Our Varieties

All of the cucumbers we plant will fall under the categories “Slicing” or “Pickling.”

Slicing cucumbers are optimized for eating fresh - they are juicier, softer, and have a thinner skin. They tend to be longer and less prickly - like the English cucumbers you may buy at the grocery store.

Pickling cucumbers are bred to be pickled. They are slightly drier, more compact, and have thicker skins. Pickling cukes are typically shorter and harder than slicing cukes. They may have more spines.

You can use either type for whatever you’d like - pickling slicing cukes may just result in softer pickles while eating pickling cukes may be a little tougher and less flavorful.

Harvest:

• The size of a mature cucumber will vary depending on the variety. Pickling cukes should be picked between 4 and 6 inches long and 1-2 inches across, while most slicing cukes can be harvested up to 8 inches long and 2-4 inches across. Some Asian varieties like the heavily ridged Suyo Long may get past 12 inches but will stay relatively skinny.

• Harvest by firmly grasping the fruit with one hand and the vine with the other, twist and pull the fruit. Alternatively, cut the stem of the fruit with a knife, heavy duty scissors, or shears.

• You may want to wear gloves; some cucumbers and cucumber vines have spines that can cause minor irritation. Spines easily brush off of harvested fruit for easier handling.

• Harvesting often encourages faster fruit production!

End of the harvest:

Cucumber plants will produce fruit all Summer. They will begin to slow in production and become more susceptible to disease later in the season. Leaves and vines will turn yellow then brown. Cucumbers will not withstand frost, but we usually remove the plants well before then.

Storage and handling:

• Brush of any soil or spines, but do not wash the cucumber until you are ready to use it.

• Store cucumbers in an open plastic bag or Tupperware with a cloth or paper towel to soak up excess moisture and humidity. Cucumbers like to stay dry!

• Cucumbers can store in the fridge for about a week.

Recipe ideas:

• There are SO many ways to enjoy cool, crispy, refreshing cucumbers.

• Cucumber water is the most refreshing Summertime beverage. Try adding a squeeze of lemon or a sprig of mint. (Or consider making a cucumber cocktail!)

• Tzatziki is the perfect mix of tangy, salty, creamy, and refreshing and is a welcome topping to just about anything - sandwiches, burgers, chicken, fish, felafel, toast.

• Need more refreshing Summertime snacks? How about cucumber gazpacho or slushies?

• Of course, there are endless varieties of cucumber salad. Like this cucumber cantaloupe salad, this classic vinegary cuke salad, or this simple mediterranean inspired cucumber salad.

• And let’s not forget about pickles - try a vinegar dill pickle, bread and butter pickles, lacto-fermented pickles, or, if you’re short on time, quick pickles!