This morning I decided to take back my life and the produce drawer. There are six cucumbers in our fridge and at least that many still on the vine. I’ve come to dread watering the garden every morning because I feel that I’m contributing to, or at least remaining in denial of, the problem of unchecked cucumber breeding. Neighbors and family have been gracious in opening their hearts and salad tongs to our unwanted cucumbers but I feel that their appetites are waning. And yet the miracle of life within the Curcubitaceae family continues.
So I made juice. I considered making just plain old cucumber juice, but with basil, equally prolific, taking over a corner of the garden, I experimented with ingredients on hand and came up with a beautiful, lightly sweet and slightly spicy green cocktail. I’m also happy to say that all of the ingredients aside from the lime juice and the honey came from destinations within walking distance of the house. And the honey came from a truly delightful man and his family on the island of Šolta just off the coast of Croatia. So all in all, a pretty feel-good experience in terms of juicing.
2 medium cucumbers, peeled and roughly chopped
1/2 cup fresh basil, washed
1 apple, roughly chopped (you can peel if you like)
2 tablespoons lime juice
2 tablespoons honey
1 cup water
Layer ingredients into blender, placing softer items like the cucumber at the bottom to make blending easier. Blend on high until everything is well incorporated. Adjust honey and lime to taste. Using a fine mesh strainer and a funnel, pour juice into a large container and refrigerate until cold or pour over ice and drink immediately. For a less pulpy juice, strain through cheesecloth. Serves 2, provided that someone other than yourself isn’t afraid of drinking green juice.