Varieties grown: Calypso, Diva, Lemon, Shintokiwa, Silver Slicer, Telegraph Improved European
Nothing says summertime like a juicy, fresh-tasting cucumber. We grow slicing cucumbers of different colors, as well as a few varieties of long Asian- and European-types.
How to use them:
Sliced and eaten raw on sandwiches, in salads, or alone with salt
Combined with dill, red onion, and yogurt to make cucumber salad
Grated into a traditional tzatziki sauce, then served on falafel or grilled lamb or pork
Lactofermented, canned, or made into refrigerator pickles for later enjoyment