I also turned my attention to making refrigerator pickles out of the cucumbers piled high on the kitchen island. I've been going on the idea that my family doesn't like pickles. Every time I buy them, they sit in the fridge and end up being thrown out two years after they were opened. Then, Funny Delightful Son informed me the other day that he, in fact, does like pickles and doesn't know why I don't buy them. So I searched for an easy recipe, one that didn't involve water baths or pressure cookers. I found a simple one and set to work. Most of the cukes are now pickles. This morning, I cracked open a jar of pickles to try them. Let's just say I had a tough time not sitting down and eating the entire jar right then and there. Not quite the reaction from Funny Delightful Son, though. He tried one and said, "Too sweet." What?!? So it looks like I'll be eating the pickles all by myself.
With still more cucumbers on my kitchen island, I decided to try a recipe for cucumber ginger jelly. The reviews of the recipe raved about how delicious the jelly is with cream cheese on crackers, so being the cream cheese lover that I am, I had to see if the reviews were true. When the process was over, and the jelly in the jars, I swiped a finger through what remained in the pot. The slight ginger pop along with the soothing cucumber create a very tasty combination, the kind that makes one say, "Ohhhhh, that's good." I encouraged Funny Delightful Son and his girlfriend to taste the jelly. Both looked at me like I was asking them to suck on lemons. That look vanished, however, as soon as the jelly crossed their lips. Both smiled, enjoying the surprise that is cucumber ginger jelly. Then, Lovely Beautiful Daughter and her boyfriend sampled the jelly. They, too, exclaimed over the deliciousness. When I offered them a jar of the jelly to take home with them, the boyfriend was quick to take the jar. I'm thinking another round of cucumber ginger jelly might be in order.
With the cucumbers taken care of, I turned my attention to the basil. This is the first summer I put the basil in one of the raised beds rather than in a pot. I'm glad I made the change. I've never had such beautiful basil plants before. Like last year and the year before, I'll dry some of it, but I also wanted to do something more with the leaves. I found a pesto recipe and got to work. Funny Delightful Son sat at the bar, watching me try to figure out the food processor, mostly laughing at my inability to put the lid on correctly, and Angel Baby came down to watch after getting a whiff of the pine nuts roasting on the stove. When I removed the lid after combining all the ingredients, both boys tested the concoction and approved. We ended up making pesto-mozzarella grilled cheese sandwiches for lunch, and I had plenty of pesto left to put into an ice cube tray for freezing and using later. I'm already thinking about a noodle, roasted tomato and mushroom, pesto dish for dinner tomorrow.
I'm pretty happy with figuring out what to do with the cucumbers. I really didn't want them to just end up in the compost box. I want to preserve what I grow, and I am getting much better at it, but I still have a lot to learn. With the tomatoes starting to ripen, I'll be busy preserving them in a variety of ways, hopefully putting different kinds of sauces in our freezer. Who knows, maybe one cold winter day, we'll be eating chili made from my garden tomatoes along with crackers spread with cream cheese and cucumber jelly.