My lemon cucumber plants did absolutely nothing this year. Actually, that's not entirely true. One plant did manage to produce a scrawny thimble-sized cucumber. And I carefully picked it, washed it, sprinkled it with a little kosher salt, and popped it in my mouth. At least I got a taste.
Lemon cucumbers are an heirloom variety that date bake to the late 1800's. They are round like lemons and range in color from pale to bright yellow. The paler the shade the more tender the skin, so no peeling is necessary. They also don't have much of the chemical that makes other cucumbers bitter, thus they're more delicate and sweet.
Unfortunately, they are difficult to find. Rarely do I see them in supermarkets, but you can find them briefly in farmer's markets. My grandfather used to grow them in abundance on his ranch in Sonoma, California. My brother and I would stuff ourselves silly with them. And we ate them skin and all as we always picked them young. The best way to eat them was to simply slice them and sprinkle with salt and pepper, or on top of fresh Sonoma French Bread with Grandpa's heirloom tomatoes.
Do I love them so much because they are so tender and delicious, or because of my memories with Grampa in his beautiful garden?
Yes.
Memories or not, I'm sure you too will fall in love with these gems.
Comments
I thought the lemon cucumbers would be a bust in my garden this year--but lo and behold they survived under a carpet of melon and winter squash plants, crowded up against a Stupice tomato in its cage. Hurray! I love these sliced in a pitcher of water. Last night we had them sliced into chunks with a lime vinaigrette and tossed with cherry tomatoes from Green Grape to Alan Chadwick to Sungold. Yummm!
Oh! You're so lucky! Your salad sounds diiiiviiine! And I also love cuke slices in water. It's like bringing the spa home :)
Enjoy your harvest!
Will do! Thanks! Looking for good recipes for all the butternut squashes hanging on the vine. Also, pinto and black beans.
Mmmm.... I still love lemon cukes. We had them a few times this summer as our co-op carries them when they are in season. Your photo made my mouth water. :)
The cucumber itself comes from the flower, so you should see the cucumber soon! It really depends on your climate as to how rapidly the cucumber will develop, but it shouldn't be too long. Enjoy! They are sooo delicious! I like mine simply sliced with a pinch of good salt (Murray River pink salt is wonderful), or quick pickled in red wine vinegar with fresh herbs, such as a sprig of thyme (just slice, toss in a bowl and cover with vinegar. Let sit for about 15 minutes in the fridge and they're done!)
Buon appetito!
