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Too many cukes? Try baking them in cheese sauce

Recipe: Creamy cucumber casserole is a surprising side dish

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED SEP 7, 2018

Choose plump, well-hydrated cucumbers for baking. Debbie Arrington

Cucumber casserole is an unusual way to use your extra
cucumbers. (Photo: Debbie Arrington)

What to do with too many cucumbers?

That's a dilemma many gardeners face in late summer. Like zucchini, cukes tend to come in bunches (no surprise, since they're both members of the gourd family). Not all cukes make great pickles. It can take a lot of salads to use up two or three pounds of fresh cukes.

My solution? Cook them in a casserole.

When cooked, cucumbers retain much of their natural crispness. Combined with creamy cheese sauce and toasted bread crumbs, it makes for an interesting mix of textures -- and a conversation starter. (Cucumber casserole? Who knew?)

This is a variation of a recipe from my grandmother, another gardening cook who also loved to shop the farmers markets.

Over the years, I've tried all sorts of slicing cucumbers in this dish: Common green, English, round, lemon, Armenian and more. They all work. The Armenian and round varieties, which are actually more melon than cuke, tend to be sweeter and never bitter.

To avoid bitterness found in other varieties, always choose plump, well hydrated cucumbers. (Like squash, pick cucumbers while young for best flavor.)

Slice off both ends first, then peel. (The enzymes that cause cucumbers to taste bitter tend to be concentrated in both ends and the peel.) If seeds are large or mature, scoop them out and use only the firm flesh.

Cucumber casserole

Serves 6

Ingredients:
4 cups diced cucumber (about 6 cucumbers)
Salt
1/2 medium onion, chopped
4 tablespoons butter (divided)
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup grated Monterey jack cheese
3 slices bread, toasted with crusts removed
3 tablespoons grated Parmesan cheese

Instructions:
Preheat oven to 350 degrees F.

Peel and seed cucumbers. Dice cucumber flesh into 1/2-inch cubes. Bring a pot of salted water to a boil; add cucumber and adjust heat. Parboil diced cucumber for 10 minutes. Drain.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Saute chopped onion until soft. Remove onion from pan and set aside. Melt remaining butter in the saucepan. Stir in flour until bubbly. Gradually stir in milk; add salt. Cook until thickened, stirring often. Remove from heat. Stir in grated cheese until melted.

Toast bread. Process toast in food processor to make crumbs.

Butter a 9-inch square baking dish or a deep 8-inch round casserole. Put a thin layer of bread crumbs on the bottom of the casserole. Fold drained cucumber into cheese sauce. Spoon cucumber mixture into casserole. Top with remaining bread crumbs. Sprinkle with Parmesan cheese.

Bake for 1 hour in 350-degree oven. (Cover top loosely with foil if bread crumbs start to turn too brown.) Let sit about 10 minutes before serving.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipes gardening Sacramento vegetables summer gardens cucumbers

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Garden Checklist for week of April 21

This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.

* Weed, weed, weed! Get them before they flower and go to seed.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.

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