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	Cucumber
	Cucumbers are great in salads from the bigger chunks in the American and Japanese salads, to a small dice for an Israeli salad and in Tabouleh. They are lovely pickled and make a nice side or topping with some onions vinegar and sugar (and Dill!). I understand you can also cook cucumbers, though I never have. Tzatziki is a Greek dip that can be used on meats like lamb or as a dip with pita or a crispy bread. It also makes a nice sandwich spread. Take a grated or sliced cucumber, minced garlic, yogurt, olive oil, lemon juice and some fresh chopped dill, salt & pepper and mix it all together. It's better if it sits a little in the fridge, covered of course. Tabouleh is really delicious, easy and good for you made with Bulgur that you soak in hot water, olive oil, salt and lemon juice.  Then add parsley, mint, tomatoes, cucumbers and scallions.  It's better the next day! Asian Cucumber Relish is a delicious addition to fish especially!
	Cucumber Facts:
	Nutritionally: 95% water, Cucumbers are low in calories. The skins have Vitamin A and Vitamin C and folic acid.
	How to choose: Small, firm and deep green are best. They are bitter when the plan was unhealthy. If bitter, most of the bitterness can be removed from the peel and the stem.
	How to store: Cucumbers keep pretty well in the crisper drawer of the fridge, up to 10 days. If too cold, the cucumber will get soft and translucent and yucky.
	Fun Fact: Sprinkle the cucumber peelings with salt and put them where you see ants coming in your home. Ants won't cross this line.  Eating spicy foods, better than milk, bread or water, cucumbers will soothe the burn in your mouth.
	Asian Cucumber Relish by Emeril! 1/2 cup peeled, seeded, julienned cucumber 1/2 teaspoon salt 1/4 cup peeled, julienned daikon 1/4 cup peeled, julienned carrot 1 tablespoon fresh lime juice 2 teaspoons fish sauce 2 teaspoons minced fresh cilantro leaves 1 teaspoon mirin 1 teaspoon minced Thai chile, or other red chile Toss cucumbers with salt in colander. Place colander in sink or over bowl and let stand 15 minutes. Press down on cucumbers to release moisture. