Japanese Cucumbers

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. The cucumber is originally from Southern Asia and has been cultivated for at least 3,000 years. It was probably introduced to other parts of Europe by the Greeks or Romans. Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as accessory fruits. Cucumbers are more than 95% water.

Cucumber has plenty of vitamin C, vitamin K (mostly in the peel), and potassium.

Preparation

Cucumber is delicious raw.  After washing, slice and eat fresh with skin-on for a healthy snack, or peel and eat on its own, in a salad, or with a dip.

Farmers that grow Japanese Cucumber

• Ho Farms
• Pacific Gateway Center

Recipes

• Use half-inch thick cucumber slices as petite serving “dishes” for chopped vegetable salads.
• For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste.
• Add diced cucumber to tuna fish or chicken salad recipes.
• Easy Refrigerator Pickles