First one picked. Cucumber season has begun in the greenhouse. It will soon be non-stop picking of 2-4 cukes everyday… even then, you’ll move some vines away from the corner and discover 3 gigantic yellow ones…. last year the total harvest was 56 lbs.
Cucumbers alter the way we use generic words. Yellow cucumbers that you would call “bad” are actually the ripe ones – becoming yellow is its goal. We pick and eat unripe cucumbers, and have to pick them at the right period in the non-ripe green state, not too unripe and not overly unripe.
One of the best ways to use up lots of them is cold cucumber soup. Peeled & de-seeded cucumbers, greek yogurt, olive oil, dill, basil, garlic, balsamic vinegar, spices, pureed with a little water added until it’s thin enough to your liking. So damn good and easy, I drink it by the mugful all summer.
