Cucumbers
Slicing and pickling cucumber varieties.
Cucumbers
Pickling Cucumbers
Small, firm cucumbers bred specifically for making crispy, crunchy pickles. If you have never made your own pickles with garden-fresh cucumbers, you are in for a revelation. Varieties include: Boston Pickling (ideal for crunchy flavorful pickles — smaller uniform shape, perfect for packing into jars) and Beit Alpha (crisp, tender-skinned with mild sweet flavor — nearly seedless, versatile for pickling or fresh eating). Growing tips: Pickling cucumbers are bred to stay firm through the canning process. They produce heavily in a concentrated period — perfect for batch pickle-making days. Harvest small (2-4 inches) for cornichons or at 4-6 inches for dill pickles. Do not let fruits get too large or they become seedy and soft. The simple fridge pickle: sliced cukes + vinegar + salt + dill + garlic. You are welcome.
$4.00
Cucumbers
Slicing Cucumbers
Crisp, refreshing slicing cucumbers for salads, sandwiches, gazpacho, and fresh eating on hot summer days. Homegrown cucumbers have a flavor and crunch that store-bought can never match. Varieties include: Straight Eight (classic straight shape, crisp texture, refreshing taste), Marketmore (dark green, reliable and productive), Lemon Cucumber (round heirloom with pale yellow skin and mild crisp flesh — perfect for fresh eating or pickling), Beit Alpha (Middle Eastern/Persian type — crisp, tender-skinned, sweet, nearly seedless), and Poinsett 76 (high-yielding with dark green skin and flavorful flesh). Growing tips: Cucumbers love heat and need consistent moisture. Direct sow after last frost when soil is warm, or start indoors for a head start. Provide a trellis — vertical growing saves space, keeps fruits clean and straight, and improves air circulation. In our Owens Valley climate, cucumbers thrive but need regular watering. Harvest frequently at 6-8 inches for best flavor.
$4.00