Suyo Long, to other cucumbers.

wpid-20150801_095246.jpgThe Suyo Long cucumber is one of my favorites to grow. They are easy to care for and seem to do well in our micro-climate here on the Mesa. This wonderful Chinese variety produces fruits 10″-16″ long.

The fruits are spiny when young, and become smoother and less ribbed at maturity. The cucumbers tend to curl on one end, which makes for a unique looking fruit. I trellis mine, and for the most part they grow straight.

For those of you who purchased Suyo seedlings from me this year, I hope you are enjoying them! For those who did not, and would like to purchase the actual cucumber, keep an eye on my blog or Facebook for updated lists of vegetables for sale.

I will leave you with a simple recipe for the upcoming warm summer evenings.

Ingredients:
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
A dash or two of sesame oil
2 Suyo cucumbers, seeded and thinly sliced
1 small Thai chili or Black Cobra chili thinly sliced

In a medium bowl, mix together the soy sauce, rice wine vinegar, sugar, oils and chili slices. Mix in the cucumbers, chill before serving.

Beets!

Beets are probably the most loved vegetable in our family, especially when roasted. The earthy sweetness is so unique, there is nothing quite like it. Beets taste like dirt, and that’s what I love about them. Last night I was able to acquire some fine beets from our downtown farmers market. Today they will be roasted!

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Here’s how I do it:

4 Tennis ball sized beets

Sea Salt

Olive Oil

First, I cut the root and the stems off, close to the actual beet. I then boil them in salted water for about 45 mins or until tender. Let the beets cool a bit before you attempt to peel them. After they’ve been peeled, you can cut them into chunks or slices. Don’t slice them too thin, they will turn to mush. I slice mine about 3/4″ thick. Place beets into a roasting pan, along with other veggies if desired. Sprinkle olive oil and roast at 400 degrees for about 20 minutes, or until the beets start caramelizing on the bottom. Simple and delicious!