Posts Tagged ‘cucumber’
By MEREDITH KIRTON
Cucumbers are so easy to grow and crop so profusely that is a pleasure to grow them. The only thing is that you can end up with so many fruits over summer and autumn that you begin to wonder how you might possibly ever eat them all. Luckily they are as easy to pickle (think bread and butter cucumbers with tasty cheese sandwiches) as they are to grow.
Cucumbers are actually sprawling plants. They grow either as a vine tied onto trellis work or, what is more common is Australia, as a ground cover. There are a few tricks to raising the seeds however. For starters, make sure you dig over the soil and create a mound out of the aerated earth. Moisten the soil, and then plant 4 seeds into each mound and leave about 70cm between each mound and keep well watered. When the seedlings emerge after about a week, wait a few weeks then pick the two weakest plants out, leaving only the strongest 2 in the ground. The main thing to watch is that you keep them well mulched and watered and that they are in plenty of sun. If you don’t have enough room in your beds, you can also grow cucumbers in 40cm or larger tubs, with a tripod or trellis to tie the vine onto.
Cucumbers also have male and female flowers, so need bees to help pollinate them. Encourage them into your garden by planting nasturtium, borage and basil. Alternatively, you can use a paintbrush and transfer the pollen manually from the male flowers to the female (these have a swollen base) ones using a paintbrush.
Harvest time is about 6-7 weeks after sowing in spring, and they’ll continue to crop till the weather gets too cold or the water runs out. Smaller fruits taste sweetest and should be picked with a knife or simply broken off the main plant. Sometimes cucumbers can get a mildew on their leaves. Remove any effected leaves immediately and then spray with 1 parts milk, 9 parts water from then on to help keep it under control.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cucumber, planting, vegetables
Posted under grow
By ADELE JACKSON
Our cucumbers were one of our most successful crops this summer. We had two types – Crystal Apple and Lebanese cucumbers. I tied ribbon around four plump cucumbers that I wanted to save for seed, so that no one would harvest them. Through the heat in January I watched the vine turn brown and the cucumber swell. When the vine was all but dead, I picked the cucumbers, and let them ripen further in our pantry. When they were soft and spongy, I cut them into quarters, and scooped out the pulp and seeds inside. I put these in a shallow dish. I then put about an inch of water on top of them. I left them in a warm place for five days, then scooped the scum off the top. One interesting thing about cucumber and tomato seeds is that the immature and infertile seeds are lighter than the mature ones, so they float to the top. I then dried these seeds and packaged them. I recently planted some that have just come up, and I have had a very high germination rate.
Adele is 12 years old, and helps look after large veggie garden in Sydney. One of her passions is saving good-quality seeds. Her others are sailing, piano, choir and reading.
Photography by SUE STUBBS
Blog designed by RED PEPPER GRAPHICS
Tags: cucumber, planting, seed saving, vegetables
Posted under community
By MANDY SINCLAIR
Cucumbers do not like excessive cold, so store in the vegetable crisper section of the refrigerator. They will keep for at least 5 days
What to do with glut
Due to the high water content of cucumbers cannot be frozen fresh. However you can freeze cucumber soup quite successfully in an airtight container.
Bread and butter cucumbers
Slice 1kg cucumbers and 2 onions. Place in a colander and sprinkle over ½ cup coarse salt. Leave to drain for 2hrs, pressing down every 30 mins, to extract liquid. Rinse off salt under running water, drain and pat dry with kitchen paper.
Combine 1 cup white vinegar, 1 cup white sugar, 1 tsp mustard seeds, 1 tsp peppercorns and 1 tsp cumin seeds slice, in a saucepan and bring to boil. Fill sterilized jars with cucumber and onion and pour over hot vinegar mixture. Seal and store in a cool place. They will need 6-8 weeks before being ready to eat.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cucumber, pickles, preserves, recipe, vegetables
Posted under harvest
By MANDY SINCLAIR
Crab & avocado cucumber cups
4 small cucumbers, ends trimmed
150g fresh blue swimmer crab meat
1 avocado, finely diced
2 tbsp coconut cream
1 small red chilli, finely chopped
grated rind of 1 lime
snipped dill, to serve
1. Slice cucumbers into 3cm lengths. Using a melon baller, scoop out seeds from each piece of cucumber to form a cup.
2. Combine remaining ingredients. Season to taste. Fill each cucumber cup with crab mixture and serve.
Makes about 21
Prepare filling and scooped out cucumber cups ahead of time, refrigerate and fill just before serving.
try this ….
Peel 2 long or 6 small cucmbers. Cut in half and scrape out seeds. Roughly chop the flesh and place in a food processor with 1 cup chicken stock, 1 cup greek style yoghurt, 2 tbsp chopped mint, 2 tbsp snipped chives,salt, pepper and a few drops of Tabasco. Process until smooth. Refrigerate until very cold. Serve topped with a dollop of sour cream and snipped chives.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: cucumber, fish, recipe, vegetables
Posted under cook