Cucumbers are easy to grow and great for soups, salads, sandwiches and more
If you planted cucumbers this year and took time to water them (because Mother Nature wasn’t doing us many favors early), chances are that you have a bumper crop at your disposal.
I first experimented with growing cucumbers last year in our raised garden bed. With some sun, water and a little luck perhaps, I soon had more than I knew what to do with. I’m by no means a gardening expert, but I learned you should water at the soil level, and not the leaves, to prevent rot and give the plant enough room to grow.
Although there are hundreds of varieties, there are two main types of cucumbers — pickling and slicing. Pickling cucumbers are more bitter, which makes them perfect for the brine jar, and they often have prickly white or black bumps on the skin. Slicing cucumbers are larger and intended to eat fresh. Before eating, though, wash the skin really well or peel the cucumber due to its very waxy and thick skin.
Many recipes recommend placing your sliced cucumbers in a colander to “sweat.” This is because once the cucumber is cut (this fruit is 95% water), it releases more water.
One way to get around this is with English (or hothouse) cucumbers. These are long and narrow with thinner, unwaxed skin. Although you may see them marketed as seedless, they do have seeds; they are just much smaller, so you can chew through them.
Persian cucumbers are similar, but they are only 5 to 6 inches long.
Once you have the right cucumbers, the options on what to do with them are endless. I have a friend who picks hers straight from the garden and bites into them like apples.
Cucumbers can also be more involved. English or Persian varieties are perfect for salads and sandwiches because they won’t waterlog your dish. Regular cucumbers can be used, too — sweat them first. They also make a tasty condiment, like tzatziki sauce with yogurt and dill or a cucumber ranch dressing.
For summer, try a cool cucumber soup, cucumber cocktail or even popsicles. Since these are “wet” dishes, you can use any variety.
Many people also like to replace a traditional carbohydrate with a cucumber. You can make noodles out of them in place of pasta or garnish with smoked salmon or dip on top to replace a cracker (these can also make for beautiful and fancy appetizers).
For kids, and adults, try putting a sliced cucumber in water with fresh mint and lemon slices. And if you still have leftover cucumbers, save a few for your eyes. The at-home spa treatment
— putting them over your eyes — has a cooling and soothing effect to decrease inflammation.
to help readers broaden their horizons in the kitchen. Alysha Witwicki is a freelance food and lifestyle writer living in Whitefish Bay. Contact her at alyshawitwicki@hotmail.com.
This is the ultimate summer buffet salad, perfect for get-togethers, and the cucumbers give it that extra crunch. If you want to make this ahead of time, toss all the ingredients together except the arugula. Add the arugula right before serving so it stays fresh. Additionally, this recipe calls for Persian cucumbers, but any cucumbers will do.
This recipe is adapted from “It’s Not Complicated,” by Katie Lee Biegel (Abrams, 2020, $29.99). The homemade pesto recipe is my own concoction.
Pesto Farro with Smoked Mozzarella, Arugula, Corn and Tomatoes
Makes 6 servings
For the pesto:
3 garlic cloves
3 tablespoons pine nuts
1 lemon, juiced
1 cup packed basil leaves
1⁄2 cup grated parmesan cheese
⁄2 cup olive oil 1
Salt and pepper to taste
For the salad:
1 cup farro, cooked according to package directions
Zest and juice of 1 lemon
1 pint cherry tomatoes, halved
2 ears corn, grilled, kernels cut from the cob
1 English cucumber, diced
2 green onions, white and light green parts, thinly sliced
7 ounces smoked mozzarella, cubed
Kosher salt and freshly ground black pepper to taste
4 cups loosely packed baby arugula
2 chicken breasts, grilled and sliced
Grated Parmesan cheese for garnish
To make the pesto, in a food processor combine the garlic, pine nuts, lemon juice, basil and Parmesan cheese. Pulse a few times. As the machine is running, drizzle the olive oil through the top, scraping down the sides of the bowl if necessary. Season to taste with salt and pepper.
In a large bowl, whisk the pesto with the lemon zest and juice. Toss with the farro, then add the tomatoes, corn, cucumber, green onions and mozzarella. Season with salt and pepper. Toss in the arugula, and lay the sliced, grilled chicken on top. Garnish with grated Parmesan cheese and serve.