Mariquita Farm


Striped Armenian Cucumber:
you can eat the skin like a Japanese
or English cucumber.

lemon cucumbers

Lemon Cucumbers

pickling cucumbers

pickling cucumbers

pickling cucumbers Recipes A-Z from our farm

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Bulk Deliveries to many Bay Area locations

How to Store Cucumbers: in a plastic bag in your fridge for up to 5 days. (2-3 is best.)

Tzatziki Cucumbers from the Madison Area CSA Coalition

I like to make this to go into pita sandwiches or to dress a simple tomato salad... -julia

1 medium cucumber, chopped
2 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. lemon juice
8 oz. yogurt
1 Tbs. chopped fresh mint

Combine all ingredients, chill and serve. Makes 2-3 servings.

Julia's Refrigerator Cucumbers

Several cucumbers
Several Onions
bay leaf
Rice Vinegar, alone or mixed with white vinegar

Slice the cucumbers and onions. Layer in a large glass bowl or jar with the dill, sliced garlic, a few peppercorns, and a couple of bay leaves. Mix the vinegar(s) & salt (about 1/2 teaspoon per cup of vinegar) and then pour over cucumbers. They can be eaten within the hour or in several days. Keep in refrigerator. (Disclaimer: I make this recipe a little different each time: experiment with a salt/vinegar ratio and spices and flavorings that work for you.)

In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 long or two short Armenian cucumbers or 3-4 lemon cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped

Thinly slice cucumbers. Toss the cucumbers with a few pinches salt, pepper to taste, and enough oil to coat lightly. Add a few drops vinegar and the herb of your choice. Serves 4.

Israeli Salad

It's a great way to use up little bits of vegetables and herbs.

I put in mine, carrots, cukes, tomatoes, radishes, green onions. Any vegetable that does not need to be cooked. I don't like raw squash but you could add that. The trick is to cut in small uniform pieces. Toss with 2 T good olive oil, fresh lemon, salt, pepper, cut up parsley. I make this salad towards the end of the CSA week It is the summer version of soup to use up vegetables. Very simple and easy. This is a very popular salad eaten all over Israel, and at every meal, even breakfast! -Lisa Rosenblum

Our favorite way to use the Armenian cukes is to slice them as a bed and put poached salmon or poached chicken on top with the following sauce poured over: garlic, ginger and jalapeno mashed together, mixed with lime juice and a teaspoon of sugar. Garnish with cilantro. (This recipe from Pat Lerman)


12 ounces
6 cups
1 1/2 cups
1 cup
1/3 cup
1/4 cup
5 teaspoons
small tomatoes, cored, halved, thinly sliced
spinach leaves, stems trimmed
thinly sliced cucumber
crumbled feta cheese (about 4 ounces)
coarsely chopped pitted black brine-cured olives (such as Kalamata)
large fresh basil leaves, thinly sliced
olive oil
fresh lemon juice
large garlic clove, minced
5- to 6-inch-diameter pita bread rounds, toasted Place tomato slices in strainer; drain 15 minutes.

Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

Bon Appetit May 1995

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