Google Map
Banner
banner

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.

Storage

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.

Recipes

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

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

CSA Sign up

Visit us on: FacebookTwitter