Lemon cucumbers you say? As you may already know I like the kind of weird and wonderful vegetables and like to highlight them when I can. I have introduced many people to the watermelon radish to rave reviews and I have been waiting for the arrival of these cucumbers at the farmers market so I could feature them as well.
The skin on a lemon cucumber is often yellow like a lemon (these ones were more of a pale yellow) and the flesh is a pale lime green. They are not tart at all and are full of fresh cucumber flavour. They are all that a cucumber should be: juicy, crunchy and refreshing.
Unlike some of the field cucumbers, the seeds in the lemon cucumber are tender and juicy. Depending on when they are harvested, you may choose to eat the skin or peel it off as the skins can get a bit tough.
Lemon cucumbers work well anywhere you would use a regular cucumber. Because of their cute size and shape they seem like the perfect picnic food to me but I use them all the time in salads, sandwiches or straight up as a cooling summer snack. For a simple summer salad layer sliced lemon cucumbers with ripe field tomatoes and fresh basil. Sprinkle with salt and a drizzle of olive oil. Voila!
I have yet to see them in the grocery store but they can often be found at the farmers market. These ones were grown by Klipper’s Organic Acres in Cawston and last year I picked some up from Cropthorne Farm.
Now that you know a little more about lemon cucumbers, perhaps you will be tempted to pick up a few next time you see them. They truly are delicious.