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Some people like cucumber seeds and some don't. I like them, so I leave them in.
Cut your cucumber in half, and then use a spoon to remove the seeds. Or cut them in quarters, like this, and leave the seeds in.
Long cucumber and daikon "noodles" peppered with chili and sesame seeds, then dressed in rice vinegar. Refreshing and light.
For the first time I'm growing cucumbers in containers, and boy, are they thriving. Of course it could be the tropical conditions we've been having lately, rain daily followed by 95-degree heat with an equal amount of humidity.
I have three Sugar Bush plants in one 18" container and have spotted, thus far, 22 cucumbers and equally as many flowers. I think this should be the year I learn to make pickles.
Can't say this was one of my favorites—the salad needs more than the apple cider vinegar & spices I can add right now.
Indian Cucumber with an odd four-leaved upper whorl - they usually only have three leaves on top. As the name suggests, the rhizomes of this plant are edible and were used as food by Native Americans. They are crisp, taste like garden cucumbers and are best eaten raw or pickled. The plants are abundant here in the Appalachians, but considered endangered in Florida and Illinois.
today at the farmers market I was given a bunch of free zucchini, cucumbers and gourd plants. i love my job!
Indian Cucumber (Medeola virginiana), also called Cucumber Root, with its distinctive flower. Black Rock Mountain State Park, Rabun County, Georgia, 7-May-2023.
My cucumber plant had lots and lots of female flowers, but only one male flower, so only two flowers actually got fertilized. The two cucumbers are 18-20cm so far, or about 7".
With Auto Miranda 28mm f/2.8 on X-T5.
A delicacy in Malay and Chinese cuisine, the sea cucumber is believed to be an effective aphrodisiac and an elixir of youth.
I am so in love with this stuff! I had it at Sushi Yama's in Boca Raton, FL but have moved to Texas and this is the recipe I came up with that best matches the lovely, light and refreshing flavor.
Sauce:
1 tsp Sugar
1 tsp Salt
1 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp Rice Vinegar
¼ tsp Huy Fong Garlic Chili Sauce
¼ tsp fresh Ginger finely grated (with a micro plane)
3 drops Sesame Oil
1 Tbsp Roasted Sesame Seed
1 Carrot peeled and sliced (use a wood carving tool before slicing to make carrot flowers)
1 English Cucumber peeled and diced
1 Plum Tomato diced (no seeds)
¼ sheet of Nori cut into small thin strips
In a Tupperware type container make the sauce. Layer the vegetables starting with the carrots on the bottom, then the cucumber the tomato on top. Shake it around a bit then let it sit in the fridge for a few hours. When you are ready to serve add the Nori and stir. You may need to add a pinch of salt, so be sure to taste it first.
These cute, little hors d'oeuvres are refreshing, light and packed with flavor!
Here's the recipe: cookingontheweekends.com/2011/06/cucumber-dill-canape-rec...