Spotlight: Cucumbers

Part of the gourd family, cucumbers are known for their crispness and fresh, refreshing flavor. While perhaps most commonly used as an addition for salads, cucumbers are good on their own, in sauces, pickled, or even sauteed!

Wrap loosely in plastic and store in crisper. [source]

  • Raw in salads: a great addition to salads featuring the mesclun mix, pea greens and lettuce from this weeks share
  • Sautéed Cucumbers: Although typically consumed raw, cucumbers can also be cooked! Sautee cucumbers with a little butter, salt and dill for a great side dish. Ready in only 5 minutes! See full recipe here.
  • Cucumber Salad: Use sesame oil for an Asian flair, or vinegar and sugar for a pickled flavor. Create a sauce and let sit for 30+ minutes in the refrigerator and enjoy cold! Try this one with sesame oil, and this recipe with tomatoes and onions.
  • Cucumber Yogurt Sauce: Great with curries or Greek dishes, cucumber yogurt sauce is a great way to mellow out spicy foods. Mix thinly sliced cucumbers with onions, yogurt and dill or mint. See full recipe here.
  • Pickles: The benefits of pickling include not just the great taste, but the fact that your cucumbers can last way into the summer! Try this refrigerator pickle recipe to get started that lets you keep your pickles for up to a month!
  • Quick Pickles: Want pickles but can’t wait that long? Try this one hour quick pickle recipe to get your fix!
Featured Recipe: Cucumber Tapas
About: cucumber & feta appetizer (try it with Narragansett Creamery Sea Salt Feta!)
Uses: Cucumbers, Onions (optional addition), feta if cheese shareholder
You will also need: olive oil, sherry vinegar, salt, black pepper, oregano
Full Recipe


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