So, last week when I opened up my CSA bag, I found these little guys.
And when I say little, I mean little. Maybe 4 inches long or so.
Instead of doing my own research, I just went straight to Facebook and Twitter. Because you people are smart. I posted the above photo and of course immediately had bazillions of responses from people.
And the consensus was…lemon cucumbers. And while I’m obviously no expert, I think you’re all right (or at least close to right!).
Cate loves cucumbers. They’re her favorite veggie, hands down. So it was lots of fun cutting into these with her.
I must admit, they didn’t taste that different from the regular cucumbers. The texture was a bit more tender and juicy, but bottom line, they taste like cucumbers. But they were delicious and it sure was fun to try something new! Another 10 points for joining a CSA…
While we’re here…if you have any good cucumber recipes to share, please do!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
wow I’ve never seen cucumbers like those before. Our CSA bag always has mystery veggies since our farmer is from Nepal. this weeks hairy Gourd!
sounds like you have a very adventurous csa…so fun!
Yep — we got these in our CSA this week as well. We did a blind taste test and both of my boys preferred these to the regular cucumbers that we also got in our CSA.
blind taste test! what a great idea…I wish I had thought of that!!! 🙂
I recently tried the Japanese Cucumber Salad on the Williams-Sonoma website & it was delicious. I did make some changes as I didn’t have any sesame seeds on hand. It also called for shiso leaves(?) or fresh mint (I don’t like) so I just substitued with fresh chives. It reminded me of the cucumber salad you typically get with Tuna or sushi. I also used my vegetable peeler to make cucumber ribbons. I think next time I will also try adding some thinly sliced onions in the salting stages along with the cucumber.
I’m assuming this is the link, right? http://www.williams-sonoma.com/recipe/japanese-cucumber-salad.html?cm_src=SEARCH_FEATURELIST||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-&cm_re=OnsiteSearch-_-SCHBillboard-_-SEARCH_FEATURELIST
sounds delicious – thanks for sharing and letting us know how you changed it, that’s always such helpful info!
Mine won the food52 cucumber theme contest last summer…http://bit.ly/qRRm5h
that’s awesome, liz!
the link isn’t working…can you repost…definitely want to see your winning recipe!
Ha ha. I also get these from my CSA. They taste very different than “normal” cukes but they are yummy! We put them in our green shakes every morning, but they are good on salads.
I need to get on the green shake bandwagon!
Best thing to do with a cucumber is peel and eat, but I do like a nice tsatziki (sp?). I make mine with plain greek yogurt, shredded cucumber (squeeze out the moisture), very tiny diced onion, some lemon peel, a little sugar and some minced garlic. I don’t measure, just tatse and add 🙂
This post is another that makes me wish we had a CSA around here 🙁
I was thinking last night, one day when we move away from here, I’ll be SO sad to leave our CSA…and really hope wherever we move has a CSA at all. I’ve really fallen in love with it, don’t know how I’ll adjust! maybe one day you’ll get one…I’ll cross my fingers for you 🙂
Try this – I goofed…http://bit.ly/ozyZOy
i think i got those cucumbers in our CSA too! except ours are longer, so maybe they’re grown more or are just related. it’s fun to try new things…i love my CSA!
We have grown those cucumbers too! We have had a good cucumber year. One of our favorite thing to make with them are Refrigerator Pickles. We spent a summer near Cooperstown, NY with Glimmerglass Opera a few years back and got this recipe from some friends in Richfield Springs:
Refrigerator Pickles Kathy Buck
Given to me by Ginny Lund
8 cups thinly sliced cucumbers
1 ½ Tablespoons salt
Sprinkle salt over cucumbers and let stand 30 minutes (or more)
Drain off juice. (I rinse slightly)
1 cup thinly sliced peppers, opt.
1 cup chopped celery, opt.
1 cup sliced onions
2 cups sugar (we usually only do 1 cup of sugar, plenty sweet)
1 cup WHITE vinegar
1 teaspoon whole mustard seed
Combine sugar, vinegar and mustard see in a saucepan, heat till sugar has dissolved.
Pour over veggies. Store tightly covered in refrigerator. Ready to eat when well chilled,
About 6-8 hours.
I use a vadilla or white onion, they are sweeter. I don’t always put celery or green peppers in. The amount of onion depends on your taste.
*Note don’t worry if it doesn’t look like there is enough syrup”¦.it increases overnight.
Tsatziki is always yummy!
I’ve also had some amazing cucumber sandwiches but I don’t have a recipe since I’ve never been the one to make them. Can’t be too hard to find one though!
I’ve been putting off joining a CSA, but with things like this maybe it’s about time?
Jane,
I LOVE cucumbers. I love to add them to anything caprese: sandwiches, pizza, pasta salad, etc. It’s an excellent addition to that delicious trio.
I used cucumbers in this recipe I developed for Rhodes: http://melissaesplin.com/home/2011/08/caprese-flatbread-sandwich/
I love tea sandwiches made with Boursin cheese on good white bread and sliced cucumbers, and adding slices of cucumber to my curried egg salad pitas.
Saw those cute little guys for the first time a few weeks ago in my neighbors garden! My fav cucumber dish is a Greek salad
sliced cucumbers
halved cherry tomatoes
crumbled feta (I used a Mediterranean seasoned one last time that added some extra yumminess)
thinly sliced red onion
olive oil
balsamic
salt and pepper
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