We have a glut of cucumbers here on the farm! Shann’s greenhouse domes are filled to the brim and every visitor simply must take a cucumber home with them.
If you too are a gardener experiencing a cucumber glut, the great news is that they have many surprising health benefits! Cucumbers are low in calories but high in many essential vitamins and minerals, including Vitamin K (62% of the RDI), Vitamin C (14% of the RDI) and Potassium (13% of the RDI).1https://www.healthline.com/nutrition/7-health-benefits-of-cucumber
Cukes also contain antioxidants such as flavonoids and tannins, which effectively prevent the accumulation of harmful free radicals2https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3019374/, reducing the risk of heart, lung and autoimmune diseases.3https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614697/
To maximise these benefits (and start working through the surplus!), we’ve been trying new ways of using cucumbers in our cooking – we hope you enjoy some of these drinks and dishes as much as we have!
Cucumber, Goats Cheese & Onion Salad
- 1 large cucumber
- 1/2 red onion (thinly sliced)
- 1 tsp cracked sea salt
- 60ml rice wine vinegar
- Handful of fresh mint leaves (chopped finely)
- 2 tsp 100% pure stevia (powder)
- Handful of crumbled goats cheese
Slice your cucumber into 1cm rounds then toss with the thinly sliced onion and 1 TSP cracked sea salt. Leave to sit for a few minutes before gently pressing down on the cucumbers, forcing out some liquid. Transfer the cucumber and onion to a clean salad bowl, toss with the vinegar and 100% pure stevia. Season and garnish with fresh mint and sprinkle over the crumbled goats cheese.
Cucumber & Melon Slushy
- 1/2 cucumber
- 400g honeydew melon
- 2 tbsp fresh lime juice
- Handful of fresh mint
- 500ml of coconut water
Blend all ingredients, pour into glasses with ice and garnish with a slice of cucumber.
- 500g cucumbers
- 2 tbsp apple cider vinegar
- 1/2 tsp cracked sea salt
- 3-6 drops yacon syrup (depending no how sweet you like them!)
- 60g fresh dill (finely chopped)
- 1 tsp mustard seeds
Peel and thinly slice your cucumbers – add to a bowl with the chopped dill. Combine the vinegar, salt, yacon syrup and mustard seeds in a small bowl and mix until the salt has dissolved. Pour the vinegar ‘dressing’ over the cucumbers and mix until coated. Cover and refrigerate for 2 hours minimum – serve cold.
- Single measure of gin
- 1/2 cucumber
- Small handful of fresh mint
- Small handful of fresh basil
- 1/2 lime
- 2 stevia ‘tabs’/’clickers’
- Sparkling water
Roughly chop the cucumber and place in a blender with the mint and basil. Blitz until liquified. Pour the cucumber and herb liquid into a sieve over a cocktail shaker. Use the back of a spoon to press the cucumber mix into the shaker. Add the juice of 1/2 a lime, a measure of gin, 2 stevia tabs, and sparkling water – stir. Pour into a fancy gin glass with ice. Side note: a lovely, refreshing drink without the gin if you’re looking for a bit of alcohol-free yumminess 🙂