I bought a package of mini cucumbers the other day because they were cute and had a picture of what looks like a little Haitian boy on the cover. Maybe he’s not Haitian, although the cucumbers came for Canada (all the U.S. cucumbers apparently died from blight) and there are a lot of Haitians in Canada, or I was just thinking of my husband still resisting retirement in Port Au Prince.
I decided to make a quick Japanese inspired pickle by first removing the seeds before slicing.
I added a little sliced ginger to the cucumber because I like ginger in general and it’s good pickled. I refrigerated this with rice vinegar and sugar for about 2 hours and it was great! Tomorrow it will be even better.
One thing leading to another, with pernicious anemia dogging my heels, I thought I could use a boost from some spinach, which means I wanted some spinach 😉
I knew that if I found a really large garlic clove, which I did, things couldn’t go wrong. The Disney World tomatoes and scallions were just side issue.
Now if I were Nepali, vegetarian or had sensitive teeth or something, I would have just eaten the spinach over an enormous pile of bland rice with the pickle on the side. But, thank you Lord, that isn’t the case. I had some bespoke( I love the British people) ground steak that I pan seared to satisfy my carnivorous disposition.
Cucumber and Ginger Pickle
6 mini cucumbers
1 inch fresh ginger, peeled and sliced thin into batons
2 tsp salt
1/4 cup rice vinegar
1 tbsp sugar
Roasted sesame seeds
Score the outside of the cucumbers with a fork, half and remove the seeds with a small spoon, then slice. Gently stir the cucumber slices in a bowl with the salt, mixing well, then put into a strainer for about 10-15 minutes to release most of the water, rinse with cold water, then pat dry on paper towels.
Place the dried cucumber and ginger batons into a zip lock bag. Mix the vinegar and sugar together, then pour into the zip lock bag with the cucumber. Squish around and refrigerate for at least 2 hours. Sprinkle with sesame seeds before serving.
Garlic Spinach with Tomatoes
1 tbsp peanut oil
1 tsp sesame oil
2 scallions, sliced
1 really large garlic clove, thinly sliced
8 oz (weight) baby spinach
2 tomatoes, seeds removed, then diced
Roasted sesame seeds
Heat the oils in a skillet, then add the scallions and garlic to lightly brown. Add the spinach and stir fry to just wilt. Add the tomatoes until heated. Sprinkle with sesame seeds before serving.