Best ways to exploit delicate flav. of homegrown cucumbers?

We have both standard and thin Persian varieties coming up now. Aside from very light oil/salt/lemon dressing, or light rice vin. marinade, what are people's favorite ways to capitalize on, without smothering, fresh cuc. flavor?

Juice them - turn into a sorbet and serve with tomato consomme

Thai cucumber salad (from David Thompson)
Traditionally an accompaniment to satay, I like it as a summer salad.

3 Tbs coconut vinegar (the recipe says white vinegar is a substitute, I disagree -- the flavor is distinctive)
4 Tbs water
3 Tbs sugar (or about 1.5 oz by weight of powdered sugar)
pinch of salt
1 small cucumber, sliced (about 1/2 C)
4 red shallots, finely sliced (or about 1/4 C red onion)
2 Tbs julienned ginger
1 long red chilli, julienned or thin rounds (a jalapeno works too)
1 Tbs cilantro leaves

The recipe says to boil the first four ingredients to make a syrup and cool it, I've found powdered sugar dissolves pretty well without that.

Best when fresh, it gets more pickle-like if it sits for a couple of days.
Some steamed shrimp or shredded chicken or pork could turn it into a meal. Or satay, for that matter.

I grew the same cucumbers last summer. We sliced/arranged them artfully and then lightly drizzled with olive oil, lemon juice, white pepper, sea salt, and a dusting of powdered sumac over the slices.

I'm into canning right now so definitely infuse some into a simple syrup & use later for lovely cucumber sodas & other beverages.

When garden fresh cucumbers, tomatoes, onions and green peppers are available and i mean garden fresh like you just picked them, I rough chop, add a good quality olive oil, red wine vinegar, fresh oregano, salt and pepper and let marinate. Usually i make enough to last for three days for 3 people. Grocery store vegetables are not worth the trouble.-Dick

JoelF wrote:3 Tbs coconut vinegar (the recipe says white vinegar is a substitute, I disagree -- the flavor is distinctive)

Is it available at the Argyle /Chinatown markets? I've never noticed it.

boudreaulicious wrote:

JoelF wrote:3 Tbs coconut vinegar (the recipe says white vinegar is a substitute, I disagree -- the flavor is distinctive)

Is it available at the Argyle /Chinatown markets? I've never noticed it.

Dunno. From the NW burbs, Argyle is the end of the universe. I can get to Chinatown faster, maybe even Indiana.
I know it's easy to find at the big Asian groceries in Niles (Assi and H-Mart), and they're more Korean-focused than SE Asian, so it shouldn't be that hard to get. Great stuff, it's really one of the flavors that make home Thai cooking taste like restaurant Thai.

boudreaulicious wrote:

JoelF wrote:3 Tbs coconut vinegar (the recipe says white vinegar is a substitute, I disagree -- the flavor is distinctive)

Is it available at the Argyle /Chinatown markets? I've never noticed it.

Just saw coconut vinegar today at the Viroqua, WI co-op.

boudreaulicious wrote:

JoelF wrote:3 Tbs coconut vinegar (the recipe says white vinegar is a substitute, I disagree -- the flavor is distinctive)

Is it available at the Argyle /Chinatown markets? I've never noticed it.

I already told Jen, but in case others were wondering: I picked up a bottle of coco vinegar next to all of the other vinegars yesterday at Tai Nam for $1.35.