Background Information:
We grow several varieties of cucumbers all of which have a similar usage, usually raw in some type of salad.

Basic Cooking Strategies:
We don’t wash the cucumbers at the farm to keep them in better condition for storage and handling, so wash before use. There is no wax added to the skin, so there is no need peel (unless desired) or do anything more than rinse off any dirt. It is personal preference to remove the seeds or skin, but neither is required.
For the simplest dish, slice and season with salt, vinegar, add olive oil and fresh herbs if desired. To dress things up toss sliced cucumbers with a simple vinaigrette of minced onion or garlic, Dijon mustard, olive oil and vinegar, and eat right away.
For a surprisingly refreshing drink, add slices to water and refrigerate for at least 30 minutes.

Storage Information:
Use cucumbers, within a week if possible. To preserve, pickle in a brine of vinegar and water, to use on hamburgers or sandwiches.


Cucumber Watermelon Salad

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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