When Cucumbers Become Common by Julie Wern


I


t is always exciting when the cucumber harvest starts, but within a few weeks of the season we are oſten overrun with


their abundance. My solution to this di- lemma is to adopt the old motto, “variety is the spice of life”. Getting creative with the use of cucumbers keeps things fresh and interesting so that I can enjoy them throughout the entirety of the growing season. Tere is something irresistible about the


cool crunch of cucumber. Tus, it is not surprising that cucumbers can be found in most major international cuisines. Tey are related to other members of the Gourd family, including melons and squash. Be- cause they are comprised of about 95% water, they are quite refreshing and filling, even though they contain very little calo- ries and virtually no fat. However, they are also a very good source of vitamin C, Vita- min K, and potassium. Tey also contain significant amounts of magnesium. Te skin provides added fiber. Tere are two general types of cucum-


bers found in the U.S. Tey are referred to as “slicing” and “pickling” cucum- bers. Slicing cucumbers are darker green, more uniform in color, and have a thicker skin. Tey are most oſten used raw, but sometimes also in cooked prepara- tions. Pickling cucumbers tend to be smaller and more uniform in size and, when picked at the ideal immature stage, have a number of knobby “warts” on their surface. Pickling cucumbers are great for pickling, but their extra crunchy texture makes them a great addition to salads and other raw preparations. Cucumbers are best known as a veg-


etable to be eaten raw in a crudité platter, salads, cold soup, sandwiches, or as a base for small hors d’oeuvres, a filling for sushi rolls, or as pickles. Because they are so neutral and absorb so much flavor they are great marinated with any kind of vine- gar. Tey also offer a unique cooling effect when served with spicy foods, especially when mixed with yogurt or sour cream, as in Indian raita or Greek tzatziki. While a less familiar preparation,


cucumbers can also be cooked. Cucum- bers sautéed for about 3 minutes in butter and a little water are delicious. One of my favorite ways to cook cucumbers is on the


July/August 2016 Cucumber Basil Sorbet


INGREDIENTS: - 2/3 cup water - 2/3 cup sugar - 3 cups chopped peeled cucumber, about 2 large - 1/2 cup basil leaves, packed - 2 tablespoons fresh lime juice


METHOD:


1. In a small saucepan stir sugar and water over medium heat until sugar dissolves. Allow to just come to a boil. Remove from heat and cool to room temperature.


2. Place cucumbers, basil, and sugar syrup in a blender and blend until smooth. Strain mixture over a sieve into a medium bowl. Discard solids in sieve. Stir lemon juice into cucumber mixture. Cover bowl and chill for at least 8 hours.


3. Using an ice cream mixer, freeze sorbet according to manufacturer’s in- structions. Alternatively you can place in freezer and scrape up the ice with a fork every hour or so to make granita. Or you can place the cucumber mixture into ice pop forms to make popsicles.


grill. Simply brush them with your favorite vinaigrette (I especially love it with miso) and grill at medium heat until soſtened. Switching up texture is another way to


keep the preparation of cucumber dishes fresh and lively. Tis is where my spiral- izer comes in. Spiralizers can be found online or in many home stores. Tey slice a variety of vegetables into spiral shapes, leading to a noodle- like product. Simply substituting spiralized cucumber for sliced cucumbers in your favorite salad changes things up considerably due to the differ- ence in texture. Note that spiralizing works best with firm, seedless cucumbers (like the English variety). Another method for changing up the texture is to cut long, thin strips of cucumber with a vegetable peeler. Similar to spiralized vegetables, this makes a noodle like product, which is great with vinaigrettes and cold sauces. Again, this works best with seedless cucumbers. In my own garden, I am typically over-


run with cucumbers and mint concurrent- ly. I love to add a ton of mint sprigs and a bunch of sliced cucumbers to a pitcher of water, where it keeps in the fridge for 3-4


days and serves as a wonderfully hydrating and refreshing summer drink. To fancy it up a little, I substitute coconut water for regular water and add sliced lime—instant virgin mojito!


Last but not least, cucumbers can even


be used in sweet dishes. Below is my be- loved recipe for easy Cucumber Basil Sor- bet. Commit to trying one new preparation for cucumbers this growing season. I am confident you won’t regret it. I originally developed this recipe for my Holcomb Farm blog called “Simply Fresh”. It is a refreshing sorbet that is perfect either as a light dessert or a unique palate cleanser.


Julie Wern is a psychologist turned stay-at-home-mom turned caterer. She is currently in training at the Institute of Integrative Nutrition to become a nutrition and wellness coach. She is the author of Holcomb Farm CSA’s Simply Fresh blog (http://holcombfarm.org/ blog)and currently teaches cooking and cookie decorating classes. Contact Julie at jwern@comcast.net for comments and inquiries.


Essential Living Maine 29


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