Barbara Damrosch
Four Season Farm * Harborside, Maine

Cucumbers with Yogurt
Chill and peel two medium-sized cucumbers and slice thinly in bowl. Stir in one cup yogurt and several mint leaves, finely chopped. It is best to assemble this dish just before serving so that the cucumbers do not give off their juice and make the dressing runny. It makes a refreshing side dish with hot, spicy dishes, especially curries. (For a richer version, blend together 1/2 cup yogurt and 1/2 cup sour cream.)

Four Season Farm

Recipe Seeds: Exotic Novelty Cucumbers, Greenhouse English-types Cucumbers, Pickling Cucumbers, Slicing Cucumbers