I’ve officially given up on trying to grow any vegetables here at the BAH compound. My experiment in container gardening was a complete disaster and my failure to remove the offending containers from the back porch is a daily reminder of that. The only thing that I was able to propagate was a bumper crop of weeds.
In that perfect world of mine, I would have a wee patch of garden overflowing with tomatoes, squash, peppers, and cucumbers. Universe, are you listening? I get it. In my life, I may never add master gardener to my list of accomplishments. Clearly, you have other life lessons in store for me that take precedent. So I will quit fighting it and rely on the generosity of those who aren’t horticulturally challenged when they offer to share the bounty of their garden with me.
BAH Note: Slather this on your sandwich, use it to dip fresh veg, or gobble it up on toasted pita. There really isn’t a wrong way to enjoy this.
Adapted from Bon Appetit
- 28 ounces plain yogurt (not low or non fat)
- 3 medium cucumbers, peeled and seeded
- 3 tablespoons chopped fresh dill
- kosher salt
- ground celery seed
- ground corriander seed
Place a fine mesh strainer over a bowl and line with several layers of cheesecloth or paper towels. Empty the container of yogurt into the lined strainer and let stand at room temperature for 3 hours to drain.
Meanwhile, coarsely grate the cucumber and place it in a second strainer placed over a bowl. Let stand for 3 hours to drain, squeezing out any excess moisture after 3 hours.
Once the yogurt has thickened, transfer it to a medium bowl and discard the liquid. Add the grated cucumber and dill and mix well. Season to taste with kosher salt, celery seed, and corriander seed to taste.