This winter, while many of you were reading articles about summer destinations or new styles, I was reading about cucumbers. I know . . . but this is why you’re an EE member — who else is reading about cucumbers?
I’ve often wondered which were “the best” to use year-round. Now I know: Persian cucumbers. They’re small, thin, and usually sold packaged, vs. loose, in your produce section. They’re also firm, crisp, and taste amazing. The skin is edible, not like the thick, waxy skin on your standard variety. English cucumbers are my second choice, though local and fresh Kirby cucumbers are also very good in the summer. For year-round, though, go with the Persian — you’ll be glad you did!