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Harvest Cucumbers
Farm Recipe:
Cucumber Salad
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Ingredients:
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2 large cucumbers, thinly sliced
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1/2 red onion, thinly sliced
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1/4 cup apple cider vinegar
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2 tablespoons olive oil
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1 tablespoon honey
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Salt and pepper to taste
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Fresh dill or parsley for garnish (optional)
Instructions:
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In a large bowl, combine sliced cucumbers and red onion.
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In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
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Pour the dressing over the cucumber mixture and toss to coat evenly.
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Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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Garnish with fresh dill or parsley before serving, if desired.
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Serve chilled as a refreshing and crunchy side dish or a light summer salad.
When is it "pick-perfect"?
Harvest cucumbers when they are firm, bright green, and about 6-8 inches long for optimal flavor and texture. For lemon cucumbers harvest when they are the size of a lemon.
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How to Harvest:
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Grasp the cucumber near the vine or stem.
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Gently twist and pull upwards to detach the cucumber from the vine. It should come off easily when ripe.
Storage:
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Store unwashed cucumbers in a perforated plastic bag in the refrigerator crisper drawer. They will keep for up to a week.