Garrett Growers farmers strive to send their best fresh produce to customers in the region. However, vegetables sometimes come out of the farmers’ fields looking less than perfect – and that’s ok! Most of the time, surface blemishes can be trimmed, and the rest of the vegetable is still usable. And having the freshest veggies grown locally helps keep any food waste to a minimum.
In the video we assembled two bowls with half the recipe in each, so we could keep one “onion free.”
Remember to start with clean surfaces and clean hands! Happy cooking!
Thanks to Oli for the filming assistance, and to the University of Maryland Extension for the use of their kitchen.
And thanks to Carla for the comic relief.
Cucumber Mint Salad
Recipe by Cheryl DeBerry
Wash the cucumbers and dry on a paper towel. Trim the ends and any blemishes. Slice lengthwise once, then slice into 1/4-inch pieces. Set aside.
Wash and trim the onion. Chop finely. Set aside.
In a medium bowl, combine vinegar, oil, and sugar substitute. Stir until sugar substitute dissolves.
Add mint, onions, and cucumbers and stir.
Add salt and pepper to taste.
Cover and refrigerate for 3 hours before serving.