 This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium. Storage Information: Cucumbers can be kept for a week or so stored in the vegetable crisper in your refrigerator. Fun Food Facts Cucumbers are usually eaten raw in salads or cool dishes or as a pickle. It?s especially desirable to use only organic cucumbers, because they are un-waxed, while the commercial ones have a coating of wax. This allows you to safely eat the skin. (An Endless Harvest: Betty Levine) Simple from Scratch: Cucumber Salad Use a mandolin to thinly slice cucumber. Mix with rice vinegar to taste. Add salt and pepper. More Recipes: Dressed Cucumber: Cucumber Lime juice Tabasco sauce Cut the cucumber and dress it with lime juice and a sprinkling of Tabasco sauce. --Marinate or dress with 1 tbsp sugar, 2 tsp vinegar, 1 ½ tbps soy sauce --Marinate or dress with oil-vinegar dressing Cucumbers have a great deal of water, so the flavor of the cucumbers and the dressing will be somewhat more concentrated if the cucumbers are salted. Sprinkle salt on the cucumbers, weigh them and let stand for ½ hour or longer. Taste the cucumbers and if they are too salty, rinse them off before adding the dressing. (Tassajara Cooking: Norval Delwyn Carlson) |
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