Cool cukes


Illustration by serene lusano

Afraid of cucumber burps? Fear not—as with most produce, there are countless varieties of cukes to try. Skip the standard big green American types and try some less bitter and fully edible ones. I'm partial to lemon cucumbers for growing, because their bright yellow skins are tender and you don't lose them in the garden. But look for bumpy Kirbys, pale green Armenians and short and stocky pickling cucumbers, too. Asian markets may stock Kyuri, a type of essentially seedless Japanese cucumber. Whatever the type, enjoy these cooling cucurbits in a big salad with cherry tomatoes and feta, or muddle some with mint and top with gin and tonic. Cucumber agua fresca is another summer quaff not to be missed.