Look for: Rich green skin free of yellowing, bruises or dark spots. Pickling cucumbers are smaller with bumpy lighter green skin.
To use: Small cucumbers with thin skins need only be rinsed in water before using. Some people prefer to peel larger slicing cucumbers and remove the seeds. Split in half lengthwise and scoop out the seeds.
Best in: Salads, sliced on sandwiches, or pureed or chopped in cold summer soups, dips and sauces.
Look inside today’s section for recipes for easy pickles, cucumber salad and fried cucumbers from area chefs and farmers.