Name:
Cucumber
Cucumis sativis

How many plants for average family:
3 - 5 per family

Type of plant:
annual

Best Varieties:
Telegraph
Lebanese/Continental
Crystal apple
Pickling varieties

Sowing:
Sow directly into position. Use glass or up-turned plastic drink bottle for warmth.

Growing Habit:
Climbing plant. Trellis often required.

Growing Conditions:
High water requirement. Pinch out tip to encourage fruiting. Mulch heavily. Regular picking encourages more fruit.

Companions:
Beans, corn, marjoram, parsley, peas, potatoes, pumpkin, zucchini, squash.

Problems:
Powdery mildew.
Wind can scorch foliage.
Small yellow fruit drop suggests lack of pollination.

Featured Article:

HOW TO PRESERVE FRESH CUCUMBERS  

by Carol Miller

PRESERVING FRESH CUCUMBERS

We had so many cucumbers one year and, not wanting them to go to waste, I peeled a few that had grown too big and were very seedy in the middle. I sliced them in 1/4" slices and cut out the seeds. Dropped them in some jars of leftover dill pickle liquid, added some garlic and jalapenos and refrigerated them. Thus, after two or three weeks, spicy pickled cucumber rings.

If you add a few of those little red cinnamon heart candies to the jar, it should give them a candied taste.

Another thing that I have done is to slice peeled cucumbers into thin slices along with thinly sliced onions and green bell pepper. Add vinegar and sugar, salt and pepper to taste, and store in freezer bags. Keep in freezer until ready to use.

One more delicious way you can use cucumbers is with sour cream. You can't freeze this of course, but I'd like to share this dish with you. You sour cream and cucumber lovers will appreciate it. My mom brought this recipe with her from Hungary and it has always been a favorite among our family. Enjoy.

CUCUMBERS IN SOUR CREAM

Pare 3 cucumbers. After paring, I like to run the tines of a fork along the full length of cucumber. It just makes for a fancier looking slice. Slice cucumbers in thin slices. Add 1 1/2 teaspoons salt; 1/8 teaspoon pepper; 3 tablespoons minced chives or onion; 1 cup commercial sour cream; and 2 tablespoons fresh, frozen, or canned lemon juice. Mix and refrigerate until served. Makes 4 to 6 servings.

About the Author

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