Vine Ripened Cucumbers...49º

Unlike tomatoes and peaches, it is difficult to get an unripe cucumber...They are green and taste wonderful, no matter when you pick them...Add a little salt and they taste even better, sort of juicy and crunchy and fresh tasting...Only go bad, when you leave them on the vine too long, then you have cucumbers like they sell at safeway, old, punky and soft with a bad flavor...If those are the only cucumber that people have eaten, they are clueless.

We have a whirlwind week ahead of us...Cienna flies back home to Portland this morning after 5 days in San Francisco...Read all about her trip at http://travelingsquid.blogspot.com  Then she and her Mom will hit the road Friday morning, headed for Joseph for a few days before she goes back to school at OSU, mid September.

They will take a slight detour to pick up the 40 pounds of cucumbers that I have ordered from Edwards Farm in Milton Freewater...So along with the 75 pounds of tomatoes that are sitting around our house trying to get ripe enough to roast, I think we have our work cut out for us... My Mother would be in her glory, getting jars ready, cutting dill and grape leaves, peeling garlic and mixing up that pungent salt/vinegar brine...I see her now, with her take charge attitude, bustling around the kitchen...Oh the memories...Guess I better get busy...Hugs To All...OWAV:)

Idella, Cienna, Blanche, Bobi