At the KCSA we grow three different kinds of cucumbers, slicing, pickling, and European cucumbers
Slicing cucumbers are usually 8-9in long with a uniformed green color, thicker skin, and some bumps. Perfect for everyday slicing and eating raw.
Pickling cucumbers are usually 4-5in long with a blockier warty body and crunchy texture. Picklers are also good eating raw!
European cucumbers are usually 12-13in long, with lightly ribbed, beautiful, dark green fruits and are seedless. Delicious and bitter-free. Perfect for slicing and eating raw.
Cucumbers can be used for a variety of culinary purposes. Juice them, pickle them, add them to stir fries, smoothies, salads, salsa, and vegetable platters. You can even add slices to water for extra hydration!
Best way to store cucumbers is in plastic wrap or container in the refrigerator.
RECIPES
Cucumber Salad
2 long European cucumbers
1 medium onion
¼ cup white wine vinegar
¼ cup water
1 Tbsp sugar (or coconut sugar or sweetener of choice)
⅓ cup fresh dill, chopped
1 tsp salt
½ tsp black pepper
Cut the cucumber in half and then slice them into half moons. Slice the onion in thin stripes. Mix cucumber and onions in a large bowl. Season with salt and pepper. Mix white wine vinegar, water, and sugar in a small bowl. Pour over the cucumbers and onions, and stir well. Sprinkle some freshly chopped dill and stir. If you have time you can season the sliced cucumbers in advance with salt and place them in a colander, sitting in a bowl, in the refrigerator for 30 minutes to drain out excess moisture. (https://www.deliciousmeetshealthy.com/cucumber-salad/)
Chilled Cucumber Soup with Farm Fresh Herbs
Veggie Spring Rolls with Thai Mango Dipping Sauce
Smashed Cucumber Salad with Hot Vinegar
