Cucumbers

Fun Facts:

Variety we grow: Marketmore 76
Seasonality: spring and summer
Crop origin: First cultivated in India 3,000 years ago.
Health Benefits: Cucumbers can prevent dehyration, as they are 95% water and contain electrolites. They are rich in Vitamin K (blood clotting, and building bones) and they known to reduce the risk of cancer, heart disease, and diabetes. Their fiber and water content aids in digestion and prevents constipation.

Storage Information:

Temperature: 50-55F
Percent Humidity:
Wash? unwashed
How to Store: store in a cool place in perforated bag
Where to Store: kitchen counter
Best Used By: 1 week
Maximum Storage:
Notes: storing in fridge is not ideal, however if you do, dunk cucumbers in cold water or wipe with a damp towel and place in perforated bag. Do not store colder than 40F. Do not store with ethylene producers.

How to prepare: Raw, pickled

Featured recipes:

Refrigerator Pickles

Ingredients:
1 qt. vinegar
1 qt. sugar
1/3 cup salt
1 1/2 tsp. celery seed
1 1/2 ts. mustard seed
1 1/2 tsp. tumeric
cucumbers
onions

Directions:
Mix all but cucumbers and onions together until sugar is dissolved. This mixture does not have to be heated. Fill quart jars with thinly sliced unpeeled cucumbers. Slice one onion into each jar. Fill jars with syrup mixture; cover with lid and store in refrigerator. Keep refrigerated. Can be stored for several months.

Tzatziki Sauce!

I use this blog all the time to find great vegan and vegetarian recipes!

Ingredients:

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Instructions:

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Cucumber Limeade

Ingredients:
1 cup fresh lime juice (about 7 limes)
1 cup sugar
Zest of 3 limes (about 1 ½ T)
¼ cup mint leaves
1 1-liter bottle lemon/lime seltzer, chilled
1 medium cucumber, thinly sliced

Directions:
Place juice, sugar, zest, and 2 cups water in a 2-qt saucepan. Bring to a simmer over medium heat and stir until sugar is dissolved, about 6 minutes. Remove from heat, add mint leaves, and let sit for 30 minutes. Pour through a fine strainer into a 1-qt. pitcher, stir in cucumber slices, and chill. Add entire bottle of seltzer to pitcher and serve immediately over ice.