View allAll Photos Tagged cucumber
Week 5 - Lots of foliage growth but unfortunately there are signs of early powdery mildew on some squash leaves, which I've pruned off.
The Ambrosia cantalaupe and Burpless cuke are supposed to be resistant to this disease...keeping fingers crossed.
Dunno about the Boston Pickling cuke. It had set many tiny cukes that seem to be dying off. Pollination issue?
Lessons learned:
1. Install a sturdy trellis (like PVC rails and netting) soon after transplanting
2. Only grow veggies that are disease resistant, especially to powdery mildow, which can be contracted easily through airborne spores or insects
3. Watering twice a day might be necessary after week 4
4. Install an automatic watering system when there are more than 2 EBs
5. Growing 4 cucurbits in 1 EB (as suggested by EB) might be too crowded
A wild cucumber (echinocystis lobata). This is a bit of a cheat, as it was originally on the ground, but I hung it up for a less cluttered background. According to the web it is incredibly bitter and not edible.
Squirting Cucumber in the Rock Alpine Garden at the Denver Botanic Gardens at York Street in Denver, Colorado.
not really graffiti, but for some reason, some builders had cut into this blue plywood wall (presumably to find a stopcock or somesuch), and someone has thence taken the opportunity to stick three thin slices of cucumber on the wall behind.
With this image, I also placed thinly sliced cucumber and orange on top of a light box in order to gain the best possible ouctome in reference to texture and colour. To edit this image, I used the Cross Process method on Photoshop, but i altered the blue exposure making it lower to give the image a warmer feel.
Mix the cucumbers into the dressing. Add salt and pepper as needed after tasting. Serve out some for eating right away, and then put the rest under plastic in the fridge. I find it's best the day after, or at least at dinner, after the flavors have had a chance to meld a bit.
In this case, because of an over-abundance of dressing, I wound up cutting up a couple more celery stalks and the other half of the cucumber to add to the salad. It tastes delicious, but it will be even better tomorrow at lunch.
I highly recommend adding sunflower seeds or other "crunch" to the salad just before serving it to others.
The spotted beetles have arrived...they are destructive, but I'm not ridding our garden of them yet...
This cucumber plant in Kim's backyard is growing at an almost alarming pace.
Apparently Miracle Grow is VERY good shit!
Sweet Pickled Cucumbers
I made from this recipe:
http://nourishnetwork.com/2010/07/14/spicy-sweet-pickled-cucumbers/
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and "burpless". Within these varieties, several different cultivars have emerged. The cucumber is originally from India, but is now grown on most continents. Many different varieties are traded on the global market.
Cucumbers and apples are a delicious combination and you don't have to feel guilty about the calories.
I picked these today to make pickles! If we can find a jar, that is. Playmobil man for scale. These things are pretty wide. If the pickle recipe works out, I'll make some pickled green beans as well. The green beans are growing so fast that it's hard to eat them all.
Another look at the leaf and flower structure of the wild cucumber.
John Latmier's Visual Aid for The Phenology Show on 91.7 KAXE for Sept. 23rd, 2008