Rice and Cucumbers

I recently stayed with my parents for several days while the air conditioning was out at my house. Losing AC during the summer in KY isn't exactly the best timing, but the timing was right for enjoying fresh vegetables from my mom and dad's garden! Their garden isn't huge, thanks to all the Peter Rabbits in the neighborhood, but it's big enough to carry on a family tradition- the Rice Family Cucumber. That's right. My mom's side of the family has its own cucumber species. You can start sending the jealousy/hate mail my way now.

Now, you can't just get Rice Family Cucumbers in stores. When you have an heirloom vegetable, or technically speaking- a fruit because they develop from a flower, you have to grow them yourself. Each year, the seeds are harvested from select cucumbers and saved in an envelope (or storage container of your choice) for the next season. (You can imagine the near panic that ensued when my sister once threw the envelope away by mistake... thank God for aunts and uncles!) No one knows where they first came from, but no one can remember life without them. And good thing, because what's not to love about cucumbers? Thanks to their high water content, they are light and refreshing, providing very few calories for a generous portion. Plus, they're a great source of vitamin C.

Well, are you ready to see our cucumbers?

I should have warned you they're not very pretty. And since the skins are prickly, you have to peel them before eating unless you don't mind a scratched esophagus. Sadly, most of the fiber is in the skin (which is a shame given my fiber obsession). BUT, I love our cucumbers regardless, and will happily pass them on to future generations myself.

There they are sliced with some onions, salt (just a dash!) and vinegar. Our favorite way to fix them. Cucumbers make a great addition to salads, sandwiches, and even dips like tzatziki sauce too. So what do you think? Should I save some seeds for you? :)