Using up your cucumber crop

It’s time for the summer harvest! A whole bunch of delicious veggies are ready to be picked this time of year, including tomatoes, green beans, zucchini and, of course, cucumber. 

This member of the cucurbits family is known for its abundance around this time of year, and many of you may be looking for new ways to repurpose your ‘glut’ of cucumbers. We’ve got five ideas to help you make the most of your harvest. 

Photo credit: Hawthorn Early Years, VIC.

Whizz up a dip

This simple, refreshing dip goes well with crunchy crudités like celery, carrot, radish, or even snow peas and green beans. You could also pair it with torn pieces of fresh focaccia or crackers. Simply mix together ricotta cheese, yoghurt, and lemon juice in a bowl, then add thinly sliced cucumber and seasonal herbs. 

Members can access this recipe resource here.

Make a jug of Agua Fresca 

‘Agua fresca’ in Spanish translates to ‘fresh water’. This light drink with a fruit and vegetable base is traditionally combined with sugar, grains, seeds and even edible flowers. Blend your cucumbers with water, mint, lime juice, and a touch of caster sugar. Strain the mixture through a sieve then refrigerate until ready to serve.

Members can access this recipe resource here. 

Let’s get rolling

Being able to make Vietnamese rice paper rolls might take a bit of practice at first, but you’ll quickly get the hang of folding the rice paper over the ingredients so it’s firm and doesn’t rip. Cut your cucumbers short and narrow to fit the length of the rolls. You can make your fillings seasonal and crunchy with capsicum, carrots, fresh Vietnamese mint and bean sprouts.  

Members can access this recipe resource here. 

Host a high-tea

Try a high tea with a healthy twist by swapping the classic cream cheese and white bread sandwiches with these cucumber bites. Explore a whole bunch of filling options and challenge yourself to include as many veggies from the garden as possible.  

Photo credit: Coles

Preserve and pickle

Want to keep the good times rolling with your cucumber harvest? Then it’s time to break out the pickling jars. In a heatproof jug, mix white wine vinegar, hot water, salt and sugar. Place your sliced cucumbers, along with any herbs or spices you would like to flavour them with, into your pickling jar. Carefully pour over the pickling liquid, submerging the vegetables completely. Leave a 1 cm space at the top, so the cucumbers have room to soak, then simply pop them in the fridge to cool.

Members can access this recipe resource here. 

Don’t forget to share your cucumber creations with us on the Shared Table or by tagging us on Facebook and Instagram.