Cucumber with cream and dill, a simple classic recipe

A salad of ultra classic but refreshing and gourmet raw vegetables, to be consumed without moderation. With dill (or chives) in seasoning.

Back on SIA 2022 and cucumber information

Emission on the cucumber on a seed village

During the SIA 2022, the International Agriculture Show, I cooked directly from delicious aperitif bites with live cucumber on the Semae village set, the interprofession of seeds and plants. These bites were nicely presented since I had rollers with strips of cucumber cut with the peeler and garnished with a cream of fresh cheese with smoked salmon and with pan -fried cucumber. You will of course find the recipe on the blog as well as a video tutorial, and the replay of the show.

If I come back to this program it is because I held out while I was cooked and listened to the interviews. I learned a lot of things about the culture of cucumber in France, with the presenter Philippe Lefebvre and Valéry Goy, cucumber producer who has an exploitation in the Gard, to Aigues-Mortes. It is associated with the cooperative Les Paysans de Rougeline. I have already told you about the peasants of Rougeline and their zero pesticide residue label following my visit to one of their tomato operations, you can read more in this article. I invite you to watch the replay of the show on the Village Semence set if you want but in substance, here is some information on the culture and consumption of cucumber.

Cucumber culture

The culture of cucumber has a short cycle which allows several harvests per year, on average 2 to 3 rotations in a season which spreads from March to the end of October. Production is mainly in a greenhouse because the plant is very fragile. It is sensitive to the vagaries of the weather: wind and excess rain for example. The plant should not move too much otherwise the cucumbers will be marked which will affect quality and conservation.

Zero pesticide residues: current agricultural techniques guarantee a residue absence of pesticides. It is a work in harmony between cucumber plants and insects. Third -party insects are introduced on the farm. They devour harmful insects that damage plants. This avoids treatments. On the other hand, against fungi or diseases, mushrooms are used that stimulate plant defense mechanisms, once again avoiding the use of chemicals.

In France there is an association of tomato and cucumbers producers promotes cucumber. The sector is currently working on the accumulation of cucumbers to avoid the use of plastic film. This individual packaging still makes it possible to improve the shelf life and avoids cross -contamination in contact with another not healthy food, germ carrier or treated with fertilizers.

Cucumber consumption

The French consume an average of 2 kilos of cucumber per year and per person, ie 4 or 5 cucumbers each. With us we are far beyond! And you ? This consumption is rather upwards. Note also that cucumber is a fruit, which is considered, as is tomato, like a vegetable.

The culture of cucumber follows the trends and developments in current consumption habits, with smaller, more digestible, and less bitter varieties. We often see on the stalls of the cucumber portion of about 100 grams. Cucumber is considered a healthy food, with an infinite variation of simple and inventive recipes combining crunchy and freshness: smoothie, Gaspacho with Mint Fresh cheese …

So you will tell me that I talk to you about healthy food and I offer you a crème fraîche recipe. You can choose to be a version with 30% fatty cream. Or use a light cream or cottage cheese. What we are looking for is the creamy side of dairy.

Some information on the cucumber recipe with cream and herbs

Should the cucumber be drained? How and why?

Cucumber is naturally made up of a lot of water. Two reasons for disgorging it and removing part of its water from its flesh: preventing the water from getting out in the dish and soaring the sauce, making it more crunchy. Some say it makes him more digestible, I am not sure. The cucumber producer met on the SIA explained to us that with the new varieties of small cucumbers, it was not necessary to disgorge. I recommend it if you take cucumbers that are not ultra fresh and firm.

To disgorge the cucumber, cut it into thin rings, place them in a colander or a bowl with coarse salt. The quantity is about 1 clean tablespoon per cucumber. Mix well and leave for 1 hour. After an hour rinse abundantly and dry your cucumber strips well in a clean cloth or with absorbent paper.

If you do not want to disgorge with salt, place the cucumber cut according to the size of your choice on absorbent paper and tap well to remove a little water without using salt.

What ingredient to use instead of the crème fraîche.

I use thick crème fraîche 30% fat here but you can use light cream. Or replace with blanc cheese or Greek yogurt. Either the entire quantity or make half cream – half yogurt. The thick cream makes the sauce of the creamy and creamy salad. I have the pressure, that’s how my mother-in-law does and my husband loves her recipe!

What seasoning for cucumber with cream?

Again, family recipe requires, it’s aneth here. But you can choose the aromatic grass that you like the most or that you have: chives, mint, fresh thyme …

To strengthen the seasoning a little, you can add a minced shallot, 1 teaspoon of mustard, a net of lemon juice or apple cider vinegar (or balsamic vinegar cream). I sometimes like a net of good olive oil. It’s up to you to have fun with the variants.