What Does it Taste Like?

Cucumbers have a mild, slightly sweet, and watery flavor. They are mostly composed of water, which gives them a cooling and hydrating effect. Depending on the variety, cucumbers may have a slight bitterness or astringency, which can be reduced by peeling or salting them. Cucumbers also have a crunchy and tender texture, which makes them ideal for salads, sandwiches, and snacks.

Varieties we grow

Homemade Pickles

Homemade Pickles Cucumber is a small, slender, and dark green variety that is ideal for making crunchy and tangy pickles. It has a mild and refreshing flavor, with a hint of sweetness and a crisp texture. It can be eaten fresh or preserved in vinegar, salt, sugar, and spices.

Armenian

Armenian cucumbers are a type of long, slender, and curved cucumbers that have a mild and sweet flavor. They have a thin, bumpy skin that can be dark green or yellowish-green, and a crisp and juicy flesh that is bright green. They do not need to be peeled or seeded before eating, and they are popular in salads, pickles, and Middle Eastern dishes.

Why Should I Eat It?

Cucumbers are low in calories but high in water and several important vitamins and minerals. They're also rich in antioxidants, which are compounds that protect your cells from oxidative stress and inflammation. Some of the antioxidants found in cucumbers are flavonoids, tannins, and lignans, which may have anti-cancer, anti-diabetic, and anti-microbial properties

Cucumbers

July - October

Cucumbers are cool and crunchy fruits that look like green cylinders. They belong to the same family as melons, squash, and zucchini, and they grow on vines. Cucumbers have a mild and refreshing flavor that can be enjoyed in salads, sandwiches, soups, or drinks. Cucumbers are also good for your health, as they contain water, fiber, vitamins, and antioxidants. Cucumbers are a summer staple that can quench your thirst and satisfy your appetite.

Recommended Storage

Refrigerate

Pickle

Dehydrate

How Do I Store It?

Short Term

Cucumbers are best stored in the refrigerator, where they can last for up to two weeks. Wrap each cucumber in a paper towel and place them in a zip-top bag to absorb excess moisture. Keep cucumbers away from ethylene-producing fruits and vegetables, such as apples, bananas, tomatoes, and melons, or foods that give off strong odors like onions and garlic.

Long Term

Pickling: Well this is a no brainer! Pickling enhances the flavor and crunch of cucumbers, and makes them last for months or even years. To pickle cucumbers, wash and dry them, cut them into slices or spears, and pack them into sterilized jars. Pour hot brine over them, leaving some headspace, and seal the jars. Refrigerate them for at least a week before eating, or process them in a water bath canner for longer shelf life.
Dehydrating: Dehydrating cucumbers is a simple and shelf-stable way to preserve them without canning. Dehydrating involves removing the moisture from cucumbers, using an oven, a dehydrator, or the sun. Dehydrating reduces the volume and weight of cucumbers, and makes them crunchy and chewy. Dehydrated cucumbers can be eaten as snacks, or rehydrated and used in recipes. To dehydrate cucumbers, wash and dry them, slice them thinly, and arrange them on a baking sheet or a dehydrator tray. Sprinkle some salt or seasonings of your choice, and dry them in the oven, the dehydrator, or the sun, until crisp and brittle.

How Do I Cook It?

Cucumbers are usually eaten raw, but they can also be cooked in various ways. Cooking cucumbers can change their flavor and texture, making them more savory and soft. Here are some of the best methods for cooking cucumbers:

Baking: Baking cucumbers in the oven brings out their natural sweetness and caramelization. You can bake whole or sliced cucumbers with some oil, salt, pepper, and herbs, and enjoy them as a side dish or a snack.
Sautéing: Sautéing cucumbers in a skillet over medium-high heat creates a quick and easy dish that can be seasoned with garlic, ginger, soy sauce, vinegar, or sesame oil. You can sauté chopped or minced cucumbers with some oil, salt, pepper, and your favorite vegetables, meat, tofu, or noodles.
Frying: Frying cucumbers in hot oil creates a crispy and golden snack or garnish that can be sprinkled with salt, sugar, or spices. You can fry whole or sliced cucumbers with some flour, cornstarch, or batter. Fry them in a deep-fryer or a large pot with enough oil to cover them.
Grilling: Grilling cucumbers on a barbecue or a grill pan adds a smoky and charred flavor to them. You can grill whole or halved cucumbers with some oil, salt, pepper, and lemon juice, and serve them with a yogurt or sour cream dip.

Recommended Recipes

Lemongrass Chicken Banh Mi

Napa Cabbage Caesar Salad with Grilled Chicken

Çoban Salatası (Turkish Shepherd Salad)

What Goes Well With It?

Cucumbers are very versatile and can pair well with many different flavors, from sweet to spicy, from fresh to creamy. Here are some of the most popular flavor pairings for cucumbers:

Dill: Dill is a fresh and fragrant herb that balances the pungency and bite of cucumbers. They are often used together in salads, soups, dips, or sandwiches.
Yogurt: Yogurt is a creamy and tangy ingredient that adds texture and umami to cucumbers. They are often used together in sauces, dressings, or smoothies.
Mint: Mint is a cool and refreshing herb that enhances the crispness and sweetness of cucumbers. They are often used together in salads, drinks, or desserts.
Feta: Feta is a salty and crumbly cheese that contrasts the crunch and freshness of cucumbers. They are often used together in salads, wraps, or skewers.
Vinegar: Vinegar is a sour and acidic ingredient that adds brightness and flavor to cucumbers. They are often used together in pickles, salads, or marinades.