Cool as a … well, you know
Field or standard cucumbers are available year-round, so it’s a nice treat to see some of the novelty varieties arriving during the summer months.
Lemon cucumbers, also known as apple cucumbers, are a variety of heirloom cucumber. They are mild, sweet, crunchy and slightly tangy, but do not taste like lemons. The round shape and lemon-yellow color gives them their name and they’re perfect for fresh eating or pickling.
Use lemon cucumbers whole – no peeling required. Eat them like an apple, or incorporate them into salads, juices, soups or as part of a charcuterie board. Try them on the grill drizzled with a nice olive oil.
Slender, mild and virtually seedless English (or greenhouse) cucumbers are great in a sandwich. The thin, tender skin and lower water content make them easier to prepare and less likely to result in a soggy sandwich.
Armenian cucumbers are in a class of their own and sometimes referred to as serpent or yard-long cucumbers. These long, green, curving fruits are actually a ribbed melon with hints of cucumber flavor. They are closely related to cucumbers but are not the same species. Armenian cucumbers are another mild, crisp variety popular in salads.
Persian cucumbers are typically on the small side – about four to six inches in length. These make a great snack on their own or with a dip. The skin is thin, smooth and completely edible and since I don’t like seeds, these are a go-to for me.
The Persian option is not surprising, since cucumbers originated in India and only later spread to western Asia, Greece and Italy. North America saw the introduction of cucumbers by the 16th century.
Cucumbers are more than 90% water and are a great way to help stay hydrated during the hot days. It’s no surprise that this succulent fruit – yes, they’re technically fruits – is associated with adding a cool crispness to salads, salsas and sandwiches. Slice them into spears to scoop up your favorite dip or guacamole.
Fresh cucumbers can last for up to 10 days in the refrigerator. Wrap each in a dry paper towel and place them in a plastic bag before storing in the refrigerator’s crisper drawer.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way at Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Simple Summer Salad
2 cups diced cucumber (English or Persian)
1 cup cherry tomatoes, cut into halves
2 peaches, pit removed, diced large
¾ to 1 cup crumbled feta cheese
3 tablespoons chopped basil, mint or chives
4 tablespoon extra-virgin olive oil
2 tablespoons champagne vinegar or apple cider vinegar
Salt and pepper to taste
In a large bowl, add cucumbers, tomatoes, peaches, feta and basil, mint or chives. Drizzle in the olive oil and vinegar and toss to combine. Season with salt and pepper. Serves six. May be refrigerated for up to two days.
Sliced lemon cucumbers go great in salads, juices, soups or as part of a charcuterie board.
