These prickly little suckers are most peoples favorites. Crunchy, juicy and refreshing, they are perfect for crunching, munching, juicing and maybe even making a cocktail. Although they are a favorite to eat, they are not a favorite to harvest. We arm ourselves in long sleeves and, often times, gloves to guard ourselves from their protective pokes as we “swim” through the sea of leaves and buzzing pollinators in search of the emerald gems. Alas, we will keep at it, 3 times a week, until they tire from offering their fruits. At this point, we hope to move to upright harvest in the high tunnel. These longer, thinner skinned, less spiny cucumbers are equally delectable, but much less defensive. We grow the cukes in this order (smaller, spiny-er, earlier ones) outside when then the cucumber beetle is more prevalent as these thicker skinned varieties stand a better chance. Then, when the beetles are less aggressive, we move into the high tunnel where the thinner-skinned varieties are more “babied”. Plus, this provides a few more harvests after the outside cukes would be too cold from the fall weather. That’s the plan anyway : )
One of my favorite varieties we grow is the Poona Kheera. A sweet and mild Indian variety. There, it is popular juiced or in salads, and street vendors sell it as a snack to beat the intense heat. It is sweet and so juicy. Lovely sliced and sprinkled with a bit of salt and pepper. The potato-shaped fruit ripens through a series of colors; from white to light yellow to bright yellow to russet brown. Every stage has a slightly different flavor, you can try them all! Mine is when they are bright yellow. They hold their shape and crunch well in salads, grilled or cooked in curries. Super refreshing!
We will have bulk cucumbers for sale THIS WEEK and NEXT at CSA pick-up $2lb. Have you tried freezer Pickles? Yes, it’s a thing! And they actually stay super crunchy.
This Week’s Bounty: chard, green cabbage, green beans, carrots, broccoli, cukes, summer sq,. zucchini, leeks, dill, cilantro, basil
