Saturday, June 6, 2009
I’m so excited to show off my first homegrown cucumbers, and I started them from seed! They’re “Japanese Soyu Burpless”, an organic heirloom variety. The seed packet indicates they grow to 18 inches or longer, but this first one seemed ready to harvest at almost 15 inches.
Second cucumber, not quite ready to harvest
Although they look a little prickly and skinny, they taste great—juicy, a little sweet-salty, and earthy. We ate the first few bites plain and chopped up the rest with a few splashes of white wine vinegar and sea salt.
And the squirrels, which ARE staying away from my tomatoes since we protected them with bird netting, aren’t even touching the unprotected cucumbers. Yippee!