English cucumbers are so popular at our market booth, they're often the only type of cucumbers we offer. It's no wonder they are such a big hit, they have a pleasing crisp texture and superb flavor! The cukes are delicious all by themselves, and they also make a fine addition to salads, sandwiches and such.
We grow a beautiful dark green English Cucumber variety that is full-size. Plus, we also offer a Mini variety that's a great personal size for snacking, a salad, or packing in your lunchbox.
English cucumbers are typically considered to be "greenhouse varieties". However, we grow ours outdoors in the garden, and provide them fresh to our local customers. They don't always turn out to be perfectly straight when grown "in the wilds" of the garden, but we think the flavor is enhanced by fresh air, sunshine and our rich organic soil.
With crisp texture and a refreshing sweet taste, these cukes are a cool summer treat. They're "burpless" types with no bitter aftertaste. Thin skin and a seedless interior make the English Cucumbers a pleasure to munch.
We think you'll agree that these cucumbers are a real winner for crunch and flavor!
Cucumber blossom waiting
for a bee.
Cucumber "start" with blossom
still partially open.
Little cucumbers growing.
English Cucumber Salad
about 3 English Cucumbers
(or about 6 to 8 Mini English Cucumbers)
1/2 teaspoon ... Sea Salt
1/3 Cup ... White Wine Vinegar
1/4 Cup ... Olive Oil
to taste ... chopped fresh dill or parsley, plus black pepper
optional: 1 Tablespoon ... local Honey
Slice the cucumbers to your desired thickness with a knife or mandolin.
We prefer to leave the skins on.
You can salt the cucumbers and "sweat" them in the refrigerator for about 30 minutes to remove excess moisture. Drain in a colander and pat dry with a paper towel. Or, skip that step if you prefer a wetter salad.
Whisk the vinegar, oil, herbs and pepper in a bowl and then add the cucumbers and toss until fully coated.
Serve right away; or can be stored in the refrigerator for 2 to 3 days.