From Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

Serves 4-6
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • 4-5 cucumbers, peeled halved length wise, seeds removed and cut into 1-inch slices
  • 2 tablespoons unsalted butter, melted
  • 1 scallion, finely chopped
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper to taste

Preheat oven to 375F. Mix vinegar, salt and sugar in a medium bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes.

Drain the cucumber slices in a colander, then pat them dry with a clean dish towel.

Put the cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally , until tender, about 45 minutes.

Meanwhile, heat the cream in a small pot until it lightly boils. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let the mixture steep for 2 minutes.

Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste and serve.