DSC01817We grow a variety of different cucumbers at the farm, our most popular being the pickling cucumbers, which we sell to customers for making their own pickles as well as use them as the critical ingredient for our highly popular dill pickles. With pickling cucumbers, we believe that freshness is key, so we generally try to connect pickle-makers with their cucumbers within 24 hours of picking. They wash easier and make crispier pickles this way!

We also sell larger pickling cucumbers, which we call “salad cukes” for fresh eating. They’re great for snacking or in your lunch, or if you want to add a cucumber to your salad or sandwich – use an entire cucumber instead of part of one which you then have to wrap and store. We grow field cucumbers also, which are the long ones with thicker skins. Occasionally we also have long English or Japanese type, which are long with thin skins. Our personal favourite for fresh eating at the farm is called Katrina, they are a greenhouse type, 4-6” long with thin skins and they are very sweet and crunchy. No matter what cucumber you get, they are all juicy and sweet and taste like summer.

Season: We usually have cucumbers by the beginning of August until frost.

Storage Tips: Store cucumbers in the fridge in a plastic bag or container to prevent wilting. Make sure they are dry in the bag or they will rot. Fresh cucumbers should be eaten within a week of when you receive them, as they will get bitter with age. We ususally try not to wash them unless the fields are very muddy, as they degrade quickly after washing, and so should be washed just before you eat them.
For longer storage without too much work, you can slice them and store them in a dish of vinegar in the fridge (onions are also a good addition). They will keep for weeks this way! This was Jon’s father’s favourite way to eat them, so I always think of this as “Darryl’s salad”.

IMG_9993 (Edited)Preparation Tips: Cucumbers are so versatile– you can take them for a snack or as part of your lunch, make a quick salad. When the tomatoes are ready you can have a simple tomato, basil, cucumber salad– one of my favs! It’s great with a drizzle of balsamic vinegar and/or some soft cheese like feta or goat cheese. They are also a good source of “farmer hydration”: when working hard in the field, Jon and I will grab one and eat it and it’s the best thirst quencher around!

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