My wife and I were at a Polish Festival with friends a couple of weeks ago here in Grand Rapids, Michigan.  Several of the food booths were serving cucumber salad. I did not buy any, but opted for half a polish sausage. (It was only half a sausage because after standing in line for 10 minutes, they told me there was only one sausage left so I shared it with my wife). Later, I was craving cucumber salad. It says summer to me! The tang from the combination of sour cream and vinegar mixed with the dill has a great taste and is even better after the salad marinates a day or two. The 1940’s-50’s bowls were purchased at a couple of thrift shops that I frequent. I love finding vintage props for my cooking blog.

The cucumbers were grown in a friend’s garden. The radishes and onions were from a beautiful Amish farm located northeast of Grand Rapids. When my wife and I stopped to see what they were selling, clothes were hanging on a clothes line blowing in the wind, and the farmer’s horse with a plow was next to the produce barn. A cash box sat on the counter and women were baking behind a windowed wall. Their fields were picturesque. Fresh crops sere being harvested by one of the farmers who wore a straw hat. It is always fun to shop roadside farm stands during the summer, and this was a bonus because everything was organic.

Ingredients

• 2 medium-sized cucumbers (English cucumbers work as well)

• 1/4 cup scallions, sliced

• 1/4 cup red onions, sliced thinly

• 1/2 cup sour cream or plain Greek yogurt

• 1/4 cup fresh dill, chopped

• 3 Tbs. white vinegar

• 1/2 Tsp. white sugar

• Salt to taste

• Crushed black pepper to taste

Instructions

1. Peel the cucumbers and cut in half lengthwise.

2. Combine all the ingredients in a medium-size bowl and toss.

3. Place in the refrigerator to cool for at least an hour before serving.

4. Sprinkle chopped dill on top for presentation.