These Persian cucumbers were so delicious we skipped adding anything and ate them as is. In fact, a good portion of them disappeared before the main dish was served. These are not technically “seedless” but the seeds are small and soft and entirely edible. The skin is generally edible too unless you happen to find a deviant grocer who has felt the need to wax them. If waxed it is better to peel them, alas.

Similar to Japanese cucumber these are crisp and slightly sweet with, common to all cucumbers, a high water content. They can go “mushy” pretty quickly if stored one atop the other in a closed container. Don’t wash them until ready to use and weed out any that have fainted in the crisper. Like Victorian aunts, if one keels over the others will follow suit.

We especially like these cucumbers (had the remains for lunch today) sliced and sprinkled with sushi vinegar or other seasoned vinegar containing a bit of sugar. The salt plus sugar content in the vinegar perks them up but doesn’t mask the delicate taste as a heavier or oily dressing might do.

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My lemon cucumber plants did absolutely nothing this year. Actually, that’s not entirely true. One plant did manage to produce a scrawny thimble-sized cucumber. And I carefully picked it, washed it, sprinkled it with a little kosher salt, and popped it in my mouth. At least I got a taste.

Lemon cucumbers are an heirloom variety that date bake to the late 1800’s. They are round like lemons and range in color from pale to bright yellow. The paler the shade the more tender the skin, so no peeling is necessary. They also don’t have much of the chemical that makes other cucumbers bitter, thus they’re more delicate and sweet.

Unfortunately, they are difficult to find. Rarely do I see them in supermarkets, but you can find them briefly in farmer’s markets. My grandfather used to grow them in abundance on his ranch in Sonoma, California. My brother and I would stuff ourselves silly with them. And we ate them skin and all as we always picked them young. The best way to eat them was to simply slice them and sprinkle with salt and pepper, or on top of fresh Sonoma French Bread with Grandpa’s heirloom tomatoes.

Do I love them so much because they are so tender and delicious, or because of my memories with Grampa in his beautiful garden?

Yes.

Memories or not, I’m sure you too will fall in love with these gems.

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