Cucumbers
Crisp, cool, and refreshing right off the vine — farm-fresh skin is tender enough to eat.
Store in
Fridge away from tomatoes and melons
Keeps for
5–7 days slimy surface = too cold or too old
Best eaten
Raw or quick-pickled for a tangy bite
Prep tip
No peeling farm-fresh skin is thin and tender
What It Is
Section titled “What It Is”Cucumbers are a warm-season crop at Cold Springs Organics, abundant through the height of summer. Field cucumbers — long, deep green, and refreshingly crisp — are best eaten fresh within a few days of harvest. Unlike grocery-store cucumbers, farm-fresh cucumbers have not been waxed, so the skin is edible and adds a pleasant texture.
Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate in the crisper drawer, but keep away from tomatoes, melons, and ethylene-producing fruits — these gases cause cucumbers to yellow and soften faster than normal. Use within 5–7 days. Cucumbers are slightly sensitive to cold; if they develop a slimy or water-soaked surface, the fridge is too cold for them or they’ve been stored too long.
How to Prep It
Section titled “How to Prep It”Rinse well under cold water. There is no need to peel farm-fresh cucumbers — the skin is thin and tender, unlike waxed grocery-store varieties. For salads, salting sliced cucumbers and letting them drain for 10 minutes removes excess water and concentrates flavour; pat dry before combining with other ingredients.
Slice into rounds, half-moons, or spears; dice for relishes and salads; or use a peeler to cut into long thin ribbons.
How to Cook It
Section titled “How to Cook It”- Raw — slice and serve with hummus, crumbled feta, or a sprinkle of chili flakes and good olive oil.
- Quick pickles — slice thin and brine in rice vinegar, a pinch of sugar, dill, and garlic for a few hours or overnight. They keep refrigerated for two weeks.
- Gazpacho — blend with ripe tomatoes, red pepper, garlic, olive oil, and sherry vinegar for a smooth chilled summer soup.
Quick Meal Idea
Section titled “Quick Meal Idea”Cucumber and tomato salad — slice cucumbers and ripe tomatoes into similar-sized pieces. Toss with thinly sliced red onion, olive oil, red wine vinegar, a pinch of salt, and a generous handful of fresh dill or mint. Let sit for 5 minutes before serving.
→ Asian Cucumber Salad — A cool, refreshing cucumber salad with rice vinegar, sesame, ginger, garlic, scallions, and a touch of heat. (external recipe)