Cucumber rolls are the logical outcome of a lively Saturday morning visit to the Santa Fe Farmers’ Market, which showcases a vibrant array of produce from all around Northern New Mexico. Photographer Doug Merriam is usually on hand to sell his book, Farm Fresh Journey: Santa Fe Farmer’s Market Cookbook.
Merriam tested the book’s recipes, obtained directly from the farmers, and refined them with the eye of an aficionado of food and a veteran lifestyle and food photographer. The book offers insight into contemporary Santa Fe’s farm scene, and inspires readers with his Merriam’s lovely images. Recipes are presented here courtesy of the author, and illustrated with his images. The food was made at Open Kitchen during a Farmer’s Market cooking class.
Cucumber Rolls Stuffed with Goat Cheese
This is a simple light appetizer with a beautiful presentation, and it’s a different way of using English or Persian cucumbers.
INGREDIENTS
2-3 English or Persian cucumbers
½ cup shelled piñon nuts, lightly toasted
6 oz chipotle-flavored goat cheese
Salt and pepper to taste
1 small bunch of chive strands
- Use a vegetable peeler or sharp knife and carefully make lengthwise cuts of the cucumber, and set the slices aside.
- Mix the pinoñ nuts with the goat cheese, and add salt and pepper if needed.
- Place about 1 tablespoon of the goat cheese mixture at one end of a cucumber slice and roll it up. Use a chive strand to tie the cucumber closed. Sometimes steaming the chive slightly will make it more flexible, or use a toothpick inserted all the way through instead.
- Repeat the process until you have used all the cheese mixture. Serve with a small mixed salad if desired.