Cute Little Lemon Cucumber – cucumis sativus!

Lemon Cumcumbers are an heirloom cucumber variety dating back to 1894! They range in size and color from lime size to lemon and vary from pale to bright yellow. When they are pale yellow they can be eaten like an apple. As they mature and become a brighter shade of yellow, the skin becomes harder and one must peel it off. I have been growing these in my garden for the last four years and I’m always delighted to share my harvest of these little cuties with friends that have never tried them before! Just the other day as I was harvesting for the CSA shares I wondered, “Why can’t you find these in the grocery store, they are so fun and tasty?” . . . low and behold later that evening I was shopping at New Seasons and there was a pile of lemon cucumbers before my very eyes! I love New Seasons for that – throwing the old curve ball at you in the produce department, always coming up with some crazy fruit or vegetable that you can’t find except at a farmers market, at $2.99/lb, with a garden full of plants ready to burst, I passed with a smile knowing others are enjoying this tasty little treat!

Photo courtesy of the Cook’s Thesaurus. They are a great source of vitamins A and E. Try your Lemon Cucumbers in any dish that you would prepare with a regular cucumber. Keep it simple and fresh, like this little guy! Slice it, a tomato and some fresh mozzarella, stack it in your favorite baugette and add a couple sprigs of fresh basil. I also like to use these beauties in fresh salads, you can find my inventively named salad in the recipe section: Lemon Cucumber Salad

Lemon Cucumber Salad

Lemon Cucumber, Red Onion, Tomato (red & yellow), Fresh Corn on the Cob, Orzo Pasta, Fresh Salad Greens, Rice Vinegar and Balsamic Dressing

1. Marinade slices of red onion in a bowl of rice vinegar as you prepare the other ingredients.
2. Slice the lemon cucumber and tomatoes.
3. Grill or boil fresh corn on the cob, cut from cob once fully cooked.
4. Boil orzo pasta.
5. Wash fresh salad greens.
6. Make Balsamic Vinaigrette (2 cloves garlic – minced, 3 T Olive Oil, 4 T Red Wine Vinegar, 2 T Rice Vinegar, 3 T Balsamic Vinegar, 1/4 t yellow mustard, 1 t fresh ground pepper, 2 fresh basil leaves and some thyme sprigs – minced, top it and shake it up!)
7. Drain red onions and toss with, cucumber, tomatoes, corn, and orzo. Place fresh greens on a plate, top with cucumber mixture and fresh Balsamic Vinaigrette.
8. Enjoy!

*Substitute the orzo with chicken or tofu for a fresh, protein packed summer salad.