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| Braised cucumbers. Photo: Brent Ridge, Beekman 1802. |
By Brent Ridge with Sandy Gluck
Like many people who love food (and watching cooking shows on TV), I plopped myself down in a cool theater during last week's heat wave to watch Meryl Streep expertly channel Julia Child.
What stuck with me after leaving the theater was not Streep's pitch-perfect accent, but the very brief mention of a recipe for braised cucumbers.
It is quite possible that my brain latched onto this because at the very moment I was having a conundrum with what to do with all the cucumbers we've been blessed with from the heirloom garden this year (after a disastrous beetle infestation in 2008).
Our heirloom cukes and an amazing recipe after the jump.
Seventeen visitors to the 
I learned long ago that, unless I wanted to be eating zucchini at ever meal for three months, it is best not to plant it at home. Besides, when they are in season they are so inexpensive that you can buy as many as you want for very little money - and if your neighbors decide to plant them, you'll probably have plenty of free ones anyway. But just because I don't plant zucchini doesn't mean that I don't have vegetable problems. While some people have problems with zucchini overrunning their gardens during the summer, I have a problem with cucumbers.
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