**There are two different kinds of cucumbers we grow at the farm. One we call a slicing cucumber and the other we call a pickling cucumber. Both are great eaten raw and are largely interchangeable. However, if you plan on pickling any cucumbers, use the smaller ones!! They keep a crunch when processed.

Refreshing Cucumber Salsa: Yields about 6 cups
From Farm-Fresh and Fast by FairShare CSA Coalition

2 cucumbers, peeled, seeded, and finely diced
3 medium tomatoes, finely diced
1 medium red onion, finely diced
1-2 jalapenos, finely diced (optional)
1 garlic clove, minced
1 bunch cilantro, chopped
1/3 cup rice vinegar
2 tablespoons each chopped fresh oregano and parsley
1-2 tablespoons chopped fresh thyme
Salt and ground black pepper to taste

Directions
Mix all the ingredients in a large bowl. Let stand for about 15 minutes to allow the flavors to meld. Adjust the seasonings if necessary.

Cucumber Yogurt Salad: Serves 4

2 cucumbers, quartered lengthwise, then sliced
Plain yogurt, about 1 cup
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of salt and pepper

Directions
1) To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.


Mango Cucumber Wine Cooler: serves 6
From Bon Appetit, 2011

1 ½ tablespoons sugar (optional)
1750-ml bottle Sauvignon Blanc
1 cucumber, peeled, cut into 1/4" rounds
1 mango, pitted, peeled, finely diced
12 sprigs fresh mint, divided
1 cup ginger ale

Directions
1) Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved. Add wine, cucumber, and mango. Remove leaves from 6 sprigs of mint; stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours.
2) Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs. 


Cold Cucumbers and Cubanelle Soup with Cashews and Chives: serves 6
From Gourmet Magazine, 2009

3 large cucumbers (or 6 small ones)
1 Cubanelle pepper (Italian light green frying pepper), halved lengthwise and seeded
2 1/2 cups water
1/3 cup olive oil
1/2 cup unsalted roasted cashews
2 Tablespoons red wine vinegar
1 large garlic clove, chopped

Directions
1) Puree cucmbers and half of the cubanelle pepper (finelly chop the other half to add at the end) with water, oil, cashews, vinegar, garlic, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender or processor until smooth.
2) Transfer to a bowl and chill until cold, about 2 hours.
3) Whisk before serving and season with salt and pepper.
**Soup is best on the day it is made**


Cucumber Tomato and Feta Salad: serves 8
From Bon Appetit Test Kitchen

6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped 
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
17-ounce package feta, crumbled, divided
½ cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
Kosher salt and freshly ground black pepper

Directions
1) Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. 
2) Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper.
3) Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.



Refrigerator Dill Pickles

Whole cloves of garlic
Dill
1 quart water
1/2 Cup white vinegar
1/4 Cup canning salt
Pickling cucumbers, quartered

Directions
1) Place peeled garlic cloves and dill in the bottom of quart or pint containers 
2) Place quartered cucumbers in jar...pack tightly
3) Heat water, vinegar and salt until salt dissolves. 
4) Pour brine into jars until full and screw on tops of the jars.
5) Set at room temperature for 2 days, then refrigerate. Pickles keep up to 6 months in refrigerator.


Watermelon and Cucumber Mint Tsatsiki Salad: serves 6
from Gourmet Magazine, 2009

1 small garlic clove
2 medium cucumbers
1 1/2 cups plain greek style yogurt
2/3 cup chopped mint, divided
1 (3-lb) piece watermelon, rind removed and fruit cut into 1 inch chunks (6 cups)
2 Tablespoons fresh lime juice
Flaky sea salt 

Directions
1) Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
2) Peel 1 cucumber, halve lengthwise and seed. Coarsely grate into bowl with garlic paste.
3) Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make the tsatsiki.
4) Peel remaining cucumbers and halve lengthwise. Cut crosswise into 1/3 inch thick slices.
5) Toss sliced cucumber with watermelon, remaining 1/3 cup mint and lime juice in a bowl.
6) Serve fruit with tsatsiki. Sprinkle with sea salt to taste.

Asian Cucumber Salad: Serves 4 as a small side dish
from Savory Sweet Life

1/3 cup rice vinegar
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large cucumber, thinly sliced (peeled if you wish)
1 carrot, cut into matchsticks (food processors can do this with the right blade)
1/4 cup onion, thinly sliced
3 tablespoons cilantro, chopped

Directions
1) Combine the vinegar, sugar, and salt and heat, stirring until sugar is completely dissolved.
2) In a small bowl, toss the cucumber, carrot, onion, and cilantro with vinegar dressing.
3) Chill in refrigerator for 30 minutes before serving.

Cucumber-Mint Tea Sandwiches: Makes 16 tea sandwiches
from Savory Sweet Life

5 tablespoons unsalted butter, at room temperature
5 tablespoons cream cheese, at room temperature
1/4 cup mint, finely chopped
8 slices bread
One cucumber, thinly sliced (peeled if you wish)
salt

Directions
1) In a bowl, combine the butter, cream cheese, and mint until thoroughly blended. Spread on each slice of bread.
2) Evenly distribut cucumber slices over 4 slices of bread. 
3) Lightly season with salt, and top the sandwiches with the remaining slices (buttered side down).
4)***If you want, cut off crusts and quarter the sanwiches to give you 16 "tea sandwiches" 
Pickling Cucumbers
Slicing Cucumbers
Cucumbers