Cucumbers | Hmong American Farmers Association

Cucumis sativus

The Cucurbits are a large, sprawling family that includes pumpkins, squashes, melons, gourds, and yes, cucumbers. The cucumber is beloved the world over for its cool, crisp, thirst-quenching flesh and clean flavor when raw and for its capacity to absorb salt, vinegar, water, and spices as a delectable pickle. Cucumbers come in two major varieties: pickling and slicing. Pickling types include the tiny gherkin and the French cornichon, as well as the American dill; all have skins with warts or spines.

Slicing varieties are bigger, ranging about 8 to 15 inches in length, and have smooth, dark-green skins. Older American varieties of slicing cucumbers used to have rather tough, thick skins full of spines; most modern varieties today lack the spines and are considered more digestible (or “burpless”) than their cousins of yesteryear.

It is well worth venturing from the typical bland, thick-skinned American slicers (which were bred for optimal shipping) and trying their Armenian, Middle Eastern, Oriental, and European greenhouse counterparts, which practically explode with flavor and crunch in comparison. These cukes are often narrower, feature thinner ribbed skins, and have flesh that is far less watery and more strongly perfumed. Try these personality-filled guys and you may never want to eat another blah American cucumber again.

History

Cucumbers are believed to be native to India, although seeds have been found near Thailand that carbon-date to nearly 10,000 years ago. Cucumbers were brought from Asia to Europe, where the Romans became particularly fond of them, even soaking the seeds in honeyed wine in the hope of sweetening the resulting fruit. The Spaniards brought cucumbers to America, where they were received so enthusiastically by some of the indigenous peoples that the Pueblo Indians were falsely reported as using it as a native food.

Nutrition

Cucumbers are lower in nutrients than many vegetables, but they do contain some vitamin C, dietary fiber, potassium, and magnesium. Cucumbers also contain significant amounts of silica, water, and caffeic acid, all of which benefit the skin—one reason why cucumber slices are often recommended for treating swollen eyes and topical burns. A ½-cup serving contains only 8 calories.

Season

Commercially, cucumbers are widely grown and in season year-round. The tastiest specimens at farmers markets and CSAs typically appear from early summer to early fall.

Selection

Cucumbers should be uniformly firm with no soft spots or shriveled ends. Yellowing cucumbers (except lemon cucumbers) may be too old, and large cukes may not have the best flavor. Winter is also a problematic time for commercially grown cukes—watch out for soft specimens that may have been slightly frozen and will deteriorate quickly into mush.

Storage

Supermarket cucumbers are usually coated with a food-grade wax that allows them to be stored for about 1 week in the refrigerator vegetable crisper. Unwaxed cucumbers should be used within a few days.

Trimming and Cleaning

Whether to peel a cucumber depends on your personal preference and whether it is waxed or not. Supermarket cucumbers usually have a thin, edible wax coating, but if you don’t enjoy ingesting unknown substances, you should peel them first. An advantage to obtaining unwaxed or organic cucumbers is that no peeling is necessary, so you also get the benefit of the nutrient-rich skin (in any case, be sure to wash them well before consuming). You may want to peel unwaxed cucumbers anyway if the skin is tough or bitter, or if the skin’s presence would detract from its texture (such as in thinly sliced cucumbers for tea sandwiches).

Steaming and Boiling

Sliced cucumbers can be steamed for 5 to 8 minutes, or until just tender. Boiling cucumbers makes them soggy and is not recommended.

Stir-Frying and Sautéing

Although we tend to think of cucumbers as exclusively a vegetable to be eaten raw or pickled, cucumbers do respond well to a light, quick sauté in butter or olive oil for a few minutes, and flavored with fresh herbs.

Microwaving

Cut cucumbers into slices or chunks and microwave on high power for 7 to 9 minutes, depending on the thickness of the pieces.

Blanching and Freezing

Because of their high water content, cucumbers should not be frozen, or they will turn mushy.

Equivalents, Measures, and Servings

1 medium cucumber = 1 cup chopped
2 medium cucumbers = 1 pound = 4 cups cubed = 3 cups sliced = 2 cups shredded
pound peeled, seeded, sliced, salted, drained, pressed cucumber = about 1⅓ cups

Complementary Herbs, Seasonings, and Foods

Apples, butter, buttermilk, cayenne pepper, chervil, chile, chives, cilantro, cream, cream cheese, cumin, curry powder, dill, fromage blanc, garlic salt, hummus, lemons, lima beans, lime juice, lovage, melon, mint, Old Bay seasoning, paprika, parsley, pears, peas, pepper, quinoa, rice, salmon, salt, smoked fish, sour cream, sugar, tarragon, watermelon, yogurt.

