I especially like the whites that have showed up and plan on blending them with the nicely-formed, long dark green types that came from a later infusion of 'Summer Dance' genes.
The box holds the keepers for seed (as it stands today). These were all from vigorous early fruiters. We'll probably just eat everything else that forms from this point on.
When I get the time, I'll core the seeds out of these and let them ferment a couple of days before washing them in a strainer and spreading them out to dry. BTW The tough skins can be peeled from the flesh, which makes a tasty addition to soup (look up "Old Cucumber Soup" recipes for inspiration). It's a great way to make use of something that would otherwise just go to the compost heap.
Red cucumbers! Or maybe russet. How do they taste?
ReplyDeleteAt the immature green stage, they all pretty much taste like regular cucumbers. When colored up and mature, the taste and texture changes. Less grassy, more sour, and the flesh is much more firm. Oh and of course you have to scrape out the seed cavity because the seeds are hardened at this point. I cubed the flesh and froze it and have been using it in soups and chili to add a little subtle flavor.
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