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Maggie Beer

January 22, 2017

Cucumbers are perfectly timed for their regular appearances across Summer, making a great addition to a simple salad, used as an essential part of crudites, or grated into a thick set yoghurt for a more traditionally Greek take on things, but it’s quite a rare occasion when a recipe really makes cucumbers the star of the dish and I’ve often wondered if that’s because the cucumbers that eventually make their way onto our plates via transport and storage aren’t a pinch on what comes out of a home garden. The difference with a homegrown cucumber, besides the unparalleled freshness, is the water content is at its maximum when just picked and that makes for the very best crunch, and flavour - well worth any gardener’s effort to have on hand in the heat of Summer. -MB

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