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Cucumbers

July 4, 2017Holly Rodricks

The 4th most widely cultivated “vegetable” in the world, the cucumber is from the gourd family. Technically, it is actually a fruit, produced by the creeping, vine-like plant on which it grows. Originally from Asia, cucumbers now grow throughout the world.

Although composed of 90% water, cucumbers still pack quite a lot of nutrition, being an excellent source of vitamins, including anti-inflammatory vitamin K, infection-fighting vitamin C, and energy-producing vitamin B5. They also contain bone-building manganese, as well as potassium and magnesium, which are both good for your heart.

Storage Tips

Storing Fresh Cucumbers:

Cucumbers should be stored whole in your refrigerator’s crisper drawer, where they will remain fresh for up to 1 week. Once sliced or chopped, they should be stored in an airtight container or bag to prevent any moisture loss and consumed within 2-3 days.

Pickling Cucumbers:

Pickles are incredibly easy to make and a great place to start if you’re interested in preserving and storing your summer veggies for a later season. The basic idea is to wash and quarter the cucumbers lengthwise, into spears, pack them into mason jars, and pour a hot vinegar brine, made of a 1:1 ratio of water to vinegar, over them. Different recipes will call for different spices, such as dill seed, peppercorns, mustard seed, or even dill weed. But you are free to add herbs, spices to your taste and to take the expedited route of making refrigerator pickles or to water-bath can your pickles for a longer, shelf-stable life.

Quick Prep Tips

As soon as you’ve cleaned the outside of a cucumber, it is ready to eat! Cucumbers can be prepared just about any way you like—peel them, or don’t peel them, slice them, dice them, pickle them, sauté them. The easiest way to eat them is on their own or in salads.

 

Further Prep Tips

Cucumber Preparation:

Begin by washing the skin of the cucumber. After it’s clean, preference/recipe will determine whether to peel it or not. Leaving the skin on adds a nice crunch in dishes like leafy green salads or avocado and tomato salads. You can even “stripe” your cucumber by peeling it in stripes, for a pretty look when sliced into salads. How you cut it is also a matter of preference and recipe, with sliced rounds, half moons, quarters, or dices all being options.

If a recipe calls for “seeded” cucumbers, simply cut in half lengthwise and then use a spoon to scoop out the seeds before dicing or slicing into half moons.

While traditionally eaten raw in American cuisine, cucumbers are often stir-fried in Asian-style dishes.

Recipes

Mexican Style Chopped Salad

July 5, 2017info@mainstreetfarms.com

Vegetable Niçoise Salad with Dijon Dressing and Eggs

June 19, 2017info@mainstreetfarms.com

Picnic Beets with Baguette and Creamy Cheese

July 5, 2017info@mainstreetfarms.com
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Veggie Index

  • Arugula
  • Beets
  • Bok Choy
  • Broccoli
  • Collard Greens
  • Caraflex Cabbage
  • Carrots
  • Cucumbers
  • Garlic Scapes
  • Green Garlic
  • Hakurei Turnips
  • Head Lettuce
  • Kale
  • Kohlrabi
  • Onions
  • Parsley
  • Radishes
  • Sage
  • Swiss Chard
  • Yellow Squash
  • Zucchini
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Main Street Farms is merging with Early Morning Farms

We bought Early Morning Farms and we will utilize their website this season. For 2020, we will operate under both farm names – Main Street Farms and Early Morning Farm. You can find more info about our 2020 CSA on www.earlymorningfarm.com

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