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Cool as a Cucumber
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Cucumbers are one of the most popular vegetables around—their availability and versatility make them an easy choice for even the most discerning produce shopper. The flavor profile of Florida cucumbers is delicate, bright and sweet—almost melon-like. Beneath the thin, tender skin, the flesh is juicy and cool. The expression “cool as a cucumber” is a cliché that is soundly rooted in fact. On a hot day, the temperature inside a cucumber can be up to 20 degrees cooler than the air outside.
Florida ranks second nationally in the production of cucumbers for the fresh market and third in the production of cucumbers for pickling and processing. Most of Florida’s cucumber farms can be found in the west-central and southern portions of the state, specifically in Manatee, Hillsborough, Hardee, Hendry, Collier, Miami- Dade and Palm Beach counties.
Cucumbers are 95 percent water, which makes them very low in calories. In fact, there are just eight calories in a half-cup serving. They are free of fat, cholesterol and sodium, plus a source of vitamins A, C and potassium. To get the maximum health benefits out of your cucumbers, don’t peel them (so long as they haven’t been waxed). The colorful skin is where you’ll find most of the nutrients. When shopping, look for firm, dark green cucumbers with no soft spots, bruises or yellowing. Avoid cucumbers that bulge in the middle, since they are likely to be bland and watery, with lots of big seeds. You should also avoid cucumbers with withered
tips. Instead, choose cucumbers with firm, rounded ends.
For best results, store your cucumbers unwashed and uncut in your refrigerator crisper. Waxed cucumbers will keep for up to a week. Unwaxed cucumbers should be wrapped tightly in plastic to prevent dehydration. Even when carefully wrapped, the shelf life of unwaxed cucumbers is short, only about two or three days. Unfortunately, freezing won’t help your cucumbers last longer—it will just make them mushy. Before eating or preparing cucumbers, scrub them thoroughly. The seeds are usually small, soft and inoffensive, but if you’d like to remove them, it’s easy to do. Simply cut your cucumber in half lengthwise and scrape out the seeds with the tip of a spoon.
Here are a few of my favorite recipes for cucumbers for you to try.
FRESH FLORIDA CUCUMBER PICKLES
4 large Florida cucumbers (peeled or not), thinly sliced
1 cup Florida bell pepper, sliced thin
1 cup red onion, sliced thin
1 teaspoon Kosher or sea salt
2 cups natural Florida sugar
1 cup cider vinegar
1 teaspoon celery seed
Combine sliced cucumber and salt in a bowl and let sit for up to one hour. After the cucumbers and salt mixture have had time to marinate, add the remaining ingredients and stir to completely combine. Divide equal amounts of mixture into mason jars or any other food storage container. Keep refrigerated. This recipe can be eaten alone as a snack, or add pickled cucumbers to sandwiches and salads.
FLORIDA CUCUMBER AND SESAME SALAD
1 large Florida cucumber (peeled or not), sliced thin
1 small red onion, sliced thin
2 limes, juiced
3 tablespoons Florida honey
½ cup rice wine vinegar (or cider vinegar)
1 tablespoon sesame oil
2 tablespoons sesame seeds (toasted, black or white)
Combine all ingredients in a mixing bowl, and mix well. Let everything marinate for at least 20 minutes. Make sure to mix again before serving. This recipe is a great side item that will compliment seafood.
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