Serving Suggestions

Cooked cucumbers go well with white-fleshed fish or diced pork; cut them into strips or cubes and sauté in butter until tender.
For an unusual alternative to zucchini, try thin-slicing cucumbers and deep-frying them.
Make little sandwiches by cutting cucumbers into ¼-inch-thick slices and pressing deviled ham or chicken spread between them.
Add bits of diced cucumber, tomato, and onion to a chilled gazpacho soup just before serving.
Make fun cucumber boats by splitting a large cucumber lengthwise, then filling it with cheese, onions, or meat, and broiling until lightly browned.
Place a few slices of cucumber in a glass of ice water for a refreshing drink.
The traditional English cucumber tea sandwich is made with peeled, thinly sliced cucumber on white bread spread with the finest sweet butter you can afford, and with the crusts cut off.
Puree cucumber in a blender, then press the water out for drinking or adding to a summer spritzer or cocktail; it adds a refreshing flavor to chilled beverages.
Liven up the usual carrots and celery on the relish tray by adding cucumber sticks.
Combine diced cucumbers, sugar snap peas, and mint with Italian dressing or sour cream for a refreshing summer salad.
Cucumbers and ginger are an irresistible, zingy combination that is refreshing on a sweltering day.
Make a delicious cold, creamy cucumber soup with herbs. Julia Child has a fantastic recipe in her classic French Chef Cookbook.
Cucumber—cooked or raw—pairs well with delicate seafood like scallops, octopus, lobster, and crab.
Cucumber and fruit are unsung couples in the kitchen. Try apples, pears, watermelon, and cantaloupe.

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Dib Kaus – Hmong Cucumber Drink

This traditional Hmong drink is perfect for the hot summer.
Prep Time: 5-30 minutes

1 Cucumber
2-3 TB of sugar
¼ cup of water

Make sure the cucumber is washed – cut in half- lengthwise
Take a spoon and scope out the seeds. Seeds can be composted.
Take the spoon and scrape the inside of the cucumber and put the flesh into a bowl. You do this until you feel that you are getting near the skin of the cucumber and/or there is little flesh left. When you reach this point, you can stop and compost the peel.
You can add the sugar to the bowl of cucumber flesh. Feel free to adjust the amount of sugar according to your taste.
Once you feel that the drink is sweet enough, add water and ice cubes. Feel free to adjust the amount of water and ice cubes to your liking.

— ispyfood.wordpress.com

Cucumber Salad

Prep Time: 15 minutes

1 garlic clove
1 Thai chili pepper (or to your desire)
½ teaspoon of salt
1 tablespoon of shrimp paste
2 large cucumbers, peeled and shredded
6 cherry or grape tomatoes, halves
½ of lime
½ tablespoon of sugar
1 tablespoon of padek (Lao fish sauce)

Pound the garlic, chili pepper, shrimp paste and salt in a mortar with a pestle into a chunky paste or until you can smell the garlic
Add a small handful of shredded cucumber, along with the tomatoes and lightly mash the paste.
Add the rest of the cucumber and continue to lightly mash with the help of a spoon to get the bottom juices to the top.
Juice the lime, add the sugar and continue to lightly mash to get the bottom juices mixed completely with the cucumber.
Add padek to the cucumber mixture and taste.
Serve on top of rice or rice noodles with your favorite meat.

— thelaotiancommotion.com

Barely Pickled Cucumbers

Makes about 3 cups

Author Note: Kids love these crisp, salty, slightly acid, and yet sweet cucumber slices, which make excellent refreshers on hot summer days. You can make this recipe with whatever ingredient proportions best tickle your taste buds.

Several large cucumbers
3 parts water
1 part white wine vinegar or apple cider vinegar
Sea salt, to taste
Sugar, to taste
Freshly ground black pepper
Generous amount of fresh dill, slightly crushed

Fill a large container that has a cover about half full of water. Add the vinegar, salt, sugar, pepper, and dill in the proportions desired (taste a few times to check acidity, sweetness, and saltiness).
Wash and dry the cucumbers (peeling is optional). Slice the cucumbers as thinly as possible and add to the brine.
Cover and refrigerate. Chill for at least 1 hour before serving. These cucumbers taste better on the second day, and will keep for 3 to 5 days. As you use up the slices, you can add fresh cucumber to the brine.

Variation: For spicier cucumbers, add 2 or 3 slices of jalapeño pepper.

— Mi Ae Lipe

Agua de Pepino (Cucumber Limeade)

Makes 2 large glasses

Source Note: This is a very refreshing drink. You can add a section of ripe pineapple as an alternative to using so much sugar.

4 cucumbers, cut into chunks
2 apples, cored
3 to 4 mint sprigs
Juice of 2 to 3 limes
Sugar (about 3 tablespoons is enough unless you like it sweeter)
Ice
Mint sprigs, for garnish
Cucumber slices, for garnish

Put the cucumber, apples, and mint through a juicer. Add the remaining
ingredients, and blend well. Pour over ice and garnish with
mint sprigs and cucumber slices.

— Chef Gary Masterson, Fire and Ice Café, Midleton, County Cork, Ireland

Seedless Cucumbers, Yogurt, Mint, and Garlic Salad

Serves 4 to 6

2 European cucumbers or 3 medium regular Persian cucumbers
1 clove garlic mashed with ½ teaspoon salt, minced
1 pint nonfat plain yogurt
2 to 3 tablespoons fresh chopped mint, or 1 tablespoon dried mint

Peel and slice or dice the cucumbers. Mash the garlic with salt and add to the yogurt. Add the cucumbers and mint to the yogurt, and gently stir until the cucumbers are well-dispersed throughout the salad.

— From Produce for Better Health; Fruits & Veggies—More Matters; Centers for Disease Control and Prevention

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe