One year when I was growing up my dad grew these little lemon cucumbers. They don't have a lemon flavor, they are pure cucumber in taste, but the exterior looks like a lemon tennis ball. I love the way that Jennie from the blog Straight From the Farm has hollowed out these little lemon cucumbers and turned them into appetizer-sized soup bowls. She has posted the recipe for a cucumber-almond soup that seems to go perfectly in these little cups.
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Reader Comments (Page 1 of 1)
7-31-2007 @ 1:17PM
Rachel said...
What an interesting variation! Do they only grow in your part of the US, Marisa?
http://rachelsrecipeandfood.blogspot.com
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7-31-2007 @ 1:24PM
Marisa McClellan said...
I've now seen them grow in Pennsylvania and Oregon, so I think that they should be able to grow in a variety of climates.
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7-31-2007 @ 3:25PM
Dr. Electro said...
I grew some in Texas that produced a huge yield. I love the little guys. I used them in salads and ate them whole, right off the vine with a sprinkle of salt. Can you say Summer treat?
I made some pickles with them. The bread and butter pickles came out just so-so. It seems that particular recipe softens the cukes too much. The texture is just mushy. The best batch of pickles I made from them were Kosher dill with a bright red jalapeno pepper in each jar. What a rush!! Real Kosher dill flavor, very crispy, snappy texture. But when that jalapeno afterburner kicks in you just gotta whoop it up and do a litle dance.
I'll see if I can find the recipes to share. It was over 25 years ago that I tried that experiment and my memory just isn't what it used to be.
If you have a Kosher dill recipe and some jalapenos, just do it. Pickle the lemon cukes with the jalapeno right in the jar. The first taste alone makes it worth all the labor.
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