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Cucumbers — crisp and light, just right

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Fresh garden cucumbers only come around in summer. If you enjoy them straight from the garden, you know that there’s nothing like a fresh cucumber for the best flavor and texture.

Cucumbers need water, and hot dry weather can make them bitter. We’re lucky this year to have gotten enough rain to make them thrive.

Now, I know restaurants don’t peel their cucumbers. But I believe that’s the lazy man’s way. The peelings are bitter and tough, and I see no reason to leave them on.

In addition, hogs won’t eat cucumber peelings, so that’s all the proof needed to pass them by.

All these recipes star cucumbers, and they’re relatively easy to prepare.

I hope you enjoy them.

 

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