Cucumbers

Armenian

This long, light green cucumber, is not really a cucumber, but a melon. They can grow 2 to 3 feet long, but I harvest them at 12-18 inches, at their best. The flavor is mellow and the tender, ribbed skin does not need to be peeled. Unfortunately, they need heat to set fruit, which we have not had much of this summer.

Armenian

Corinto

A long, dark green American slicing cucumber, bred for hoop house production. It has a small seed cavity and thinner than usual skin. This should keep us in cucumbers into fall.

Corinto

Lemon

This heirloom cucumber, most likely from Russia, looks like its name: light yellow with a round to oval shape. It has a crisp, mild flesh, good to eat fresh, as you would any cucumber. You can also use it like citrus slices to flavor water.

Lemon

Marketmore

Or, more technically, Marketmore 97. It is your typical slicing cucumber: dark green, with white spines (that I usually wipe off). It was developed at Cornell University.

Marketmore 97

Poinsett

Or, again, more technically, Poinsett 97. Another slicing cucumber bred at Cornell University. It is very similar to Marketmore: dark green with white spines, crisp and meaty.

Poinsett 97