Cold vegetable soup pureed with a roasted beet for a new flavor to a classic dish. Or don't blend it and keep it chunky!
There are many varieties of cucumbers used around the world for slicing, pickling and occasionally for cooking. Try adding cucumbers to sautés, sandwiches, salads or wilting them in vinegar. Thought to have originated in India, cucumbers quickly spread throughout Europe and Asia, and were widely consumed throughout this region by the 6th and 7th centuries A.D. Today, cucumbers are one of the world’s favorite vegetables.
Cucumbers may taste mild, but they pack a powerful nutritional punch. For instance, cucumbers are rich in vitamin K, a nutrient that is integral for blood clotting and bone health. Vitamin K is especially important for postmenopausal women who may experience bone loss and fractures; adequate vitamin K intake can slow bone loss and prevent future fractures. Cucumbers are also high in potassium, an essential electrolyte that can decrease blood pressure and reduce risk of kidney stones.
Storing & Cooking Information
Handling: Peeling is only necessary if the cucumber has been waxed. You may want to cut the cucumber in half lengthwise and use a spoon to remove the seeds if there are a lot of them.
Storing: Cucumbers will deteriorate quickly after being cut or peeled. Store, unwrapped, in the vegetable bin, for up to a week, but use as soon as possible.
Freezing: Cucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round.