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Vegetables and Fruit...The Invite Us Along! Campaign |
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Did you know?
Cucumbers are available year round, but they are at their best from July to October! Locally grown cucumbers are picked at a riper stage than those shipped from far away. Ontario cucumbers that are grown to be sold in Ontario are left in the field longer, so their flavour and texture remain at their best.
Cucumbers belong to the squash family of vegetables and were first grown in Asia. There are many varieties of cucumbers but they are classified into two main categories: slicing and pickling. Slicing cucumbers can be cut into slices and enjoyed in salads, sandwiches and as snacks. Pickling varieties are smaller and have bumpy, light green skins and are usually made into pickles. Cucumbers have a very high water content. As a result, they are not only crisp and moist but also very cool (have you ever heard someone being referred to as being "as cool as a cucumber"?).
Buying
- Look for cucumbers that are a rich green colour, and are firm and rounded at the ends. Avoid cucumbers that bulge in the centre.
- Cucumbers should always be kept cool; otherwise they will turn soggy and mushy. Over-chilling can also damage the quality of cucumbers. Store cucumbers in the refrigerator crisper but make sure to check them for signs of decay. Cucumbers will keep in the fridge for about a week.
Preparing
- If the cucumber is not waxed you can leave the skin on and simply wash before use. Waxed cucumbers should be peeled before eating.
- For cucumbers that have seeds, you can either eat the seeds, or remove them by cutting the cucumber in half and scoop out the seeds with the tip of a teaspoon.
Serving
- Cut slices or chunks of cucumber and toss into salads.
- Pile cucumbers onto sandwiches, in pitas and in wraps.
- Dip cucumber slices into a low fat yogourt dip for a yummy snack.
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