How to Select, Store, and Cook Summer Produce

Cucumbers

How to choose: For both regular cucumbers and smaller, bumpier Kirbys (often used for pickles), choose firm, dark green ones with no wrinkles or spongy spots. No matter the variety, smaller cucumbers contain fewer and tinier seeds. The skins contain vitamin A, so try to buy unwaxed cucumbers, whose skin you can eat.

How to store: Because cucumbers thrive in temperatures just over 40º F, keep them in a plastic bag on a shelf toward the front of the refrigerator, which tends to be warmer.

Shelf life: Cucumbers will last three to five days.

Best uses: Peel waxed cucumbers; unwaxed ones need only a light scrubbing. Cucumbers are tastiest served raw, as in this cool side salad: Thinly slice 2 regular cucumbers and toss with 3 tablespoons rice vinegar, 2 tablespoons chopped cilantro, 2 teaspoons sesame oil, and a pinch of sugar and salt.

Recipes

• Cucumber Soup
• Scallops With Sweet Cucumber and Mango Salsa
• Tzatziki (Greek Yogurt Dip)
• Tuna With Asian Slaw
• Cucumber and Chili Margarita