Cucumber Salad


1.5 lbs. cucumbers
1 small fennel bulb
1 handful agretti
3 sprigs dill
1 sprig French tarragon
1 cup Greek yogurt
3 scape flower heads
1 pinch salt
1/2 tsp. rice wine vinegar

Slice cucumbers and fennel thinly.  Pick apart agretti and dill so there are no large stems, add with shredded tarragon to the cucumbers and fennel.  In a separate bowl combine yogurt, peeled and diced scape flower heads, salt and rice wine vinegar.   Toss yogurt mixture with cucumbers.  Refrigerate for a few hours and enjoy.