Cucumber
Culinary Use, Storage, & Benefits
Vegetable Profile: Cucumber (Cucumis sativus)
Description
The cucumber is actually one of the oldest known cultivated vegetables. Through carbon-dating, scientists have been able to trace cultivated cucumber seeds back to 7750 BC where they were excavated near the present-day Burma-Thailand boarder. A member of the squash family, these juicy, crunchy veggies form from a spikey, trailing vine that we trellis in our hoop houses to prevent the fruits from making contact with the ground. That allows them to grow "unencumbered" by insects and obstacles.
Nutrition
Cucumber may be an under-celebrated victim of reductionist western nutritional science. According to the USDA's Daily Allowance of key nutrients, cucumber has little to offer besides the fact that's low calorie. However, if we take a deeper look, we get a bigger picture. Cucumbers contain digestive enzymes that help with assimilating protein. They are a significant source of silicon, which is integral for calcium absorption, and which is scarce in the modern American diet. It also has been shown to help balance cholesterol levels and strengthen nerve and heart tissue. Because cucumbers are nourishing to the bladder, spleen, large intestine, lungs, and kidneys, it helps your organs do what they do best: purify and circulate the blood, assimilate nutrients from food, eliminate wastes, and fend off parasites and infections. Because it's 90% water, the temperature of the cucumber actually remains several degrees cooler than the outside air. Therefore, it has cooling properties both internally and externally when used for skin irritations or red, itchy eyes (think of the classic facial mask with cucumber slices on the eyelids).
Storage
Many store-bought cucumbers are sold waxed to prevent moisture loss and extend shelf life. Because ours are harvested fresh and distributed locally, none of our cucumbers need to be peeled! You might even get some with the little spikes still on them – that helps protect them from predation, but fortunately for us, all we need is a hand or a dish towel to rub off the spikes. We recommend storing cucumbers in the fridge and using within a week. If you cut into it and save some for later, it's best to store it in a water-tight container to prevent leakage or drying out.
Use
Raw: Simply slice and enjoy in salads, dipped in hummus or other sauce, juiced, or marinated in a vinegar/oil/soy sauce mixture.
Cooked: Cucumbers are actually quite good cubed and stir-fried in Thai-inspired dishes. Think: Pad Thai.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
