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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Rogue Valley pair hope supporters will breathe life into 'Don't Die' ... Mail Tribune 100: Oct. 19, 1915 ... RCC lands $14.6 million job-training grant for low-income students ... Rogue Valley pair hope supporters will breathe life into 'Don't Die' ... Mail Tribune 100: Oct. 19, 1915 ... RCC lands $14.6 million job-training grant for low-income students ... Tammy Kelly: Add springtime crunch with cucumbers Comment By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted May. 12, 2015 at 7:35 AM By Tammy Kelly More Content Now Posted May. 12, 2015 at 7:35 AM » Social News Cucumbers are slowly showing up in Farmers Market and nothing says spring is on the way like the crunch of a fresh cucumbers. Most of us Southerners enjoy a plain cucumber in about any kind of salad, or in a bowl of vinegar and pepper, or made into a tiny sandwich, but here are some other ways to add the unique flavor to other tasty treats as well. Enjoy! Cucumber Feta Toasts Ingredients: 1/2 baguette 2 teaspoons, plus 4 teaspoons extra-virgin olive oil 3 ounces feta 1/2 teaspoon fresh lemon juice Coarse salt and ground pepper 1 small English cucumber, thinly sliced crosswise Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve. Serves 4. Cucumber Gazpacho with Shrimp Relish Ingredients: 2 teaspoons extra-virgin olive oil 3/4 pound peeled and deveined medium shrimp, chopped 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 teaspoon ground cumin 1/4 teaspoon paprika 2 cups quartered grape tomatoes 1/3 cup fresh cilantro 2 1/2 cups chopped English cucumber 1 cup fat-free, lower-sodium chicken broth 1 cup whole-milk plain Greek yogurt 1/4 cup chopped onion 2 tablespoons fresh lime juice Dash of ground red pepper 1 large garlic clove, peeled Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish. Sesame Miso Cucumber Salad Ingredients: 1 1/2 tablespoons sesame seeds, toasted 2 tablespoons white miso 1 tablespoon rice vinegar 1 tablespoon honey 1 tablespoon hot water 1 teaspoon crushed red pepper 2 teaspoons dark sesame oil 4 cups thinly sliced seeded cucumber Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat. Greek Yogurt Tzatziki Sauce Making this with Greek yogurt cuts the calories, and adds valuable protein to this popular sauce. Ingredients: 3 cups Greek yogurt, drain any excess liquid 3 tablespoons lemon juice (or juice of one lemon) 1 garlic clove, minced 1 large cucumber, diced 1 tablespoon salt (for salting cucumbers) 1 tablespoon fresh dill or fresh mint, chopped Salt and freshly ground black pepper Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it. Yields 12 servings. Cucumber Herb Vinaigrette Pureeing vegetables into a salad dressing is a great way to give it body — and sneak in more nutrients. Experiment with adding tomatoes, arugula and/or roasted garlic. Ingredients: 1 small cucumber, peeled, seeded and chopped 1/4 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon nonfat or low-fat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish 1 teaspoon sugar 1/2 teaspoon salt Purée cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in blender until smooth. Kinston (N.C.) Free Press correspondent Tammy Kelly is director of the Lenoir County Cooperative Extension Center. Reach her at [email protected]. By Tammy Kelly More Content Now MailTribune.com By Tammy Kelly More Content Now Posted May. 12, 2015 at 7:35 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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