Storage: Store-bought cucumbers are coated with wax to prevent dehydration through the skin. Fresh cucumbers need to be stored in plastic or other storage bags in the refrigerator crisper. Make sure there is not excess moisture in the bag.

Uses: Cucumbers are usually eaten raw or pickled. They can be cooked, however, for a different twist. Most of the varieties we grow have thin skins that do not need to be removed. Salting and draining cucumbers allows their considerable moisture to be reduced so as not to dilute recipes. Cucumbers pair well with dill, salmon and onions.

• Cashew Salad with Tamarind Dressing
• Cream of Cucumber Soup
• Cucumber and Fennel with Orange-Mint Dressing
• Fettuccine with Smoked Salmon and Dill
• Gazpacho
• Insalata Caprese
• Kim Chee (Korean Pickled vegetables)
• Quick Pickles
• Roasted Beet and Cucumber Salad with Yogurt Dressing
• Swedish Cucumber Salad
• Tzadziki