Cool as a Cucumber Recipes for Summer
Marketmores, English Cukes Make Great Tzatziki, Pickle your Kirbys
Jul 21, 2008
Cucumbers and Watermelon - Refreshing Summertime Options.
Along with their high water content, cucumbers contain a fair amount of potassium which is important for mineral balance and regulation when your body is losing fluids. The phrase “cool as a cucumber” is easy to understand as the internal temperature of a cucumber can be up to 20 degrees cooler than the air temperature.
Cucumbers are high in fiber with moderate amounts of Vitamins A and C, as well as folic acid, phosphorous, and magnesium.
Types of cucumbers:
There are dozens of varieties but the most commonly available cucumbers include:
- Kirby - short pale cucumbers for pickling or munching.
- Lemon cucumbers - round and pale yellow, these are great for salads.
- Marketmores - the standard grocery store variety. Bitter skin and seeds.
- English- Longer with tender skin and small seeds. Great for caterers due to size and shape, but lightest in flavor. Nothing like the Asian varieties.
- Japanese, Chinese - Thin, either straight (Japanese) or curled (Chinese). Best cucumbers for eating, for soups, salads. Barely noticeable seeds, no bitterness with tender skin.
- Persian, Armenian - Most similar to Japanese or Chinese varieties. Also great for eating, tender skinned and low bitterness.
Tzatziki
Similar to Indian Raita, Tzatziki is a Greek cucumber salad.
Mixed with nonfat Greek style yogurt, this makes an excellent dip for pita chips or veggies, as well as a fine accompaniment for grilled meats. This homemade version is lower in fat, higher in flavor and fresher than any tzatziki you can get a the supermarket or shawarma counter.
- Mash two-three cloves of fresh garlic on the cutting board with the side of your knife and some kosher salt.
- Mix with 1.5 C nonfat Greek style yogurt. Chop finely or buzz in processor about two good sized cucumbers. Depending on the type you use, you may or may not need to peel them at all or completely. For this recipe: use any cucumber but pickling or Kirby cukes.
- Line a colander with cheesecloth and place over a bowl to catch the juice. Strain the minced cucumber and reserve the juice.
- Mince fresh dill and fresh mint - about 4 tsp each or to taste. Mix herbs, cucumbers, with yogurt-garlic. Add 1-2 tsp of Bragg’s cider vinegar and equal EVOO. Let chill for a couple of hours, if you can wait. Dig in with pita bread, pita chips or veggies.
An added bonus: save the cucumber water and you’ll have a lovely addition for a nice summer cocktail. Try my Cucumber Lemongrass Martini.
Now to find out how another cucurbit, a watermelon, saves a child's life, read here.
