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From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
This time of year farmers’ markets and backyard gardens are overflowing with cucumbers. Here are 5 favorite recipes for these cool and refreshing veggies.
Ever wonder where “cool as a cucumber” came from? Perhaps from the fact that the inside temperature of a cucumber is always a few degrees cooler than its surroundings. Read up on more cool cucumber facts and ways to prepare them.
A Texas reader's twist on chips and dip came out on top in our pickle-themed contest.
Healthy and family-friendly! This light cucumber salad makes a great side for barbecue fare and is easy to tote along for a picnic.
Week three of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we've delved into eggplants and peaches. This week we're getting creative with: cucumbers. Water-rich and crunchy cukes are the perfect light summer veggie. We've seen them in salads all year long but with summer's best in season right now, you can use them in pretty much every part of your meal.
Did you realize these crunchy veggies contribute to your fluid needs? One medium cucumber is 96% water -- that's great for battling August's dehydrating temps. Cucumbers are pretty low in calories, too, with only 24 each and a good source of both vitamins C and K.
Not sure what to do with those extra cukes sitting around? My grandma used to make batches of homemade pickles—we’d have jars lining the fridge shelves. Dill, spicy, sweet or sour---oh, the possibilities!
Pickling isn't just for veggies. Add pickled fruit to a salad or serve on grilled meat.
Homemade pickles are a fun way to customize sandwiches and salads, and they don't have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes.