Cool as a Cucumber…

That's what they say. It's true. While out in the cucumber field with the hottest of hot sun beating down on them cucumbers internal temperature remains 20 degrees cooler than the surrounding air.  Now if there is a way to tap into them we could reduce our energy costs with natural air conditioning. Maybe growing cukes on vines attached to the outside of buildings instead of ivy? How 'bout boring holes through cukes, inserting a straw, hooking up a shop-vac to it and sucking the cool air into the house? No… still uses too much energy Okay, I've got it! Genetically modify them so that they grow as big as a house and carve a floor plan into them. Could you imagine a home improvement program called "This Old Cuke?"  That's it! I knew I would come up with it if I put enough of my ejuhcashon into it!

If you're still reading this than you have lots of patience. My wife would have left the room by now.

Think you know how cool cucumbers are now? You ain't seen nothin' yet!

Cucumbers are members of the cucrbit family. A vine like group of plants that include melons, pumpkins & squashes and in their own strange botanical way, they are berries.   Several varieties of cucumbers hit the market during the summer months. Let's run through them real quick:

Field Grown/Common
This is your basic grocery store cuke.
Dark green to lighter green with white spines. Field Grown cukes are graded for the commercial market as select & super select. Super select are dark green, uniform in shape & size. Select are sometimes a little mis-happened in form and pale in color.  Other grades are hook and "S" shaped but just as crisp as a "super select." You'll find them at small stores and farmers markets. If you don't mind the "home grown" shapes and variable sizing, you can save some $$ because they are usually priced cheaper.
Field grown cucmbers are great for salads sandwiches and garnish. They have large moist seed cavities and usually thick skin. Available year round. Mexico in the winter, California in the summer.

Pickling Cucumbers/Kirby
Smaller than field grown, but
still grown in a field. Paler in color with white spines. Usually very crisp due to the size the seed cavity is small. Pickling cukes are great for salads and work real well for sandwiches because they can be sliced lengthwise without falling apart. The are also great for pickling! And make great relishes. Available year round. Mexico in the winter, California in the summer.

Hothouse, Greenhouse, English
Usually describes the varieties that you find in the stores that are long with tight plastic wrap on them. They are hybrids that have been developed to adapt to artificial climate. Sometimes called burpless. The small seed cavity makes them extra crispy. Another bonus is the thin skin which makes it a great all around cuke. Available year round from hothouses in Canada, California, Arizona and Mexico.

Armenian
This is my favorite. I'm not being biased here either. This cucumber is usually hook shaped or flat out curly.  It is pale in color with fairly deep ridges which give it a scalloped appearance when sliced. A small compact seed cavity gives this cuke the crisp of all crispness! A relative of cantaloupe & honeydew. The flavor is mild and refreshing. Great in salads, sandwiches, pickled, relishes and platters. Usually available in July & August from California.

Lemon Cucumber
My second favorite cuke. Named for its shape & color, not the flavor. It is yellow skinned and shaped like a lemon. It came on the cucumber scene in about 1894.The flavor is outstanding! No matter where I have purchased these cukes they have always had a back yard flavor.
Not as crisp as the others described due to the large seed cavity, but pleasantly tender. It is a great slicer and is easy to digest. Great in salads, sandwiches, cucumber soup. Available May to August from California.

Japanese
Used in oriental dishes and cooking. Thinner and smaller usually flabbier, but crisp with a tender texture. Usually prickly skinned and deep in color. Available year round.

There are a couple dozen species. Divide those into sub species and varieties within those sub-species into sub-varieties within those species… that's as botanically correct as I get. Any further interest in that one contact my buddy Guido the Gardener.

Cucumbers are believed to have originated in India and are relatives to musk-melons. The Egyptians, Greeks & Romans enjoyed cucumbers as well. Columbus carried the seeds with him to Haiti where European traders traveled and of course they made their way into Spain, France & Italy.

Here in the U.S. Florida leads the way as the #1 cucumber producing state for the commercial market. California, New Jersey, & New York to follow.

When selecting cucumbers in the store, look for firm cukes deep in their varietal color. Over mature cucumbers will be puffy and yellow in color and will have a sour bitter flavor.  Check the stem & blossom ends for shriveling. This is the sign of and old cuke. Keep away from sunken dis-colored areas as well.

Store cucumbers in the refrigerator at home.  Cover cut end with plastic wrap and don't expect it to last more than a week.

Jakuh (Cucumber Soup)

Cut 4 cucumbers (any variety) in 4 pieces lengthwise. Then cross cut in ¼ " chunks.   Place in a bowl and add 1 quart plain yogurt a few cloves of garlic crushed, salt, pepper, and an generous sprinkling of fresh chopped or dry mint. If too thick add a little water and then chill for an hour or two. 

Fresh Relish

A fresh relish is always a refreshing treat. Cut 1 medium size Armenian or several Picklers into ¼" chunks. Dice some Italian Sweet red onions, chopped parsley, julienned cut fennel bulbs and tomatoes. Add olive oil (extra virgin is best) and some wine vinegar. Chill some rice wine vinegar (super cold) and add it without the olive oil. 

Do you have a favorite cucumber recipe that you would lie to share? On thweb or ona the air?
email Dan the Produce Man recipes@producepair.com