A Surplus of Cucumbers and Lemons

I realize that this particular situation most probably only happens in certain places.  Here in Oakland, we have lots and lots of lemon trees.  It was one of my first discoveries about this city upon moving here and one of the things that I love most about it.  One small indication of the ways in which the Oakland lifestyle is imbued with practicality.

Our neighbors have a lovely backyard garden and they are frequently sharing its bounty with us.  Last night we came home with cucumbers, lemons, zucchini, and tomatoes.  I’ve been hearing variations on using the whole lemon for tonics lately and so I decided to make one of my own.  Everybody in the house agreed (excepting the cat), that it was a tasty creation.  And it was pretty healthy too!

Lemon-Cucumber Cooler:  Combine the following ingredients in your high powered blender until you have a nice smooth beverage.

  • Equal parts cucumber and Lemon (this will depend on your specimens).  I cut out the seeds of each, but otherwise left them complete with skins.
  • Enough water to make your cooler mostly liquid, rather than a smoothie.
  • Honey or maple syrup for sweetness (local, raw honey will add to the healthy benefits)

Here’s to healthy summer eating and friendly neighbors sharing!


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