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Updated: Mar 3, 2022

We look forward to cucumbers all year and they’re a big part of our summer diet on the farm. They’re hydrating and cooling and good so many ways.


Store cucumbers dry in the refrigerator for up to a week. If you find yourself with too many, make pickles!

Cooking Tips

Cucumbers are an easy snack, sliced and sprinkled with a touch of sugar and a little salt. But they’re also great made into a salad with smashed ginger and garlic, added to couscous or chilled soups, or made into a tzatziki dip. Cucumbers also make great pickles, green juice, and cocktails.


Green Goddess Crunch Sandwich Cucumber & Feta Salad Smashed Cucumber Salad with Garlic & Ginger Tzatziki (Cucumber Yogurt Dip) Fattoush (Lebanese Tomato, Cucumber, and Pita Salad) Samin’s Gazpacho Cherry Tomato & Cucumber Couscous Six Seasons Cucumber Salad Eggplant Tartine with Tomatoes, Olives, & Cucumbers Quick Pickled Cukes with Rice Vinegar Green Juice Cucumber Gin Cocktail Fermented Dill Pickles

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