Tweet
Cucumbers a best bet at farmers markets
seattletimes.com
Food
Wednesday, September 08, 2004, 12:00 A.M.
Season: Although often overlooked, cucumbers are incredibly versatile.
Imagine a tangy Greek salad or cumin-scented Indian raita without
their crisp freshness. Cucumbers will be on market tables through
mid-September.
How to select: Farmers markets have an interesting variety of cukes
that may not be familiar. Yellow-green Armenian cucumbers are curved
with paper-thin skins and soft seeds. Be sure to try the Lemon
cucumber, a striped yellow orb, which is sweet and crisp with none
of the bitterness often found in other varieties. Also available are
the traditional slicing and pickling cukes.
Cucumbers should be firm without soft spots or shriveled ends. Avoid
those that are very large because they will be exceptionally seedy
and watery.
How to handle: Because of their high-water content, cucumbers have
a short shelf life but can be refrigerated in the crisper up to a week.
Scrub unwaxed cucumbers lightly; waxed cucumbers should be
peeled. Slice in half lengthwise and scoop out seeds with a small
spoon.
Goes with: Buttermilk and yogurt; dill, mint, tarragon and basil;
tomato, sweet red peppers, green, red and sweet onions; salmon.
Sources: "Field Guide to Produce" by Aliza Green; "Cook's Thesaurus"
by Lori Alden; Chris Curtis, Farmers Market Association
Cece Sullivan, Seattle Times home economist
Copyright © 2004 The Seattle Times Company
seattletimes.com
Food
Wednesday, September 08, 2004, 12:00 A.M.
Season: Although often overlooked, cucumbers are incredibly versatile.
Imagine a tangy Greek salad or cumin-scented Indian raita without
their crisp freshness. Cucumbers will be on market tables through
mid-September.
How to select: Farmers markets have an interesting variety of cukes
that may not be familiar. Yellow-green Armenian cucumbers are curved
with paper-thin skins and soft seeds. Be sure to try the Lemon
cucumber, a striped yellow orb, which is sweet and crisp with none
of the bitterness often found in other varieties. Also available are
the traditional slicing and pickling cukes.
Cucumbers should be firm without soft spots or shriveled ends. Avoid
those that are very large because they will be exceptionally seedy
and watery.
How to handle: Because of their high-water content, cucumbers have
a short shelf life but can be refrigerated in the crisper up to a week.
Scrub unwaxed cucumbers lightly; waxed cucumbers should be
peeled. Slice in half lengthwise and scoop out seeds with a small
spoon.
Goes with: Buttermilk and yogurt; dill, mint, tarragon and basil;
tomato, sweet red peppers, green, red and sweet onions; salmon.
Sources: "Field Guide to Produce" by Aliza Green; "Cook's Thesaurus"
by Lori Alden; Chris Curtis, Farmers Market Association
Cece Sullivan, Seattle Times home economist
Copyright © 2004 The Seattle Times Company