This is the name of the world’s all-time greatest, most delicious, productive, gorgeous cucumber (in my humble opinion). In the space of just 8 weeks, from a single plant, we’ve harvested 25 cucumbers. The skin is thin, deep, dark green, not too spiny, and never bitter. Slice into one of these babies and you’ll see bright white flesh that is crisp, sweet, and not too seedy.
I cannot get enough of these cucumbers, and it’s a good thing because we’ve got 3 in the fridge and more on the way. Here’s how we’ve eaten them:
Super fresh: Straight off the vine right in the garden. Yum!
Quick and simple: Cut into spears, drizzled with our best olive oil and sprinkled with good salt.
Sweet and Sour: Sliced paper thin and soaked in apple cider vinegar and sugar over night.
Sour and Spicy: Quickly pickled with slivered garlic, rice vinegar, chili oil, and ginger.
On the Rocks: Sliced into a Hendrick’s gin and tonic (in place of the lime)
I’m dreaming up a few more cucumber creations, but if you have a favorite way to eat or drink with them, let me know!