{"id":219,"date":"2021-09-27T23:48:23","date_gmt":"2021-09-27T23:48:23","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/?p=219"},"modified":"2021-09-27T23:48:28","modified_gmt":"2021-09-27T23:48:28","slug":"scott-cucumbers-raita","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/2021\/09\/27\/scott-cucumbers-raita\/","title":{"rendered":"Scott: Cucumbers + Raita"},"content":{"rendered":"\n

We have 6 or 7 varieties of cucumbers going right now. We usually do some type of pickling. I really like Persian and varieties of the Levant, what we now call the Middle East. They\u2019re so wonderful and very underrated. We mostly grow varieties from Adaptive Seeds that end up in raita<\/em>, which is a cucumber yogurt salad. It\u2019s often a kind of condiment you eat on the side, it\u2019s cooling and fresh: there\u2019s a million different kinds\u2026sometimes there\u2019s onions, different herbs, it\u2019s a flexible and easy thing to do when you\u2019re trying to figure out what to do with all those cucumbers. We do a simple raita: cucumbers, quick pickle thinly sliced red onions that we grow, cumin, salt, a little sugar, a little bit of lemon juice (not too much or the yogurt will curdle), herbs and with any of these spices we quickly toast them and make a masala, a spice mix, it all goes in and comes together in 3 \u00bd minutes.<\/p><\/blockquote>\n\n\n\n

Scott\u2019s Recipe for Raita<\/strong><\/p>\n\n\n\n

1 cup full-fat yogurt (not Greek)<\/p>\n\n\n\n

1 or 2 small Persian or English cucumbers<\/p>\n\n\n\n

\u00bd thinly sliced red onion<\/p>\n\n\n\n

\u00bd tsp kosher salt, plus extra for seasoning<\/p>\n\n\n\n

\u00bc tsp sugar<\/p>\n\n\n\n

1 tsp lemon juice<\/p>\n\n\n\n

2 tbls chopped or ripped cilantro leaves<\/p>\n\n\n\n

1 tbls chopped or ripped mint leaves (basil also works well)<\/p>\n\n\n\n

\u00bd tsp cumin powder<\/p>\n\n\n\n

\u00bd tsp cumin seeds<\/p>\n\n\n\n

\u00bc tsp cayenne powder<\/p>\n\n\n\n

1 pinch asafoetida (optional, available from Indian grocery stores)<\/p>\n\n\n\n

  1. Peel (if the skin is bitter, or if you\u2019d like) and dice, but no need to be super careful about it; in a bowl, season with a pinch of salt and let sit<\/li>
  2. Quick pickle the onions in a vinegar of your choice, or soak in cold water for 15 minutes to take out the bite<\/li>
  3. In a medium bowl, combine the yogurt, salt, sugar, spices, and most of the herbs, reserving some for garnish<\/li>
  4. Add the lemon juice and incorporate, season to taste<\/li>
  5. Drain the cucumbers and onions, and incorporate into yogurt mixture, you can add a little water if it\u2019s still too thick<\/li>
  6. Season to taste, garnish with reserved herbs, and enjoy!<\/li><\/ol>\n\n\n\n

    This tastes great fresh, or gets better overnight in the fridge. Serve with your favorite Indian dish, Basmati rice, and homemade chapati!<\/p>\n\n\n\n

    Read Scott’s story on growing, cooking, and sharing abundance. <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    We have 6 or 7 varieties of cucumbers going right now. We usually do some type of pickling. I really like Persian and varieties of the Levant, what we now call the Middle East. They\u2019re so wonderful and very underrated. We mostly grow varieties from Adaptive Seeds that end up in raita, which is a […]<\/p>\n","protected":false},"author":10670,"featured_media":220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,19,1],"tags":[],"class_list":["post-219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-edible-gardening","category-recipe","category-uncategorized","has-thumbnail"],"jetpack_featured_media_url":"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4504\/files\/2021\/09\/Screen-Shot-2021-09-24-at-7.38.10-AM.png","jetpack_sharing_enabled":true,"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/users\/10670"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/comments?post=219"}],"version-history":[{"count":2,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/219\/revisions"}],"predecessor-version":[{"id":223,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/219\/revisions\/223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/media\/220"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/media?parent=219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/categories?post=219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/tags?post=219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}