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Did you know that a cucumber is actually a gourd?  It's true; they are

a trailing member - a vine that grows on the ground - of the gourd

family.  They originated in India, and spread to Asia, Europe, and

eventually North America by the mid-17th century.  They are a

good source of Vitamins A, C, and potassium as well as being very low in fat and calories.  A summer-time favorite, cucumbers are terrific in soups, salads, relishes and sandwiches, they can be served raw or pickled - one cool slice over each eye can even relieve puffiness. The possibilities are endless!

Cucumber Recipes in this Section:

Cucumber Curry

4 cucumbers, grated and drained
2 tablespoons butter
2 teaspoons curry powder
Sauté cucumbers for a few minutes in butter.   Sprinkle curry powder over cucumbers and mix.  Serve hot.

Asian Sweet Cucumbers

2-3 tablespoons soy sauce
4 tablespoons white vinegar
1 teaspoon sugar
4 sliced cucumbers
Mix first three ingredients.  Add to cucumbers and chill before serving.

Baked Herbed Cucumbers

Four cucumbers, peeled and cut into chunks
1 ½ tablespoons red wine vinegar
1 teaspoon salt
¼ teaspoon sugar
2 tablespoons melted butter
1 finely chopped green onion
1 cup heavy cream
¼ cup basil, chopped finely
Salt and freshly ground pepper
Combine cucumbers, vinegar, salt and sugar in a bowl.  Mix and let sit for at least a half hour.  Drain in a colander.
Put in a baking dish.  Add butter and onion and toss.  Bake in a 375 degree oven for 45 minutes.  Heat the cream in a small pan until very hot, stirring constantly until cream is reduced to half its original amount.  Turn off the heat.  Stir in basil and stir for another minute or so.  Pour this sauce over the cooked cucumbers and season with salt and pepper.
Have a Recipe to Share?

What's your favorite way to prepare our fresh produce? Do you have a no-fail recipe you'd like to share with our members? Please contact us, and we will be happy to pass it along on these pages or in our weekly newsletters!

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