The simplest addition of a slice of cucumber and an herb sprig turns a nondescript glass of water into a special drink. You can layer on flavors as you like: a slice of lemon, lime, or apple, for example.
 
 
HOW TO MAKE CUCUMBER WATER

1. ADD half a cucumber, cut into 1/8″ slices, to a two-quart pitcher. If it’s a waxed cucumber, use a carrot peeler to remove most of the waxy peel before slicing, but leave some decorative “stripes” by peeling the cucumber vertically, leaving long strips of peel at 1″ intervals.

Variation: Look closely at the photo and you’ll note that both slices and strips of cucumber were used. Although it’s easier to eat the slices, the combination of slices and strips adds visual interest.

3. FILL the pitcher with water. Refrigerate for 4 hours or more to chill and let the flavors infuse. When you’ve drunk up all the water, you can refill the pitcher and re-infuse the same cucumber and lemons, although you’ll get a lighter infusion.

Check out the cucumber cocktail recipes below.

National Cucumber Day is June 14th. National Cocktail Day is March 24th.

CUCUMBER VODKA

Summer also reminds us that it’s time to break out the cucumber vodka. It’s a trending (and welcome) flavor, produced by organic distillers such as Crop Harvest, Prairie, Rain, and Square One, as well as conventional brands such as Effen, Pearl, and Skinnygirl.

(Note to gin lovers: Gordon’s makes Crisp Cucumber Gin, but you may have to get someone to bring it back from England. We haven’t been able to find it in the U.S.)

To make flavored vodka, natural flavor essence is added to the distilled vodka (which can be made from a variety of grains, including corn, rye, and winter wheat). The fresh aroma of cucumber is a result of the same process used to capture the aromatics of flowers and other plants in natural fragrances.

We love what the essence of crisp, cool cucumber does to vodka. Cucumber vodka gives a contemporary spin to familiar cocktails like the Bloody Mary, Gimlet, Tom Collins, and Vodka Tonic. We drink Square One cucumber vodka straight up (and our food bucket list includes arranging a taste test with the other brands).
 
 
CUCUMBER VODKA COCKTAIL RECIPES

These recipes are courtesy Prairie Organic Spirits.

RECIPE #1: GARDEN COCKTAIL

Ingredients

 
Preparation

1. LIGHTLY salt the rim of the glass.

2. COMBINE all ingredients in a shaker. Shake with ice and pour into a rock glass over ice. Garnish with a slice of cucumber.
 
 

[3] A cucumber spear or slice is a delicious garnish for a Bloody Mary, a Martini, or even a glass of water (photo © Sun Basket).

RECIPE #2: CUCUMBER MARY

Ingredients

 
Preparation

1. COMBINE vodka, tomato juice, lemon, Worcestershire sauce, and hot sauce in a shaker.

2. SHAKE with ice and pour the mixture (including ice) into a highball glass. Add cucumber to the rim of the glass and serve.
 
 

Such was the case with the rice vinegar we purchased. It took us a while to integrate it into our daily cooking, but the results have been splendid. It’s less acidic than other vinegars.

 
WAYS TO USE RICE VINEGAR

With zero fat and no calories, rice vinegar is a healthy way to add flavor to your dishes.

 
Do you have a favorite use for rice vinegar? Let us know!

Keeping a good jar of pre-made pesto at hand can make any dish extraordinary in only a matter of minutes.

Pesto sauce, traditionally consists of basil, garlic, olive oil, pine nuts, Parmesan and Pecorino cheeses and salt for seasoning. Add a dollop to dinner and suddenly you’re a fancy cook who understands how to dazzle with delicate herbs. Pesto is vegetarian, low in carbs and packed with fresh ingredients: a bright, healthy addition to your meals.

Pesto originated in the Italian province of Liguria, 220 miles of crescent-shaped Mediterranean coastline that is sometimes called the Italian Riviera. Liguria, the capital of which is Genoa, is home to superb produce, most notably the sweetest, mildest basil. Its people enjoy one of the freshest, healthiest cuisines in all of Italy.

Just as pesto can be made with different nuts (hazelnuts, pistachios, walnuts) and greens (arugula, spinach)—or even non-greens, like red pepper pesto—it can be made vegan instead of vegetarian. One way to do this is to substitute vegan Parmesan.

Why vegan pesto? Aside from accommodating the growing number of vegans, it’s a boon for non-vegans who are lactose intolerant, those cutting back on cholesterol, and kosher consumers who want to serve pesto with meat-based meals.

Sauces ‘n Love, a NIBBLE Top Pick of The Week is one of our favorite lines of Italian-style sauces, sold fresh in the refrigerator case. A sister line, Scarpetta, is shelf-stable and will stay fresh without refrigeration for nine months. Learn more at SaucesNLove.com.
 
MORE ABOUT PESTO

Here’s a new take on strawberry lollipops: fresh strawberry “lollipops.”

Whole strawberries are speared on lollipop sticks, dipped into honey and rolled in chopped nuts.

This better-for-you sweet treat looks very tempting, and delivers:

 
For a lower-glycemic natural sweetener, substitute agave for the honey.

Serve them on a cake pop stand or repurpose a piece of styrofoam.

Blake Hill Preserves is an artisan chutney, jam and marmalade producer based near historic Grafton Village in Vermont’s Green Mountains. There, a gifted duo traditionally crafts all-natural chutneys, jams and preserves with sophisticated modern, bright, fruit-forward flavors and marvelous textures. You can see the difference, even before you taste it.

Each small batch is slow-cooked by hand, carefully layering the ingredients to concentrate intense, fresh flavors. All of the ingredients are top quality ingredients, many organic. The line is certified kosher by OU.

One weekend in 2009, Vicky, a third-generation English preserve maker, turned a bumper crop of wild blackberries growing on Blake Hill Farm into 70 jars of glistening jam. A friend sneaked a jar to the local grocery store and returned an hour later with Vicky’s first jam order; Vicky and Joe Hanglin formed Blake Hill Preserves and have been pleasing demanding palates ever since.

Joe, who grew up in Gibraltar with British, Spanish and Italian ancestry, brings his culinary heritage to the line of chutneys, some of which are made with fruits, vegetables and spices inspired by Moroccan tagines and the flavors of the Middle East.

We were thrilled with the samples they sent us, and recommend them to all for personal enjoyment and gifting.

The 200-year-old farm, purchased in 2004, came with meandering old stone walls, beautiful wooded trails and an abundance of wild blackberry and raspberry bushes. Vicky and Joeadded blueberries, gooseberries and blush-pink rhubarb, all of which are use to make the wonderful spreads.

Since everything is made in small batches, so flavors can sell out. But today, you can purchase this cornucopia of exquisite products:

CHUTNEYS

JAMS

 
MARMALADES

The products are completely natural, low sugar, low salt, gluten free and fat free. Beyond spreads, they are delicious with cheese plates, with grilled paninis and other sandwiches, as condiments for everything from barbecue to winter stews, as dessert toppings and much more.

At $7.49 per jar, these are wonderful gifts—and when you gift yourself with a selection, you’ll be spoiled forever. Say the owners, “It takes up to 13 ounces of fruit and vegetables to fill every 13 ounce jar!”

Get yours at BlakeHillPreserves.com.