Cukes refreshing alone or in recipes
Since cucumbers are mostly made of water, they are refreshing served cold in salads or on sandwiches.
It also means they don’t contain a whole lot of nutrition. There are about 3 to 5 milligrams of vitamin C in a 3-ounce serving, according to the University of California at Berkeley’s “The Wellness Encyclopedia of Food and Nutrition.”
Here are a few recipes for enjoying summer cukes.
The first two recipes, for Cucumber Salad and Deep Fried Cucumbers, come from Humble Earth Farmers’ Market coordinator Anna Ethington.
The recipe for simple Pickles is from Chef Peter Tobin at the Inland Northwest Culinary Academy. Store them in the refrigerator.
Cucumber Salad
From Anna Ethington, coordinator of the Humble Earth Farmers’ Market
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
Dash ground cayenne pepper
Dash dried parsley flakes
1/8 teaspoon black pepper
Dash dried basil leaves
3 large cucumbers, peeled, thinly sliced
Combine all ingredients except cucumbers; heat until sugar dissolves. Pour warm mixture over cucumbers. Store covered in refrigerator.
Yield: 6-8 servings
Approximate nutrition per serving (based on 8): 85 calories, less than 1 gram fat (no saturated fat, 2 percent fat calories), 1 gram protein, 21 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 292 milligrams sodium.
Deep Fried Cucumbers
From Anna Ethington, coordinator of the Humble Earth Farmers’ Market
4 cucumbers, peeled and thinly sliced
Salt and pepper
2 eggs, well-beaten
1 cup fine dry bread crumbs
1/4 cup bacon drippings
Season cucumbers with salt and pepper. Dip slices first in egg and then in bread crumbs. Fry in hot bacon drippings. Brown on both sides; drain and serve hot.
Yield: 6-8 servings
Approximate nutrition per serving (based on 8): 151 calories, 9 grams fat (4 grams saturated, 54 percent fat calories, 4 grams protein, 13.5 grams carbohydrate, 60 milligrams cholesterol, 1 gram dietary fiber, 246 milligrams sodium.
Pickles
From Chef Peter Tobin, Inland Northwest Culinary Academy
1 large cucumber, cut into 1/4-inch slices (about 2 cups)
1 medium onion, sliced thin
1 clove garlic, minced
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1/2 cup white vinegar
Mix all ingredients together in a 2-quart saucepan. Simmer 7-8 minutes, stirring occasionally. Cucumber should be crisp and translucent.
Ladle into hot glass jars (the jars should be put into hot water to prevent cracking while filling). Cool, then cover and refrigerate.
Yield: 6-8 servings
Approximate nutrition per 2-ounce serving: 33 calories, less than 1 gram fat (no saturated fat, 3 percent fat calories), .5 grams protein, 8 grams carbohydrate, no cholesterol, .6 grams dietary fiber, 259 milligrams sodium.