got all the ingredients together, only to find out that we had given away all of our zuccini.  I went to the garden and found one small one which was only half of what the recipe called for but I made it work and the bread was good. If you are looking for something to do with the cucumbers, besides share them with the neighbors  try this recipe.  "Simple refrigerator pickle recipe.  Ingredients;  two 4 to 5 inch cucumbers;  1 medium carrot, 2 shallots;   1 or 2 hot banana peppers;  3 tbs honey or sugar;  1 1/2 cups of rice vinegar;  2 or 3 cloves of peeled garlic;  slice vegetables into 1/4 inch rings.  pack in a lidded  storage jar.  Whisk honey into vinegar and pour over the vegetable in the jar.  Be sure the liquid covers the vegetable.    Refrigerate and they will be ready to eat the next day.  This mixture will stay good for a month as long as you keep it refrigerated.  You may add more vegetables as the jar gets empty.  If your beets are coming on get a good recipe for pickled beets and preserve some of them for the winter months ahead. Refrigerator pickles are the best way to preserve pickles. This type of preservation keeps the pickles firm and crisp as they are not subject to heat. The basics for this is to prepare the vinegar solution and pour over the sliced vegetables.  Cover and refrigerate.

 

When the zucchini are in full production be sure to try all the wonderful recipes for this vegetable.  Besides the tiala one of our favorites if fried zucchini.  These compliment any meal and are great just eaten by themselves.  Instead of grabbing a bag of chips try fried zucchini.

 

Another herb that is abundent now is basil.  What would summer be without fresh basil on our tomato salads?   One tip to remember is that you must pinch the flowering tips off so that the plant becomes bushy and will yield more leaves.

 

Most of these recipes can be found in Arriverdici, Recipes and Customs Every Italian Girl Takes From Home. If you need a copy stop at Tomarro's Bakery or James and Law or you can call me at 304 842 2662.  Proceeds from the sale of the book supports scholarships.  Francesca Folio was the 2014 recipient of this years William and Florence Roberti Burnett Scholarship. For a great unique gift,get a copy of the cook book, place it in a basket filled with zucchini, basil, peppers and tomatoes and send it along to the new bride or use as a birthday gift.

 

This past week the committee started the task of putting together the cook book collection of the Late James D. Larosa.  His life time collection of various cook books, will be on display on Sunday, August 24 from 2:00 to 6:00 at the Uptown Event Center located on Washington Avenue. Several of the local chefs will be preparing small samples of his favorite foods for the public to sample.  Mark this date on your calendar so that you will not miss viewing this wonderful collection. I will bring you more information as we finalize plans.  Working on the committee are Pam Iaqunta, Mary C. Queen and Alexis Scott. Sponsoring the event is the Progressive Women's Association and the Davis Funeral Home.

 

A happy birthday to the July babies, especially Bridget Cann, and many more in good health.

 

Stay safe if yoou are planning a vacation and remember that mini vacations right here at home can be very rewarding.  Be sure to take in the local fairs and festivals.

 

Keep in touch and until next week "Now You Have Heard It Through The Grapevine.