I had the good fortune of landing a tiny sublease this summer in PDX. With temperatures in the 90s, it's been too hot to cook in Smidgeon's excellently appointed tiny kitchen. So I whipped up this little number with fresh cukes gifted by a friend and blackberries from the brambles just my tiny stoop.
In prepping the cucumber, I like to leave the skin on for color and texture. For best results, choose a thinner skinned cuke. Ultimately, to peel or not to peel is up to you.
Favorite cracker pairings: Raincoast Crisps (available in gluten free oat) or Turner & Bea's. You score extra points for choosing the latter since cracker artists and gourmet caterer's Scott and Stephanie Pendell are friends of mine. Incidentally, I'm also friends with the wee Pendell's, Turner and Maisie Bea, for whom the crackers were lovingly named.
1 cup shredded cucumber
3 or 4 large basil leaves, finely chopped
5 or 6 large, fresh blackberries
1 Tbsp extra virgin olive oil.
salt and fresh ground black pepper to taste
Shred or chop the cuke into fine matchsticks. Add the finely chopped basil, the olive oil, salt and pepper. Stir with a fork. Add the berries and stir just enough to break them up a bit. Garnish the top with a sprinkle of chopped basil and or a small sprig. Grab your favorite cracker and let the shoveling commence!