Missouri Cucumbers
Ah….what to do with all those cucumbers? Before we think about ways to prepare cucumbers (or cukes), let me explain all about this plentiful product.
The season: July through September
Growing them: Cukes like warm weather and moist soil, but when it gets too hot and dry, cucumbers grow bitter.
Expextations: Refreshing juiciness, fresh flavor. Avoid yellowed cucumbers, indicating they are overgrown; instead choose cukes on the small side with firm, shiny skin.
Nutritional Lowdown: Traces of vitamins E, C, A, potassium, manganese, folate, magnesium. Most nutrients are found in its skin, as is fiber.
Storing: In plastic in the fridge, cukes keep about a week; when they get old they get bitter and loose crispness. Once cut into they don’t last long, so use up within a couple days.
Why are local cukes better for your family? Local cucumbers aren’t waxed like the ones at the supermarket, so you don’t have to peel them and loose all the vitamins. You can also pick just the size and variety you want.
Cooking with Cucumbers
How to Prep Them
Wash gently, and dry. Peel only if skin is old, thick, or especially bitter. Cut into canoes, sticks, slices, chunks, or grate to suit.
Types of cucumbers
“Japanese” cucumbers are long and skinny. Their seeds are very small, and they are often very tender and high in water, extra crispy.
“European” cucumbers: look like very big Japanese cukes, and likewise have less developed seeds. Good for all uses.
“American slicing” cukes are the “regular” kind. When the cukes are on the big side, you can scoop out the seeds if they are intrusive.
Cooking Cukes
Believe it or not, people can and do cook cucumbers, by sautéing seeded chunks of cucumber in butter over low heat. Why not try it? Add dill and scallion before serving.
A classic Japanese salad: Slice 4 Japanese cukes as thinly as possible (a slicer is ideal). Sprinkle them with salt, mix well, and let sit a few minutes. Then squeeze out excess juice. Dress with a blend of ½ c rice vinegar, ½ cup water or dashi stock, 2 T soy sauce, 1 T sugar.
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