August is Eat Local Month
August is NH Eats Local Month! To inspire your local eating, we have selected some tried and tested Phoenix Mill House recipes using ingredients that are fresh from the garden. This week, try a different way to eat up all those cukes with Mrs. Prescott’s recipe for Fried Cucumbers.
Up until the mid-19th century most folks cooked all their vegetables. So when you discover you have an abundance of cucumbers in your garden, consider frying them instead of just cutting them up in a salad. By the way, these fried cucumbers were often served for breakfast.
Fried Cucumbers
4 pickling cucumbers (about 4 cups sliced)
1 teaspoon salt
1 teaspoon pepper
1/3 cup flour
½ cup butter
1. Cut unpeeled cucumbers into ¼” slices. Place on a towel and pat dry.
2. Mix the salt, pepper and flour together and lightly coat the cucumber slices.
3. Melt butter in frying pan and fry cucumber slices until light brown, about 10-15 minutes, turning halfway through cooking time.
The Phoenix Mill House is a 19th century millworker’s home on the grounds of the Monadnock Center. Each autumn, the center presents a series of living history demonstrations that share the story of the Samuel and Nancy Prescott family who lived in the house in the 1830s.
Learn more about NH Eats Local Month HERE.
