We look forward to cucumbers all year and they’re a big part of our summer diet on the farm. They’re hydrating and cooling and good so many ways.

Storage

Store cucumbers dry in the refrigerator for up to a week. If you find yourself with too many, make pickles!

Cooking Tips

Cucumbers are an easy snack, sliced and sprinkled with a touch of sugar and a little salt. But they’re also great made into a salad with smashed ginger and garlic, added to couscous or chilled soups, or made into a tzatziki dip. Cucumbers also make great pickles, green juice, and cocktails.

Recipes

Green Goddess Crunch Sandwich

Cucumber & Feta Salad

Smashed Cucumber Salad with Garlic & Ginger

Tzatziki (Cucumber Yogurt Dip)

Fattoush (Lebanese Tomato, Cucumber, and Pita Salad)

Samin’s Gazpacho

Cherry Tomato & Cucumber Couscous

Six Seasons Cucumber Salad

Eggplant Tartine with Tomatoes, Olives, & Cucumbers

Quick Pickled Cukes with Rice Vinegar

Green Juice

Cucumber Gin Cocktail

Fermented Dill Pickles