CUCUMBERS
There are lots of varieties of cucumbers. We try to grow cukes with skin on the thin side, and try to grow them so that the seeds stay small. Cucumber beetles, who spread bacterial wilt and whose larvae feast on the stem of the plants, are the single most problematic pest on our farm, making a good cucumber crop hard to come by. We are earnestly navigating how to make this crop work in our system because there’s nothing like a cucumber!
STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for cucumbers, we find that they stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.
PRESERVATION: To extend the harvest, pickle with vinegar or ferment with a salt water brine. Disclaimer: I am a pretty dang good fermenter, and have terrible luck getting a crunchy fermented pickle.
RECIPES:
Cucumber and Feta Salad
One of our market regulars is from Albania and recommended this recipe that his family makes during cucumber season. So simple and incredibly delicious.
2-3 cucumbers (skin peeled all the way, or peeled in strips, leaving some skin on, and cut into 1/8 in slices)
1 red onion (cut into strips or half moons thinner than cukes)
1/2 C crumbled feta cheese (you can add more later if you want)
1-2 T fresh oregano (finely chopped)
Salt to taste
Gently mix all ingredients in a bowl and chill. Or just eat it!
Cucumber and Fennel Salad
Cucumbers (peeled or unpeeled, and sliced very thin into rounds)
Fennel bulb (sliced as thin as cucumbers)
Fennel Fronds (the fronds are the frilly parts, chopped very small)
Onions (sliced very thin into rounds)
1 c white vinegar
2 c water
Salt and pepper to taste
Because the texture of this salad is really nice when the veggies are sliced thin, take advantage of a mandoline or a food processor with a slicing attachment if you have access to one! Slice the cucumbers, fennel, and onions, and add to the container you plan to store the salad in. Then add the chopped fennel fronds. In a measuring cup, measure out vinegar and stir in salt. *For those of you who like a little sweet with your sour, you can add equal parts sugar and salt here . Pour mixture over veggies. Then add water to dilute the vinegar. (This is a pretty low acid brine; if you want to add more zing to it, add more vinegar.) Then add black pepper and gently mix together. You can eat it immediately, or chill it in the fridge first. The brine in this salad can be used many times, and can also be used for making your own salad dressing.
Tabbouleh
This recipe is a simple and quick way to get nourished without having to cook anything. It is a cold, layered salad that is made ahead of time and put in the refrigerator to marinate. The idea is that the juices from the tomatoes and cucumbers, with the aide of the salt, will drip down and hydrate the bulgur. This time of year, we have a big batch in the fridge at all times. Its great on its own, in a lettuce wrap or a pita, as a bed for grilled chicken, or as a side. This recipe can easily be doubled or tripled, but we’d recommend making a small batch first!
1 c bulgur (uncooked) *quinoa can be substituted as a gluten free option and will need an additional 1/2 c water
2 c tomatoes (diced)
2 c cucumbers (diced)
1/4 c parsley
2 T lemon juice
1 T olive oil
Salt
Black pepper to taste
In a small mixing bowl, add uncooked bulgur, olive oil, and lemon juice. Mix well and add to the bowl in which you plan to store the tabouleh in. (The ideal bowl to use for this salad is one that has the same surface area on the top and bottom.) Spread evenly along the bottom of the bowl. Add the cucumbers as the second layer and sprinkle a healthy pinch of salt over the cucumbers. Next, add the tomatoes, topped with another pinch of salt. The salt will draw the moisture out of the vegetables, so it is important to use enough salt for this to take place, without over-salting. Finally, add the chopped parsley as the top layer. Cover and put in the fridge to marinate for at least 12 hours. Before serving, stir well, taste, and add salt if needed.
Gazpacho
Gazpacho is a Spanish cold soup that can be prepared in less than 10 minutes!
3-4 tomatoes (cored) *some folks like to remove seeds
1-2 cucumbers (peeled if desired-makes for a smoother texture)
1 red onion
1-2 cloves garlic
1 t salt
1/2 t ground cumin
Basil garnish
Roughly chop all veggies and put into blender. Add salt and cumin. Blend on high until there are no more big chunks. Chill in fridge for a few hours if desired. Top with yogurt drizzle, basil, and pepper before serving.