Free shipping on orders over $50. Use code ship50

The Culinary Connoisseur

 

The Culinary Connoisseur

Hi Fellow Foodies,

If you enjoy the kitchen as much as we do at The Peppermill, you'll want to share the latest edition of "The Culinary Connoisseur," our weekly column. You'll enjoy fascinating food facts, delicious recipes that really work and timely tips.

Our current article is featured below. Visit our blog to browse through all previous articles.

Quite a Cumber

 

While cucumbers are not as famous in the health world as some of their fellow vegetables, it would be wrong to underestimate their health benefits. In addition, cucumbers are now known to contain phytonutrients that lower chronic inflammation and even risk of cardiovascular diseases and certain cancers. In several recent studies, cucumber have been referred to as an "anti-diabetic" food, showing lower risk of type 2 diabetes in study participants who included cucumbers in their meal plans.  Because cucumbers are composed of about 96% water, they are great for promoting hydration and can help you meet your daily fluid needs.

While there are hundreds of different varieties, all can be divided into two basic types: slicing and pickling. Slicing cucumbers include all varieties that are eaten fresh. These varieties are usually large in size and thick-skinned. Their size makes them easier for slicing, and their thick skin makes them easier to transport without damage.

Pickling cucumbers include all varieties that are cultivated not for consumption in fresh form, but for processing into pickles. While pickling cucumbers can always be eaten fresh, their smaller size and thinner skins make them easier to ferment and preserve.

Cucumber plants are hardy and naturally thrive in all climates and have been widely cultivated worldwide. They are believed to have originated in Asia, Both in parts of China and southern regions of India, Sri Lanka, Myanmar, and Thailand. At present, China is by far the world's largest producer of cucumbers with over 54 million tons of total production

Approximately 50,000 acres of cucumbers grown for fresh consumption and 100,000 acres of cucumbers grown for pickling are planted in the U.S. each year. Demand for cucumbers from U.S. consumers means that a greater amount of this much-loved vegetable gets imported into the U.S. - primarily from Mexico - than gets produced domestically.

Just like tomatoes, pumpkins, and avocados, cukes count as vegetables in terms of supermarket organization, but not in the world of science where they are considered fruit because they contain seeds. They are more related to watermelon than carrots or lettuce. The truth is in the seeds.

 

 

Mexican Cucumber Salad

Bright flavor and a bit of heat give this salad a leg up on other cucumber salads!

 

2 medium cucumbers - peeled, seeded, and chopped

1 pint grape or cherry tomatoes, chopped

1/2 cup chopped green bell pepper

2 cups corn kernels, fresh or canned, drained

1 jalapeno pepper, seeded and minced

1 small onion, chopped

1 clove garlic, crushed

2 tablespoons lime juice

1 teaspoon fresh parsley, checked and minced*

2 teaspoons fresh cilantro, checked and minced*

1/2 teaspoon dried dill weed

1/2 teaspoon salt

*use 2 cubes frozen if you prefer

 

1 (12 ounce) package tortilla chips

 

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, corn,  jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

 

Chilled Cucumber Soup with Sriracha Cream

Cool cucumbers get a wake up with a bit of spicy topping

 

3 English cucumbers, peeled and cut in chunks

1/2 cup cold water

1/2 tablespoon white vinegar

3 teaspoons kosher salt, divided

 

For the sriracha cream:

1 ripe Haas avocado, peeled and pitted

1/2 tablespoon fresh lemon juice

1 (8-oz) container plain yogurt

2 finely chopped scallions

1 1/2 teaspoons sriracha

 

Garnish: finely chopped scallion greens

 

Purée the cucumbers with water, vinegar, and 2 teaspoons kosher salt in a blender or food processor until smooth. Chill in the fridge while preparing the cream.

Mash together avocado, lemon juice, and remaining teaspoon salt until smooth. Whisk in yogurt, sriracha and scallions.  

Divide soup among 4 bowls. Serve topped with avocado cream and a sprinkle of chopped scallions.

 

 

 This is our current article. Visit our BLOG to browse through all previous articles

Account sign in

Please enter your email address and password below to access your account.

Your Email Address
Password
Forgot your password? Click here
Don't have an account? Click here
Forgot Your Password

Enter your email address below and we'll send you a new temporary password.

Your Email Address
CREATE AN ACCOUNT

Complete the information below to create your own account

First Name
Last Name
Your Email Address
Password
Confirm Password

Loading...
EMAIL A FRIEND

Share this page with a friend. Simply fill in the info below and we'll send your friend an email on your behalf.

Your Name
Your Email Address
You Friend's Name
Your Friend's Email Address
Message
Please type the image's letters in the box below
CAPTCHA   



SUBMIT

Sorry, you're using an old browser. Please upgrade. You can navigate links below