Cucumbers are here! This bright, crunchy, and hydrating vegetable comes in many varieties. Of course, there are classic slicing cucumbers, but thanks to Thatchmore Farm‘s season extension techniques, you can find a variety of different cucumbers at their usual markets–North Asheville and West Asheville–and now at a new location at Leicester Farmers Market. More vendors should have cucumbers in the coming weeks.
If you’re looking for a particular cucumber or want to try something new, Thatchmore has a number of cucumbers to suit your fancy. The small, lime green mojito has a citrusy taste, while the similar in color margarita variety is more on the sweeter side. The more white-leaning itachi cucumber is quite striking with a lemony melon taste. The dark green corinto is your classic pickler cucumber. The dark and glossy Japanese sashimi and crisp manny variety are your classic slicing cucumbers. Ask Thatchmore farm more about their cucumbers! You can also find slicer cucumbers from Smallholding Farm at East Asheville Tailgate Market.
Increase your hydration with a cucumber and mint infused ice water or sparkling water or try out an Agua de Pepino (Cucumber Agua Fresca). This popular Mexican drink is made by blending two to three peeled cucumbers with five cups of water, two tablespoons of lime juice, and a sprinkle of sugar to taste. Serve over ice with a fresh lime slice for a refreshing treat.
Another way to use cucumbers is in salads! Add slices on a bed of greens, dress slices in a soy and chili oil sauce, or try out this cucumber bacon ranch salad with a homemade ranch dressing. This recipe is perfect as a side dish, a snack, or for bringing to a potluck. Start by cooking six slices of bacon in your preferred cooking method. Slice two to three medium cucumbers and two to three green onions and add them to a medium-size bowl. When your bacon has cooled, crumble it into the bowl and add one cup of shredded cheddar cheese. You can swap the shredded cheese for crumbles of ramp goat cheese from Round Mountain Creamery (East Asheville and Black Mountain markets) or Three Graces Dairy (North Asheville Tailgate Market).
To make your ranch dressing, add half a cup of sour cream, half a cup of mayonnaise, one tablespoon of lemon juice, one tablespoon of each chopped green onions, dill, and parsley, a half teaspoon of each garlic and onion powder, and salt and pepper to taste. Swap the sour cream with sheep yogurt from Grassroots Farm & Dairy (North Asheville and River Arts District markets) for a local twist. Fold the dressing into the cucumber mixture and chill for twenty to thirty minutes before serving. If you don’t have the time or energy to make your own ranch, pick up a dressing from Ali Rae Foods at North Asheville and Black Mountain markets. Find fresh herbs from Gaining Ground Farm (North Asheville and River Arts District markets), Wild East Farm (Black Mountain, North Asheville, and River Arts District markets), and Lee’s One Fortune Farm (East Asheville, Asheville City, Black Mountain, River Arts District, and Weaverville markets).
Note that North Asheville Tailgate Market will move to it’s shaded location, Lot P28, on UNC Asheville’s campus beginning tomorrow, May 16 through the end of summer break in August.
At spring markets, find a variety of produce including leeks, collards, cabbage, broccoli, lettuces, mixed greens, Asian greens, turnips, radishes, beets, parsnips, carrots, and more. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.