Yesterday, I harvested my first cucumbers! They don’t have a lot of nutritional value, but do taste great, and as a salad, make a pleasant addition to any meal. I’ve been raising the same variety for several years, and in my opinion, they are by far the best tasting. I’ve only been able to find the seeds offered through the Jung Seed Company out of Randolph, Wisconsin. Getting their spring catalog in the mail is always an event that brightens the dullest of winter days, and starts me dreaming of the upcoming growing season. Here is the product description straight out of Jung’s on-line catalog:
"02013 – Cool Breeze Hybrid Cucumber
(45 Day) A French Cornichon-type cucumber with the ability to set perfect fruit without cross pollination, a term called parthenocarpic. The nearly 100 percent female flowers require no male pollen for fruiting resulting in early yields and buckets of fruit under just about any reasonable growing condition. The dark green cukes are smooth with fine white spines, at their best when harvested at 4 to 5 inches, and will be seedless unless grown near other cucumbers. They make wonderful pickles and have great crunchy sweet flavor for eating fresh. Strong, vigorous plants are very disease resistant. Can also be grown in a greenhouse for a winter cucumber treat."
These cucumbers have fairly thick skins which make awesome pickles, but I peel them when we eat them fresh. I take a large mixing bowl and add about ¼ cup fat free “Miracle Whip,” and about 1 tablespoon vinegar, and slice the peeled cucumbers right into the mixture. I give Sue about half of it, then mix some “Splenda” into the rest: That’s the way I like it! Last night we had cucumber salad, corn on the cob, and grilled pork chops. I had an extra pork chop for dessert, while Sue had some raspberries. I couldn’t imagine getting a better anniversary supper at any restaurant!