Cucumber – County Fair Seeds

$2.50

Cucumber – County Fair Seeds

A pickle lover’s dream! These high-yielding 3-4” long cucumbers are perfect for chips, spears, and even just whole pickles. They’re crisp and bitter-free, making them great raw as a refreshing summer snack right off the vine! No pollinator needed. Resistant to bacterial wilt carried by cucumber beetle.

Approximate number of seeds per pack: 30

Categories: , .

When to Plant in Spring:

  • Earliest Planting Date:2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds 1/2 inch deep, spacing 6 inches apart. Thin to 18 inches apart.

For Ground Plot Planting: Plant 6-7 seeds in hills spaced 36” apart. Thin to leave the best seedling per hill. Seed pack will cover a 260’ row.

For Raised Bed Planting: Plant 2 seeds 18” apart. Thin to 1 plant per 18”. Packet will cover 90 sq. ft.

Care: Water regularly and mulch to hold in soil moisture.

Harvest: Pick when cukes reach 2-4 inches. Harvest regularly to encourage growth.

Special Instructions/Tips: Give your cucumbers a trellis to climb so their fruits don’t lie on the ground.

Germination: 7 – 10 days

Days to Maturity: 50 – 60

Preferences: Plenty of water, full sun, well-draining soil

• Having been grown in India for about 3,000 years, cucumbers are one of the oldest cultivated plants.

• Cucumbers belong to the cucurbitaceae family, which also includes melons, squash, and pumpkins.

• Pickles are cucumbers that have been soaked in a brining solution made up of salt, vinegar, water, and various spices depending on what flavor you’re creating.

Cold County Fair Cucumber Soup with Yogurt and Dill
2 large County Fair cucumbers (about 2 pounds), halved and seeded- ½ cup finely diced, the rest coarsely chopped
1 ½ cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon red onion, chopped
1 garlic clove, chopped
⅓ cup loosely packed dill
¼ cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed basil leaves
¼ cup olive or canola oil, plus more for drizzling
Salt and pepper
½ small red onion, finely chopped
Directions: In a blender, combine the chopped cucumber with the yogurt, lemon juice, red onion, garlic, dill, parsley, basil and the ¼ cup of oil. Blend until smooth. Season with salt and pepper, cover and chill. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of oil and serve.

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Cucumber and Melon Salad with Peanuts

1 ½ cups cucumber, thickly sliced
1 ½ cups melon, cubed
½ bunch cilantro, stems and all, chopped
½ bunch mint leaves, chopped
½ red onion, thinly sliced
fresh hot chile, diced (optional)
1 tablespoon sugar
fish sauce, to taste
salt, to taste
juice of 1 lime
1 tablespoon sesame oil
salted peanuts, chopped

Directions: Gently combine the cucumber and melon in a medium bowl. Add cilantro, mint leaves, thinly sliced red onion, and fresh chile if you wish. Add sugar, a good jigger of fish sauce, salt, lime juice and sesame oil. Combine gently with your hands, and scatter chopped salted peanuts over the top.

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