Varieties grown: Cool Customer, Shintokiwa, Silver Slicer, Manny

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, and pickling cucumbers.

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

How to store them: In the refrigerator, individually wrapped in a paper towel or reusable towel, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.). Cucumbers should be stored in the fridge until ready for use, as we put them in cold storage immediately when harvested on the farm.