My newest discovery came before a dinner date with my friend Sasha. We were perusing the market for ingredients to make a tasty meal when we found what looked like a cross between a summer squash and a pumpkin.
|Lemon cucumbers at the Milliken Farm stand|
Lemon cucumbers have a sweeter flavor than regular cucumbers, but have the same crisp texture. They’re also called apple cucumbers, since some people apparently have trouble distinguishing between lemons and apples.
The Milliken Farm stand was selling them for $2.50 a pound, so I bought a few. I’ve been feeling kind of anti-traditional-salad lately, but I couldn’t think of another way to use these midget cukes in a meal.
Then I saw the fresh mozzarella at the Spring Hill Jersey Cheese stand. They only had one package of it left, so I snatched it up quicker than you can say “mozzarella-ella-ella-ey-ey-ey.” I was going Caprese style on these cukes.
Caprese salad is usually just sliced tomatoes, mozzarella cheese, and basil drizzled with balsamic dressing and olive oil. It’s a refreshing, filling twist on a traditional salad and I basically subsist on it whenever I’m
So Sasha and I trekked home from the market and got to work slicing up fresh heirloom tomatoes, the Spring Hill mozzarella cheese, and the Lilliputian cucumbers:
|The fresh ingredients|
I am assuming you’re going to put it in a salad, so the answer is nope! Size doesn’t matter. These pocket-sized little guys do the job just as well as their more common green cousins.