Cucumbers really are the perfect hot weather food. We’re eating them pretty much constantly at our house – in salads, on sandwiches and just munching on them in the field. ‘Lemon’ cucumbers are just perfect for eating like an apple.
But I have to say, ‘Boothby’s Blond’ cucumbers are my new favorite. I like to harvest them small – no more than 3″ long – so the skins are nice and tender (no peeling necessary). You’ll probably see a lot of Boothby’s cukes at the markets this summer because they’re being grown by several local farmers as part of the RAFT Grow-Out of heirloom vegetables, coordinated by Chefs Collaborative. I hear they make great pickles, too!