Cucumber finger sandwiches

This is a recipe I wrote myself and it is a twist on an old classic.

I was home alone one evening and craving both cucumbers and protein. After a brief consultation with both my scary french cookbook and my actual fridge I decided on salted cucumbers with tuna salad. In the picture is a little local sweet potato which I boiled in the microwave and then filled with honey and cinnamon (YUM)

Ingredients:
1 egg
1 cucumber
1 can tuna fish
A dash of vinegar (I used the red wine kind but any will do in a pinch)
A dash lemon juice
A dolop or two of mayonnaise  
Tony Chacheres (optional)
Zatar (optional)

First off open the tuna and drain the water placing the remaining dryish tuna in a bowl.
Second put some water in a second bowl and place that bowl in the microwave. Now crack an egg into the water in the microwave bowl and microwave for 1-2min or until yolk appears hard.
In the mean time you can add the vinegar, lemon juice and Mayo to the tuna. When the egg is ready add that too and chop it up in the bowl with a knife or fork.
Last but most important cut the cucumber into slices and arrange them in a single layer on a surface.
Sprinkle one side with the Tony Chacheres and then flip them all over and do the second side with the Zatar.
(one could do salt and pepper in a pinch but some sort of spice is necessary to bring out the cucumber)
Last but not least assemble them into sandwiches and enjoy!

I do hope you guys enjoy this bread free sandwich as much as I did!

Hollygrove and a New Age of Recipeaweek

Okay so this blog always aimed for vegetarian fare but now in year two I find that I am hankering for a new challenge so I have been buying produce boxes from the Holly Grove Farm and Market. Basically you get an unpredictable assortment of local produce sufficient to sustain you (hopefully) through the week.

This whole experience has been like a quiz on cooking  or more precisely botany for example
Take these three bunches of greens and tell me which one is the swiss chard?(the silver looking one)
Or what is the best way to store carrots or beets with or without the tops?(Without if you want them to last)

All in all it has been so far a broadening experience if a bit weird.
My collard greens came out horrible but the mustard greens were OK
The cookies with local honey and local sweet potatoes were wonderful but I think I could have lived without the cilantro and strawberry salad dressing!
I have been cooking a great deal but writing very little as the insanity of the holidays and my impending move took me over. So here is what I'm going to do, I will post all the recipes as direct links and then go back and write the posts if/when I get the time. I will warn you that some of these recipes contain a frightening quantity of green things. As the Hitch Hikers guide to the galaxy says "DON'T PANIC"  most of them reduce down a lot as you cook them. Good luck.