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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Cucumber

vegetable

Growing:

Start seeds indoors a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden in "hills," with about 4 plants per hill and 3 feet between hills. Cucumber plants are vines and will sprawl 4-6 feet; they may be tied to a trellis or fence to grow vertically. Harvest when cucumbers are an edible size, and before they turn yellow; the older/larger they get the more tough and seedy they will be.

Selecting & Storing:

Cucumbers should have an even green color, and be firm. Store in the refrigerator on the top shelf (the warmest part of the refrigerator) and do not store next to/with fruit. They will remain firm for up to 5 days.

Basic Preparation:

Wash under cold water. Peel skin if you prefer. Cut or slice as desired, and remove seeds if preferred. Cut in to sticks for use on a veggie platter with dip; cut in slices or cubes to use in salads; slice to add to sandwiches.

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