Agriculture Reference
In-Depth Information
H 0 W T O S T O R E: Seal cucumbers tightly in a plastic bag and keep them in
the refrigerator. Use them quickly.
HOW T O PREPARE: The only cucumbers that need peeling are those with very
thick skins and those that have been waxed. All others can be sliced with the skin on.
Some cucumbers have large seed cavities in the center. To remove the seeds, simply carve
them out with the tip of a teaspoon.
ONE SIMPLE DISH : A salad of cucumbers and yogurt is so simple and perfect
that it is served all around the world. Slice cucumbers into a bowl and add just enough
yogurt to dress them lightly. Stir in salt and some fresh herbs - dill is a natural, but basil
is good, too. This salad is best prepared just before serving so the cucumbers don't release
too much moisture into the dressing, watering it down.
Cucumber Gazpacho
This is a variation on the familiar combination of cucumbers and yogurt (see page
143). Using stale bread as a thickener adds a silky texture, and the sorrel leaves un-
derscore the refreshingly tart flavor. The dark, thin-skinned cucumbers called Per-
sians are the best ones for this recipe. You can use other thin-skinned cucumbers,
but the color won't be as pretty. If you use regular slicing cucumbers, peel them
and remove the seeds.
6 SERVINGS
