Cucumbers
What It Is
Section titled “What It Is”Cucumbers are a warm-season crop at Cold Springs Organics, abundant through the height of summer. We grow field cucumbers — long, deep green, and refreshingly crisp — best eaten fresh within a few days of harvest.
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 and melons (ethylene gas softens them faster).
- Use within 5–7 days.
- Cucumbers are sensitive to cold — if they get slimy, the fridge is too cold.
How to Prep It
Section titled “How to Prep It”Rinse well. No need to peel unless the skin is waxed or very tough — farm-fresh cucumbers have tender skin. Slice, dice, or ribbonize as needed. For a less watery salad, salt slices and let sit 10 minutes, then pat dry.
How to Cook It
Section titled “How to Cook It”- Raw sliced — serve with hummus, feta, or a sprinkle of salt and chili flakes.
- Quick pickles — slice thin and brine in vinegar, sugar, dill, and garlic for a few hours.
- Gazpacho — blend with tomato, pepper, onion, and olive oil for a chilled summer soup.
Quick Meal Idea
Section titled “Quick Meal Idea”Cucumber-tomato salad — slice cucumbers and tomatoes, toss with red onion, olive oil, red wine vinegar, salt, and fresh dill or mint.