Organic farmers use “chemicals” just the same as conventional farmers, well let me put that one to bed straight away. That is nothing short of rubbish. If I speak for our farm, we don’t use any “synthetic chemicals”.
Something we do use is biological controls at times. Right now we are working with William Deasy in Teagasc as part of their “Growing organics programme”, using a mite to eat the red spider mite (if you grow cucumbers this little red guy can be devastating). We release a predator mite to eat the pest mite, not a chemical in sight.
Eco-chef, Guardian columnist, author of “Eating for Pleasure, People & Planet” @cheftomhunt smashed out a devastatingly delicious cucumber salad!
Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com
This salad is a super tasty way to transform a tired nub of cucumber into a quick and easy lip-smacking salad to enjoy as a refreshing snack or as part of a larger meal.
Ingredients
• 150g cucumber
• Pinch sea salt
• Pinch sugar
• Pinch chilli flakes
• 1 tsp rice vinegar (white wine or cider vinegar)
• 1 clove garlic
• 1 tsp sesame oil or olive oil
• 1 tsp soya sauce
• Sprinkle sesame seeds, to taste, optional
• Sprig coriander, optional
Method
1. Take an end of cucumber (about 150g) and place it on a chopping board. Using a rolling pin or side or a large flat knife, carefully, smack the cucumber until it breaks open and is partially and evenly crushed. Chop into rough shapes and transfer to a colander. Place over a bowl and sprinkle with a generous pinch of sea salt. Toss together and place in the fridge for at least 30 minutes to crisp up.
2. Meanwhile, make the dressing by mixing together a pinch of sea salt, sugar and optional red chilli flakes with a teaspoon of rice, white wine or cider vinegar and one smashed clove of garlic. Add a teaspoon of sesame oil or olive oil and soya sauce and mix together.
3. When you are ready to serve, take your cucumbers from the fridge and toss with the dressing. Keep the juice to drink or add to the dressing if it is a small amount. Serve topped with an optional sprinkling of sesame seeds and sprig of coriander.
