Photo credits (left to right): Photo credits (top to bottom): Flickr: La Grande Farmers' Market; Flickr: karenandbrademerson; Flickr: Central Valley Farmland Trust
Garden, English, Persian, Kirby, Armenian
Cucumbers grow on vines and come in many varieties. The most common type is long with dark green, smooth skin. However, you can also find white, yellow, and orange colored cucumbers. Cucumbers have a high water content and have a crisp, refreshing taste.
- Choose firm, crisp cucumbers without marks.
- Cucumbers should feel heavy for their size.
- Smaller cucumbers have fewer seeds.
- Cucumbers are over 90 percent water – store in the refrigerator wrapped tightly in plastic wrap to retain moisture.
- They keep for 7 days.
- Wash before eating.
- Eat cucumber slices or sticks raw.
- You can slice a cucumber into spears and dip into homemade hummus or yogurt dip.
- Chop or slice a cucumber up and add it to a salad.
Why It's Great
- Vitamin K helps our bodies heal quickly.
Sweet Corn Salad
Corn kernels, Tomatoes, Cucumber, Red onion, Lime juice, Sugar, Olive oil, Salt, Black pepper
Vegetarian Sushi Roll
Short grain brown rice, Water, Rice vinegar, Sugar, Baby spinach leaves, Cucumber, Carrot, Avocado, Nori sheets, Sesame seeds, Soy sauce
Carrot, Mango, Cucumber, Rice paper, Mint leaves
Pipino Salad (Cucumber Salad)
Fish sauce, Sugar, Ginger, Vinegar, Black pepper, Cucumbers, Onion, Tomatoes
Cucumbers, Lemon, Green onions, Tuna, White beans, Canola oil, Dijon mustard, Salt, Black pepper
Pear, Grape, and Cucumber Salad
Olive oil, Lime juice, Salt, Cucumber, Grapes, Pears