With most Minnesota schools starting very soon, and many Iowa schools already in session, I am once again trying to figure out where our summer has gone. July was unusually cool, and August too has had very little hot weather. Could this be remembered as the year without a summer? Gardens certainly have been affected by this cool weather. I have heard so many people complaining about their tomatoes not ripening. Although I am now picking some nice slicing tomatoes, the plants are not as tall or vigorous as they were last year, and there are fewer tomatoes on each plant. Peppers, eggplants and winter squash have all been affected by the cooler than normal temperatures. Each year brings new weather challenges, and maybe that is what makes gardening so interesting. I do hope that we do not have an early frost this year so some of those slow maturing veggies will have time to ripen or mature.

There is now a wonderful array of produce at the local farmers market. Our market has grown so much this past year, both in the number of vendors and variety of items sold. We have 43 people or families who are now members of the Albert Lea Farmers Market. If you have been at the market recently, you will notice that the rows of vendors continues to get longer and longer. And these are all local producers who not only supply you with great local food (and unique craft items), but they put the money they make back into the local economy.

We have also have had a group or organization serving a meal each Wednesday at the market. This Wednesday from 4 to 6 p.m., Destination Albert Lea will be serving a grilled brat meal, which originally was scheduled for Aug. 19, but postponed on account of threatening weather that day.

Albert Lea Medical Center has been very cooperative in getting employees to use the lower parking lot (old high school location), and is even allowing our customers to use their parking lot directly to the west of the market on Wednesday after 4 p.m. and also on Saturday morning. With our market growing so much, we really do need lots of customer parking.

One of the produce items that is now in good supply is cucumbers. And because there is a rather short season for cucumbers, you may want to take advantage of the present supply. Even a light frost will end the cucumber season. So if you are in the mood for making pickles, or just want some good slicers, now is the time.

Cucumbers are universally used both raw, and in the pickled form. They are 95 percent water, but do contain small amounts of vitamins A, C and some minerals, and are surprisingly rich in vitamin E. They are also an effective skin conditioner. Try rubbing a slice on your face for a refreshing facial!

Because cucumbers have such a high water content, they must be refrigerated, preferably in your crisper drawer or wrapped in plastic wrap, and can be kept up to a week. Once cut, they must be used as quickly as possible. Cucumbers are generally of two types — slicing or pickling. The pickling cucumbers are usually shorter, thicker, and lighter green. The slicers are longer, darker green, and have a slightly thicker skin. Burpless slicers are very long, slender, and very tender. I use these when making refrigerator pickles, and for salads.

Cucumbers

Potatoes

Onions

Tomatoes

Sweet corn

Cabbage

Broccoli

Cauliflower

Peppers, sweet and hot

Eggplant

Green beans

Beets

Carrots

Lettuce

Zucchini and other summer squash

Radishes

Apples

Raspberries

Strawberries

Pears

Plums

Groundcherries

Herbs

Potted plants

Home-baked goods

Jams, jellies and honey

Maple syrup

Crafts (cat and dog accessories, metal lawn ornaments, jewelry and much more)

Meats (beef, pork, elk and seafood)

Marinated Cucumber Tomato Salad

2 cucumbers, peeled and sliced

4 large tomatoes, sliced

1/2 c. thinly sliced red onion

1/2 c. extra virgin olive oil

1/4 c. red wine vinegar

1 Tbsp. sugar

salt and pepper to taste

1 Tbsp. chopped fresh basil

1 Tbsp. chopped parsley

Arrange cucumbers, tomatoes, and onions in shallow serving dish. Mix oil, vinegar and sugar in small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least one hour and up to four hours. Sprinkle with herbs just before serving.

Cucumbers in Sour Cream

2 large cucumbers, sliced

1 teaspoon salt

1 c. sour cream

1/4 cup chopped onion

2 Tbsp. sugar

2 Tbsp. vinegar

pepper

Slice cucumbers into shallow bowl. Sprinkle with salt and let stand about 20 minutes. Drain. Add remaining ingredients and toss lightly. Chill before serving.

Garlic dill refrigerator pickles

Brine: 3 c. sugar, 3 c. white vinegar, 1-1/2 c. water and 6 Tbsp. pickling salt. Bring this to a boil.

Slice cucumbers and layer alternately with thinly sliced onion, 6 heads of dill and chopped garlic cloves (to taste). Pour hot brine over cucumbers, etc. and put on lid. Let set 24 hours. Then refrigerate. These pickles will keep in the refrigerator for a year or more. (Note: This is my favorite refrigerator pickle, and I use a mandolin slicer for slicing the cucumbers and onions. You get uniform slices and the tool is quick to use.)

Verlys Huntley is a master gardener with the Albert Lea Farmers Market.