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Food School: Dead Man's Fingers. D ead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue Sausage Fruit, these fruit stand out thanks to their unusual cobalt blue to blue-violet color. Growing up to eight inches (20 cm) long, the bean-like fruits ripen on a squat shrub in the fall.
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Cut bread slices into 8 (2½×1½-inch) rectangles. In a small bowl, stir together mayonnaise, blue cheese, parsley, and pepper until combined. Spread a layer of mayonnaise mixture onto bread rectangles. Using a sharp knife, cut cucumber in half lengthwise. Using a mandoline, cut 32 very thin lengthwise slices from cucumber halves.
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Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumbers in a small bowl. Pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes. Meanwhile in a large bowl, whisk together the vinegar, mustard, olive oil and salt. Add the radicchio, endive, grapes and blueberries.
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Slice cucumber into bite size pieces and add to bowl along with blueberries and sliced almonds. Gather fresh mint leaves into a stack, roll tightly together, and slice into long, thin ribbons. Add to bowl with other ingredients and set aside. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
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Lebanese Cucumbers. Lebanese cucumber is a shorter type of cucumber and is a good choice for slicing or pickling. Lebanese cucumbers are another type of burpless cucumber plant that has thin green skin and a sweet taste. Similar to English cucumbers, plump Lebanese cucumber are a seedless variety of cucumber.
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Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before.
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Instructions. Place the blueberries and cucumber slices in the bottom of a copper mug. Using a muddler, completely macerate the blueberries and cucumber. Add vodka and lime juice. Fill the glass about three quarters full of crushed ice. Add in the ginger beer. Stir and garnish with a blueberry and a cucumber slice.
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Abundant yields of small, tasty cucumbers up to 12cm long. 'Salamanda F1': excellent for greenhouses, this hybrid variety is resistant to mildew and the cucumber mosaic virus (Bromoviridae family). It produces abundant yields of smooth light green fruit up to 12cm long. 'Socrates': great variety to grow in a greenhouse or polytunnel.
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Muncher Cucumber. Muncher is a type of cucumber that is small and crunchy. It is a great choice for snacking or adding to salads. Muncher cucumbers have a thin skin and small seeds, making them easy to digest. They also have a mild flavor that pairs well with a variety of foods. They would be good in this Tzatziki Cucumber Salad.
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Actinopyga caerulea, the blue sea cucumber, is a species of sea cucumber in the family Holothuriidae. It is native to the tropical Western Indo-Pacific region and is harvested for food. Description. Actinopyga caerulea is a large sea cucumber, growing to a length of about 400 mm (16 in). The body of this sea cucumber is white, with numerous.
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Cucumber Blue. Simple, light and beautiful, this cooling cocktail features delicious garden herbs, refreshing cucumber and a splash of soda water. Cocktail(s). Muddle cucumber, basil, and mint in the bottom of a chilled rocks glass. Add ice and Empress 1908. Top with soda water. Garnish with a cucumber ribbon and basil.
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Instructions. Place the red onion in small bowl and cover with cold water. Let it sit for about 5 minutes to make the onion less pungent, and then drain and dry the onion with paper towel. Cut the cucumber into matchsticks by making thin diagonal slices across the cucumber and then cut each slice into sticks.
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Slice the English cucumber in half lengthwise and then slice crosswise into ¼-inch halfmoons. Cut the cherry tomatoes and the little mozzarella balls in half horizontally. Add the cucumbers, tomatoes and mozzarella balls to the bowl with the red onions. Drizzle the dressing over the vegetables and toss together.
