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#11
Saturday 17th October 2009, 22:23
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Apparently ours was a variety of cucumber, shame there was only the one as it had a very good flavour.
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Inch by inch, row by row, gonna make this garden grow. All it takes is a rake and a hoe and a piece of fertile ground Inch by inch, row by row, Someone bless the seeds I sow. Someone warm them from below, 'til the rain comes tumbling down. J.D. 
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#12
Friday 23rd October 2009, 18:42
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aint this strange.... ive tried 3 types this yr and got nothing on mine fruit wise they kept flowering and then dying off......
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with every flower there is new hope...... regards steve.... Last edited by wombwelltranqillity; Friday 23rd October 2009 at 18:53.
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#13
Friday 23rd October 2009, 21:45
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That's what ours did Steve, except for that one.
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Inch by inch, row by row, gonna make this garden grow. All it takes is a rake and a hoe and a piece of fertile ground Inch by inch, row by row, Someone bless the seeds I sow. Someone warm them from below, 'til the rain comes tumbling down. J.D.
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#14
Saturday 24th July 2010, 15:03
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Best year yet for cucumbers. We have already picked the first flush of about six and before we are half through eating them/ giving them away we have at least another 15 well on the way with many more "tiddlers" coming on behind! We are already looking up recipies for cucumber soup!
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#16
Tuesday 27th July 2010, 19:14
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We've had 6 good ones so far (a record) with lots to come (if they don't turn yellow and drop off!) You can always pickle or juice them. I like them in a stirfry, cut lengthways with a potato peeler. No need for noodles!
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Mad Old Bat With Attitude 
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#17
Thursday 29th July 2010, 12:35
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The cucumber soup we made was really good (and very simple to make). The recipie is as follows:
Ingredients 3 cucumber, peeled and grated 1 tbsp butter 1 onion, diced 1 leek, finely sliced (optional, we used a shallot) 1 tbsp flour 1000ml vegetable stock 2 bay leaves 1 bunch of mint, chopped black pepper 01 lemon, juice only single or double cream, for swirling (Did not bother with) Method 1. Melt the butter in a large, heavy-based saucepan. 2. Add in the onion and leek and fry gently until softened. 3. Add in the cucumber (reserving a little for garnish), mixing well, then mix in the flour. Cook gently, stirring, for 1-2 minutes. 4. Add in the stock and the bay leaves. 5. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes. 6. Remove the bay leaves and add in the mint. 7. Blend the soup in a jug blender until smooth. 8. Gently heat through. 9. Season with salt and freshly ground pepper and stir in the lemon juice. 10. Serve either hot or cold, garnished with a swirl of cream and a sprinkling of the reserved cucumber. Best off seved cold in our opinion but either way is delicious. Picked another 5 cuc's yesterday and another one this morning so making soup again later today! It freezes well so will last for months.
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