This year, my sister Raina started a little farm in Sonoma County and we visited this weekend. There wasn’t enough room in the fridge for all the veggies she sent home with me, so I’ve been putting up sauces and soups and eating too much salad for the last few days.
That photo up top is a lemon cucumber, one about as big as a man’s fist. It’s pretty, but apparently too old to be delicious. You want ones that are whiter and more the size of an apricot. I’m not generally a fan of cucumbers, but these are so crisp and light, not nearly as dense or tough as the supermarket variety. They taste like slightly savory cucumber water.
My sister planted Huckleberries out of curiosity, having never tried them. They have a similar consistency to blueberries, but they’re juicier, tart, and refreshing.
Raina described them as tasting like cucumbers to her, and these did have that aftertaste. I liked the flavor, but there was a richness to it. I didn’t really want more than one. Does anyone know how to prepare these in a way that makes them more appealing? I bet they’d make amazing jam.