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Crops & Varieties: Cucumber

Quick tips

Eat them quickly upon receiving them for best taste.

Generally eaten raw; when included in recipes try to get as much water out of them as you can when preparing them.  
Add to ice water and let steep for at least 10 minutes for extra-refreshing cucumber water. Add mint, too.

You can pickle them for canning or quick-pickle them for quicker use. See the simple recipe below.

Quick creamy cucumber salad: slice cucumber into rounds, add plain yogurt, a little mayonnaise, and either mint or dill with a little salt and pepper to taste. See the taatziki recipe for a slightly more elaborate preparation.


Store in a perforated or produce bag in your fridge’s produce drawer for no more than a week. Try to avoid letting them get too cold - as they have a high water content, they have a tendency to freeze!

These are obviously the base for pickles, and a great place to start your pickling adventures.


Epicurious: Quick-Pickled Cucumbers (noted above) Tzatziki (cucumber-yogurt) Sauce (noted above)

CSA Newsletter - Week 31 | Fall 1October 2nd, 2015

Welcome to Fall! Notes on tilth, green tomatoes, and kohlrabi.

CSA Newsletter, Week 27 / Summer 9September 8th, 2015

Temperature fluctuations and season changes.

CSA Newsletter - Week 22, Summer 4August 4th, 2015

Tomatoes are here!

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Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608-335-1198

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