Cucumbers are widely grown throughout the world; most scholars agree that they originated in India and have spread through most of the temperate growing regions. They have been cultivated for thousands of years -- there are references in ancient Roman writing to cucumbers and how they were believed to help digestion and headaches.
Recent research has shown that cucumbers are good in supporting bone development. The skin contains caffeic acid that has been shown to prevent further damage after a heart attack. There is also a fair amount of silica which in conjunction with Calcium and vitamin D increases collagen production for healthy bones.
Because cucumbers are approximately 90 per cent water, they are also good for weight loss as they are high in fibre to help fill you up. Part of this sensation is caused by an amino acid - tryptophan -- which converts to serotonin which has been helpful in controlling emotional and binge eating.
As with almost any food there are some people who really enjoy the mild flavour and coolness of cucumbers, but a small percentage of the population finds them very bitter or perfume tasting.
There are 3 main types of cucumbers on the market in North America.
Field: which are the ones with deep green skins and bumps or tiny spines on the surface, these have seeds inside.
English: These are longer and thinner than the Field type, usually the skin is a paler colour, but this is often because they are grown in hothouses and not exposed to direct sun. There are no developed seeds in these. They are the more common type that are seen in the stores all year.
Pickling: These are bred for uniform size, and are commonly picked when they are 2.5 to 4 inches long and about an inch wide, the uniform size is an advantage when processing as the brine penetrates more evenly and when cut or processed that look more consistent.
The recipe that I have chosen for this week is Tzatziki which is a dip/sauce that is made with Cucumbers, yogurt and garlic. This recipe will produce a product that is similar to what is available commercially, but I feel it is a much better product as it has less filler than most products on the market. It can be used as a dip or a sauce -- I like to serve it with grilled chicken or lamb; a lot of restaurants serve Tzatziki with calamari. As a dip it is very nice with grilled/toasted pita bread.
Tzatziki
Serves 4 to 6
Ingredients:
250 ml plain yogurt
250 ml cucumber, seeded if required and shredded
3 cloves of garlic minced
30 ml Olive oil
15 ml fresh squeezed lemon juice
5 ml salt
2 ml ground black pepper
Directions:
1. Drain yogurt in a colander lined with cheesecloth for at least 1 hour. The yogurt will lose approx of its volume and will be thicker and creamier
2. Press the shredded cucumbers in a colander with a dish on top of them to weigh them down, let drain for 1 hour. Then squeeze to remove excess moisture.
3. Combine all ingredients and mix well. Refrigerate for at least 1 hour prior to serving, fresh mint leaves are a traditional garnish for Tzatziki.
