Introducing the Lemon Cucumber

I’ve taken to growing this peculiar little vegetable in the garden every year after finding a packet of seeds in Target (Thank you Martha Stewart).  I thought, Wow, that’s different, let’s give it a shot.  Well they grew like weeds the first year, but our soil wasn’t quite ready to support them, so I got a few, but the vines died off.  We tilled in a little compost this year and they’ve all but taken over the garden.

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They’re somewhere between baseball and softball sized usually and, when ripe, have a yellow skin that ranges from a very pale yellow to nearly orange. All the information I can find online says that they’re less bitter than traditional cucumbers and have more seeds.  Today, one little cucumber was destined to be a part of my sandwich, paired with some bison bologna, lettuce, goat’s milk feta cheese, and some rustic wheat bread.  DELICIOUS!  This upcoming week, we’re going to review the Zucchini, all week.  If you’ve ever grown zucchini, you understand the agony of finding new things to do with zucchini after you’ve already steamed it, fried it, and grilled it.  I’m going to try and do all the recipes using only local ingredients to go along with my One Local Summer challenge.

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5 Comments

  1. Liz How

    Hi!
    I am looking for some suggestions on pickling & canning lemon cucumber. Did you try it this year? Do you have a recipe? Would you peel them or leave the skin on like pickling cucumbers?

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