Farmer Ric has a special soft spot for cucumbers, which are in peak season right now, because they remind him of his youth, picking cucumbers with his dad and eating them right there in the garden. Cucumbers can be a challenge to grow in New Mexico on such a large scale, but Ric spoiled his crop and with lots and lots of attention, and now we are being awarded with a harvest of gorgeous, fat cucumbers. Farmer Ric says growing cucumbers for a home garden is not as difficult, because you can shade your cucumbers more easily from the intense New Mexico heat. But if the heat makes your cucumber rinds a little bitter, which it sometimes tends to do, don’t despair! Either peel those rinds right off, or pickle them, which removes bitterness. And if you ask Farmer Ric, a home-pickled cucumber is the best way to eat one. So he’s growing dill, onions and garlic too – all the ingredients you need for a great homemade dill pickle.
Sol Harvest is growing two different types of cucumbers: pickling cucumbers and slicing cucumbers. Pickling cucumbers are better for pickles because they’re smaller and denser and make a crunchier pickle. But you can certainly pickle a slicing cucumber, and you can slice up a pickling cucumber for a salad. In the restaurant, Chef Ka’ainoa is making good use of Ric’s bountiful crop. He’s pickling them with his special house pickling blend, and adding them to many of our summer salads. His favorite cucumber salad so far is his Ogo seawead cucumber salad. The recipe couldn’t be easier – check it out below.
INGREDIENTS
- Fresh cucumbers
- Seaweed
- Sesame seeds
- A drizzle of olive oil
INSTRUCTIONS
Combine all the ingredients, toss, and serve!