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Health & Wellness Festival


Cameron's Cucumber Soup
Main Ingredients: cucumbers, scallions, butter, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream

Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.

Roben Mounger, Columbia, TN

Main Ingredients: tomatoes, onion, cucumber, red bell pepper, garlic, bread, red wine vinegar, lime juice, hot pepper sauce, ground cumin, peppers, green chiles, extra virgin olive oil,
3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil
Puree everything but olive oil in food processor. You will probably have to do this in batches. Combine pureed ingredients in a large mixing bowl. Stir in the olive oil. This is good immediately, but is generally chilled up to overnight.

Serve in bowls, garnished with diced cucumber

Yields 2 quarts, 8 servings as a first course.

Dennisons Farm, Elora, TN

Gazpacho salsa with Grilled Bruschetta
Main Ingredients: tomatoes, cucumber, red onion, cilantro, Italian parsley, ricotta
For the dressing:
2 garlic cloves, minced
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoons pimento
½ teaspoon ground cumin
½ teaspoon red pepper flakes
2 teaspoons Kosher salt
Freshly ground pepper

For the bruschetta:
4 tomatoes, seeded and cut into ¼-inch dice
½ English cucumber, cut into ¼-inch dice
1 small bell pepper, trimmed, seeded and cut into ¼-inch dice
½ cup finely chopped red onion
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh Italian parsley
1 baguette, cut in ½-inch thick diagonal slices
Extra-virgin olive oil
1 pint ricotta
For dressing, combine garlic, vinegar, and olive oil in a small bowl. Whisk in spices, salt, and pepper.
Put vegetables and herbs in a large bowl. Add dressing and adjust seasoning.
Brush bruschetta slices lightly with olive oil and toast on a prepared grill, or toast in a 375 degree oven. Top each slice of bread with 1 or 2 tablespoons of ricotta and a spoonful of ricotta and a spoonful of gazpacho salsa. Serve immediately. Makes 6 to 8 servings.

Diann Nance, Diann's Greenhouse

Granny Rose's Pickled Cucumbers
Main Ingredients: coriander, wine vinegar, garlic, bay leaves, cucumbers
1 teaspoon coriander seed (can collect the cilantro seed and this is coriander))
1 ½ cups white wine vinegar
3 cups water
2 tablespoons sugar
1 dessertspoon salt
1 dessertspoon granulated garlic
4-5 bayleaves

6 pickling cucumbers
Boil the vinegar, water, coriander seed, salt, garlic granules, sugar and
4-5 bayleaves for 5 minutes (uncovered).
Allow to cool.

Pour over unpeeled, sliced cucumbers and allow to pickle for at least a few hours.

Tastes best after 12 hour period.

Tessa Nathan's Grandmother's Recipe, Johannesburg, South Africa

Sweet Pickle Chips
Main Ingredients: pickling cucumbers
4 lbs pickling cucumbers (3-4 inches long), cut into 1/4 inch slices
Brining solution:
1 quart distilled white vinegar
3 tbsp walt
1 tbsp mustard seeds
1/2 c sugar
Canning syrup:
1 2/3 c distilled white vinegar
3 c sugar
1 tbsp whole allspice
2 1/4 tsp celery seeds
In a large stockpot, mix cucumbers with all ingredients of brining solution. Cover and simmer until cucumbers change color from bright to dull green, about 7 minutes. Meanwhile, heat canning syrup ingredients to a boil. Drain cucumber slices and pack while still hot in canning jars. Cover with hot canning syrup, leaving 1/2 inch headspace. Remove air bubbles, wipe rims and adjust lids. Process in a boiling water bath for 10 minutes.
Yield: 5 pints

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