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Cukes  This thread currently has 494 views. Print Print Thread
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gulfcoastguy
Tuesday, June 11, 2013, 7:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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I currently have a surplus of these producing. http://www.rareseeds.com/dragons-egg-cucumber/

I've just been eating them fresh but any suggestions that aren't chockfull of B avoids are welcome.

In a week or so it will be tatume that I have coming out my ears.
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san j
Tuesday, June 11, 2013, 8:38pm Report to Moderator Report to Moderator

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How big is your store? It seems you need recipes for major-volume use of regular cucumbers?
What have you tried/ made?
I'm assuming you've got your pickling gear all lined up...


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Lloyd
Tuesday, June 11, 2013, 8:45pm Report to Moderator Report to Moderator

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How about soup?  
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Ligia
Tuesday, June 11, 2013, 9:45pm Report to Moderator Report to Moderator

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I just heard about chilled cucumber soup.

You can also do stir fry.  Treat it like zucchini in the stir fry.
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san j
Wednesday, June 12, 2013, 12:35am Report to Moderator Report to Moderator

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Having read your link, gcg, I confess I haven't used this variety.
But I know and trust your judgment with these once you see how they actually are.

Here at Recipe-Base, there are a number of beverage recipes calling for cukes, and these might be just right for Dragon Egg cukes, as they are reputed to be particularly sweet.

Cool summer soup a couple of times? Salads of all kinds, of course. Fresh salsas (she said,  ), and then -

"Robin! To the Bat-Pickler!" for Pickling Day/Week.
Gcg: I just love pickles on my burgers, and there are, as you know, some wonderful and spicy recipes out there - cucumber-onion pickles in some spicy brine --- I'm so there, man.
Finely diced with other goodies, and voilà: A Relish Bar for your condiment needs all year.

I'll keep you in mind for these, but first see how the crop actually tastes when fresh and ripe, and use what you can fresh.


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gulfcoastguy
Wednesday, June 12, 2013, 1:15am Report to Moderator Report to Moderator

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Kyosha Nim
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Oh I've allready eaten 3 or 4. They are not the type of cucumber that would make firm crisp pickles. I've made kosher dills before and you need the pickling type of cucumbers which aren't very good for fresh eating. Now dressing them in oil and apple cider vinegar is a possibility. Or making raita out of them. Cucumber soup sounds good. I'll have to look to find a cucumber salsa but fresh and noncooked seems best to me Too blasted hot to fire up the stove when it can be avoided anyway.
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Spring
Wednesday, June 12, 2013, 3:27am Report to Moderator Report to Moderator

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Frying cucumbers, who would have ever thought...? I love cucumbers - so why not stir-fried? I wish there was some way to freeze the things.


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Mrs T O+
Wednesday, June 12, 2013, 1:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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Can you give them to co-workers?
Is there a food pantry that will accept them?


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san j
Wednesday, June 12, 2013, 4:29pm Report to Moderator Report to Moderator

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Of course the traditional Thai cucumber salad is lovely, with chopped onion, some heat, some sweetness, some sourness, and a dusting of cilantro.

Okay: Given their softness:

Tzatziki (or, in Turkey, Çaçik) is good, and you can thin it (since these are juicy anyway) to a soup, so you're getting that all-important B-yogurt with your cukes.

I find cucumber juice refreshing, and there's a juice idea in the RecipeBase here, whereby you juice cucumbers and green grapes together - then add other stuff - See that.

For the cocktail party, cucumber margaritas - you can use agave syrup, you can inject a dose of cayenne if that's your fancy (I'm not sure it's mine). There's a recipe through google for a Watermelon-Cucumber Margarita (touches of lime and mint) that looks really lovely - and I think any of these ideas could work as non-alcoholic juices, too, so juice away and then figure out what to do with it. You'll get lots of support online, because this has become a very popular bar ingredient.


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gulfcoastguy
Wednesday, June 12, 2013, 9:19pm Report to Moderator Report to Moderator

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Kyosha Nim
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I'll have to look up Cacik. My cousin's turkish wife might know how to make it. The numbers aren't a problem yet but the foreshadowing is there.
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san j
Thursday, June 13, 2013, 2:07am Report to Moderator Report to Moderator

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Given the heat you say you're dealing with this June, the combination of cooling cukes and cooling yogurt can't be beat.
You can go for a cucumber lassi (yogurt drink) either sweetened or not, or an icy cuke kefir.

I'd even consider a cucumber granita, sherbet or gelato...or frozen yogurt. Adding a hint of green mint or basil with lime could be good, too. Very refreshing.


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Spring
Thursday, June 13, 2013, 2:18am Report to Moderator Report to Moderator

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We have had a fantastic spring this year but the thermometer is rising dramatically. It is going to take me a few weeks to get used to this again! I still got my exercise out there yesterday and today, albeit with a LOT of sweat. I feel really great, though! Free sauna!


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san j
Tuesday, June 18, 2013, 11:23pm Report to Moderator Report to Moderator

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gulfcoastguy
Wednesday, June 19, 2013, 3:28am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from san j


Interesting version of what I'd call a mild salsa.
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san j
Wednesday, June 19, 2013, 7:09am Report to Moderator Report to Moderator

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Yeah. The freezing thing is kin'a kicky.  


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san j
Tuesday, July 16, 2013, 2:32am Report to Moderator Report to Moderator

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Hi, gcg:
Do let us know what you did with your cucumbers and your tatume.  


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Enobattar
Tuesday, July 16, 2013, 5:02pm Report to Moderator Report to Moderator

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Have you tried to slice thin and dehydrate... then reconstitute for soups later?


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gulfcoastguy
Wednesday, July 17, 2013, 11:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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Okay I just ate the cukes fresh but the heat has killed those plants now. The Tatume is in full production(I've got 5 by my feet). The ones that got picked slightly older I split in half then seeded, stuffed the cavity with turkey sausage and apple and baked. The young ones I rough chopped and sauteed in olive oil with kosher salt and fresh ground black pepper. I did find a very interesting recipe using candied ginger but it used the dreaded T word. I might cut some of the young ones and try them on the grill this weekend. End result: a bug  and heat resistant, but not squirrel resistant excellent crop.
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yaeli
Thursday, July 18, 2013, 2:30am Report to Moderator Report to Moderator

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Tsaziki is wonderful!!!  
Just yogurt, crushed garlic, and a drizzle of evoo.

Dill is most becoming with cukes, and can be chopped into the tsaziki too.


All pre-2006 for me.


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