Cucumbers

Season: Spring, Summer (especially suyo-long variety)

Storage: Pat cucumbers dry before storing them in the crisper draw of your fridge. They will keep for about a week.

Fun Facts: Originating from India, this low-calorie veggie (technically a fruit) is made up of 96% water. Cucumbers have been cultivated for over 3,000 years and are in everything from eye-depuffing spa treatments to taziki. Cucumbers are the veggie of choice for pickles and are a refreshing addition to ice water on a hot day. These fruits are a thirst-quenching choice for a salad or as a base of an appetizer.

Enjoy locally-grown cucumbers by joining our Farm Share or shopping at farmers markets. Don’t forget to share your favorite preparations with your fellow veggie lovers on our Facebook page!

Chill-Out Honeydew Cucumber Slushy

Recipe from bon appétit

Ingredients

  • 4 cups honeydew, rind removed, flesh cut into 1″ pieces, frozen

  • 2 1/2 cups coconut water

  • 1/3 cup mint leaves

  • 2 tbsp fresh lime juice

  • 1/2 tsp kosher salt

  • 6 oz. cucumber, peeled, cut into 1″ pieces, plus more for garnish

Instructions

  • Blend honeydew

  • coconut water

  • mint

  • lime juice

  • salt

  • 6 oz. cucumber

  • 2 cups ice in a blender until smooth

  • Divide among glasses, then garnish with cucumber slices.

Note: (Do Ahead) Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

Cucumber Mango Salad

Recipe from sweet + savory

Ingredients

  • 2 tablespoons lemon juice

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons sesame seeds

  • ½ teaspoon black pepper

  • chili oil to taste (optional)

  • 1 large cucumber

  • 1 mango

  • 1/4 cup loosely packed fresh cilantro, chopped

Instructions

  • To make the dressing, whisk together all the dressing ingredients in a small bowl.

  • Cut cucumber and mango into cubes.

  • Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
  • Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don’t mix the salad more than half an hour before serving, or it’ll become soggy and sad.

Note: This salad should be stored in the fridge in an airtight container.

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