Cucumber Tzatziki

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.

Cucumber Tzatziki

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.

{printable recipe}