Salad Cucumber
How to store:
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Store cucumbers at 50°-54°F; a cool spot in the kitchen is best, not warmer than 59°F. Cucumbers will turn yellow and decay rapidly if not kept cool.
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You can refrigerate cucumbers for about a week in the vegetable crisper of the refrigerator. Do not refrigerate cucumbers below 40°F. Dunk fruit in cold water or wipe them clean with a damp cloth then place the fruit in a perforated plastic bag; this will keep the fruit from drying out. (Refrigerators are dry, not humid.)
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Sliced cucumbers should be refrigerated in a bowl covered with plastic wrap to keep slices crisp and to prevent dehydration.
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Cucumbers stored below 40°F will become pitted, yellow, and start to decay.
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Avoid storing cucumbers with apples or tomatoes; ethylene (a natural plant hormone released in the form of a gas) given off by those fruits will cause cucumbers to yellow.
A favorite farm recipe:
Ingredients
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6 tomatoes, diced (about 3 cups diced tomatoes)
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1 Large cucumber, diced
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½ to ¾ cup chopped fresh parsley leaves
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kosher salt, to taste
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½ teaspoon black pepper
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1 teaspoon ground Sumac
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2 tablespoon extra virgin olive oil
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2 teaspoon freshly squeezed lemon juice
Directions
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Step 1 - In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
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Step 2 - Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!
Salad cucumber is the perfect cucumber to add to salads or eat with dressing.