With more percentage of water than any other vegetable, cucumbers are the perfect summer treat. Of course you can buy them at the supermarket and some of you may think those are just what the doctor ordered. But I truly need to tell you that if you were to hold a farmstand cuke in one hand and a store bought cuke in the other, with your eyes closed, you can tell the difference between the two by smell alone. Honestly! The smell of a garden cuke that was grown locally is unequaled, and that is just in the scent. Wait until you peel it. That just picked waft of sweet Cucumis Sativus is just the beginning. Whether you need to remove the seeds before devouring, dab a shake of salt or eat it as is, garden “cow-cumbers”(as they were called in Puritan America) should be on your table as much as possible during this summer.

Simple Salmon Stuffed Cucumber

Ordinarily I keep the “shortcut” recipes for my group on Facebook but this one is too good to keep hidden. What I mean by “Shortcut” is an extraordinarily easy recipe that uses shortcuts. Ths one uses canned salmon instead of real fillets that you have to cook and shred first. In addition, it is far more economical, easier to control portions(no waste or leftover) and you can’t tell the difference. The taste is clean and crisp and in weather like this, I think you just may appreciate that.

1 can(5-oz.) of pink salmon, drained and flaked
1 cucumber
3 T. mayonnaise
1 t. dried dill
1 t. grated lemon rind
Black pepper to taste
Paprika and chives for garnish, if desired

Peel, with a vegetable peeler, 1-inch swaths down length of cucumber, leaving 1-inch swaths unpeeled. Slice into about 1 1/2-inch thick slices and partially scoop of center of each, making sure you don’t scoop out to the other side. In small bowl, combine salmon, mayonnaise, dill and lemon rind. Add pepper to taste. Fill both halves of cucumber with salmon filling. Garnish with paprika and chives if desired.