September has yet to assert itself as the summery type of the autumn-y kind. Today's been overcast and healthfully gloomy, and I made it home from a run just before this cool rain started. Tomorrow promises to be sunny and 75. So while the seasons remain in flux, I am torn by what to cook. I want to seize the last of the sweet corn and heirloom tomatoes, but I'm also giddy at the site of squash and brussels sprouts at the farmers' market. What's a girl to do??
I whipped this up yesterday in the spirit of seasonal limbo, and of using the produce I had kicking around. I don't quite know what it is (it's a mix between a raita and a salsa) or what to do with it (too chunky to be a sauce, too light to be a proper salad). In essence, it's not a moment of culinary perfection. But it's delicious but strange, refreshing but stimulating, exotic yet homey.
Apple-Cucumber Sorta Like-a Raita
1 cucumber, peeled and diced
1 sweet apple (Gala, Empire, Pink Lady), diced
1 new, white onion (not the yellow, papery kind), diced
splash of olive oil
juice from half a lemon
handful of fresh parsley, minced
sprinkle of sea salt
Mix it up in a bowl, take a bit, and ponder - what am I eating?
My guinea pig for this experiment likened it to cantaloupe - I guess that' the sweetness of the apple and the texture of the cuke talking. This might work with tofu sour cream or soy yogurt.