Not only are Armenian cucumbers heat tolerant, drought resistant, tender-skinned, and non-seedy, they have the additional virtue of staying crisp for a day or so after they're sliced and drizzled with vinegrette.We usually try to make just enough of a tomato, onion, cucumber salad for one meal, because we know by the next day, any leftovers will be a little soggy. Not these crunchy things though. And the slices look like pretty little flowers.
Will definitely look into growing some of those - the heat and drought has been terrible here.
ReplyDeleteWe wouldn't have to worry about heat resistant here! This has been one of the coolest summers on record here in Michigan. Yesterday, we hit 84 degrees...the hottest day so far this July! My tomatoes are begging for some heat and sun!
ReplyDeleteI love making cucumber salad. I always does that at home. It's very delicious. Try it everyone.
ReplyDeletethanks for the tip, i always wondered about this variety - peace
ReplyDeleteI live in south louisiana and the heat has been terrible on my cucumbers, I planted Dashers and the heat has made them all bitter. The small ones and the older ones can not be eaten
ReplyDeleteThough it's 2012... thought I'd still add my two cents worth. I've used them as a substitute in my traditional zucchini relish recipe. It came out fine. It does taste a little bit different, but not that much. Another accidental discovery for me was putting them into Fall soups. Yeah, really. Those big ones that get a hard skin like a squash (when you're sick of them and they keep producing), store just like squash. It imparts a mild cucumber flavor. My accidental recipe - Hot Italian sausage meatballs, onion, butternut squash, armenian cucumber(prepare both 'squashes' by removing seeds and skin & then cube), yard long beans (another great veggie that stands up to 100 degree + weather), a red bellpepper, and a bit of seasoning of salt, pepper (red flakes?), and herbs of choice such as rosemary or tarragon. Sometimes I use a stock base, but the soup is flavorful enough that water works fine. Don't overcook the veggies, it's supposed to be a brothy soup with chunks of vegetables in it.
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