Take the paler, smaller cucumbers from your patch, trim off the ends where the bitter oils collect. Cut the cucumbers in half lengthwise and scrape out the seeds with a teaspoon.

You will need about 6 cucumbers peeled and cut into chunks. 1 small onion, sliced thin. 3 tomatoes diced 1/4 cup green olives sliced in half 1/4 cup oil 1/4 cup vinegar salt and pepper to taste

In a bowl, mix together cucumbers, onion, tomatoes, olives. Add remaining ingredients except bread cubes. (recipe below) Toss well and chill 30 minutes.

Bread Cubes

1/2 loaf crusty bread. Cut bread with crusts into 1/2 inch cubes. Head 3 Tablespoons of oil in a large skillet over medium heat and add bread cubes and pinch of salt. Reduce heat to low and stir frequently for about 10 to 12 minutes until golden brown on all sides and crispy.

Add bread cubes to cucumber salad and serve on lettuce leaves. Optional add ins could include, cold chicken cubes, or tuna fish drained. Sometimes cold left overs like lima beans, corn, or kidney beans were tossed in. No one ever seemed to complain that they didn't belong.

Ragout of Summer Vegetables

Ingredients:

2 cans chicken broth, ( or 14 1/2 ounces homemade if you are so lucky)

3 shallots

2 cups yellow squash diced

2 cups diced zucchini

1 lb baby green beans

1/2 tsp. pepper

1/4 cup minced parsley

Bring broth to boil in a large sauce pan over medium heat and boil to reduce to about 1/3 cup. Remove from heat and set aside.

Melt butter in a large skillet over medium high heat, add shallots, and saute until tender. Add reduced broth, yellow squash, zucchini, green beans and pepper. Saute 5 minutes until vegetables are crisp-tender. Sprinkle with parsley and served. Yield 8 servings.

This recipe is a variable, using tomatos, or other garden vegetables as were readily available. It is very good, and my father liked it over toasted bread cubes. Isn't that funny?

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