I’m still in love with my garden. But during the month or so when it felt like all I did was work, I let it go badly. Every time I’d get home from work late in the evening, still humid and hot, I’d walk past my little front-yard garden and feel terribly guilty. But somehow, it mainly survived. Like veggie patches tend to do. The cherry tomato vine went a bit brown and spindly, but still grew its fruit as hard as it could, more quickly than I could pick. I’m pleased to note that the parsley and thyme have matured into a grown-up bush and a sizeable ground cover, respectively.
My cucumbers, however… Well, let’s just say an alternative title for this post could be, ‘My First and Last Home-Grown Cucumbers.’ Over the course of summer, I grew about half a dozen Lebanese cucumbers, and then one day I got home and the vine had completely disintegrated. Not just died, but died and decomposted itself in one fell swoop. So, that makes this cucumber salad (first mentioned in this post) even more special. Fresh sliced cucumbers, finely sliced red onions, apple cider vinegar, sesame oil, garlic, honey, cayenne pepper.
At least it went out in style.
