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.
Store cucumbers dry in the refrigerator for up to a week. If you find yourself with too many, make pickles!
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.
Smashed Cucumber Salad with Garlic & Ginger
Tzatziki (Cucumber Yogurt Dip)
Fattoush (Lebanese Tomato, Cucumber, and Pita Salad)
Cherry Tomato & Cucumber Couscous
Eggplant Tartine with Tomatoes, Olives, & Cucumbers
Quick Pickled Cukes with Rice Vinegar