Cucumbers

Cucumbers were thought to originate over 10,000 years ago in southern Asia. Early explorers and travelers introduced this vegetable to India and other parts of Asia. It was very popular in the ancient civilizations of Egypt, Greece and Rome, whose people used it not only as a food but also for its beneficial skin healing properties. Greenhouse cultivation of cucumbers was originally invented during the time of Louis XIV, who greatly appreciated this delightful vegetable. The early colonists introduced cucumbers to the United States.

The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers’ hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

Cucumber Recipes

A few quick serving ideas:

* Use half-inch thick cucumber slices as petite serving “dishes” for chopped vegetable salads.
* Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette.
* 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.

Tzatziki (Greek Yogurt and Cucumber Sauce)

3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 Tbs.)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 Tbs. salt for salting cucumbers
1 Tbs. finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don’t have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.