Cucumber Information and Tips
Armenian Cucumbers-This cucumber is thin, elongated, curved and often irregularly curled with a creamy pistachio green colored skin that is textured with smooth longitudinal furrows. Its flesh is crisp, succulent and mildly flavored, similar to a common cucumber. There ideal size is 10-15 inches. The Armenian cucumber is entirely edible. This is no need to peel it. They can be sliced lengthwise, width-wise, diced and julienned. The Armenian cucumber can be grilled, pureed, or pickled. Armenian cucumbers should be refrigerated until ready to use. Once cut wrap in plastic to extend its shelf life.
Lemon Cucumbers -They are called “lemon” not because of the taste, but because they are about the size of a lemon and yellow-colored when ripe. Lemon cucumbers are tender and sweet, excellent for salads and pickling. Don’t be fooled by this heirloom’s unusual shape-these bright yellow balls are excellent for salads and pickling. They have a clean, crisp taste and are never bitter. A favorite here at the farm.
Pickling Cucumbers-These can be distinguished from other cucumbers by their size, coloring and texture. Generally they will have a thin paler lime green skin with light colored longitudinal stripes with rough knobs throughout the surface. Most notable about pickling cucumbers is their flesh. Picklers are known for their trademark succulent, crispy and crunchy flesh that snaps upon bending or biting into even after canning and preserving. Pickling cucumbers can be eaten fresh and their flavor can range from mild and insipid to acidic and bitter.