Harvest of the Month: Cucumber

The cucumber might just be the handiest food item you can have in your home. Want to erase something written in ink? Gently rub it with the outside of a cucumber. Got a squeaky hinge? Wipe a slice of cucumber across it and no more squeak. Bathroom mirror too steamy? Swipe it with a cucumber slice. Hungover? Got bad breath? Shoes need polished? No time to get a facial? Cucumbers come to the rescue. And all of this is in addition to the cucumber’s nutritional value. Yet another veggie that’s technically a fruit, cucumbers are packed with vitamins and minerals that strengthen your body, aid in digestion, fight cancer, relieve gout and more – all with a low-calorie count.

A year-round favorite for centuries, the cucumber is typically eaten raw, pickled or in a wide range of recipes. It’s the fourth most cultivated vegetable in the world. The majority of those grown in the U.S. are harvested in Florida. To select the best cucumbers, look for deep-green ones that are firm with no bruises or yellow spots, and don’t be put off if there’s wax on the outside of the cucumber. Like plastic wrap, the wax helps cucumbers retain moisture. Cucumbers are perishable, so they’ll only last about a week, although you might be able to keep them a little longer in the refrigerator, especially if they are waxed or wrapped in plastic.

Download March’s Recipe: Greek Cucumber Salad

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