Issue link: https://maltatoday.uberflip.com/i/694236
maltatoday, SUNDAY, 19 JUNE 2016 35 NEXT to tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world. Eaten on almost every continent, they are incorporated into all types of cuisine. Cucumbers are part of the bo- tanical family that includes mel- ons and squashes. Though most often thought of as the long green vegetables we find in the supermarket, cucumbers come in a variety of shapes and sizes. The long, green ones are gen- erally used for slicing as due to their size and a thick skin which allows for better travelling of the whole food without damage. A smaller variety with thinner skin is more commonly used to turn into pickles, their size and thin skin making it easier to ferment and preserve in the jar. Even though long, dark green, smooth-skinned garden cucum- bers are familiar vegetables in the produce sections of most groceries, cucumbers actually come in a wide variety of colors, sizes, shapes and textures. You'll find white, yellow, and even orange-colored cucumbers, and they may be short, slightly oval, or even round in shape. Their skins can be smooth and thin, or thick and rough. In a technical sense, a cucumber is actually a fruit, not a vegetable, as they are from a flowering plant. While genetically engineered cucumbers do exist, genetic en- gineering is not responsible for the existence of seedless varie- ties of cucumbers. These sterile cucumbers are the result of an absence of pollen. Cucumber plants naturally thrive in both temperate and tropical environ- ments, making them native to many regions of the world. The first cucumbers were likely to have been cultivated in Western Asia, more specifically India or parts of the Middle East. Cucumbers are mentioned in the legend of Gilgamesh – a Uruk king who lived around 2,500 BC in what is now Iraq and Kuwait. It was approximately 3,300 years later when cucum- ber cultivation spread to parts of Europe, including France and eventually moved to the US in the 1500s with the colonists. Since cucumbers can be very sensitive to heat, you'll be on saf- er grounds if you choose those that are displayed in refriger- ated cases in the market. They should be firm, rounded at their edges, and their colour should be a bright medium to dark green. Avoid cucumbers that are yel- low, puffy, have sunken water- soaked areas, or are wrinkled at their tips. Cucumbers will keep in the fridge for several days. They should not be left out at room temperature for too long as this will cause them to wilt and be- come limp. Consumption of both skins and seeds is desirable from a nutritional standpoint as most of the nutrients are kept in the skin and seeds and not the flesh. Both conventionally grown and organically grown cucumbers may have been waxed. However, the only waxes that can be used on organically grown cucumbers are non-synthetic waxes, and these waxes must be free of all chemical contaminants that are prohibited under organic regula- tions. Therefore, from a health perspective it is advisable to con- sume the skin of organic cucum- bers only. Serving ideas • Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette. • For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste. • Add diced cucumber to tuna fish or chicken salad recipes. Fine food of the week Cool as a cucumber Food Ingredients • ¾ cup quick cooking barley • 3 tbsp olive oil • 2 tbsp lemon juice • Salt and pepper • 1 medium romaine lettuce, torn • 400g lentils • 1 large carrot, cut into match- sticks • ¼ small red onion • ¼ cup kalamata olives, pitted and chopped • ¼ cucumber, chopped • 50g goat cheese, crumbled METHOD 1. Cook the barley according to the package directions. Drain and run under cold water to cool. 2. In a small bowl, whisk together the oil, lemon juice, and ½ tea- spoon each salt and pepper. 3. In a medium bowl, toss the let- tuce with half the lemon dress- ing. 4. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. 5. Serve the barley mixture over the lettuce and sprinkle with the goat cheese. Recipe of the week Barley and lentil salad with goat cheese Though the most common cucumbers on the market are green, they are also available in white, yellow and orange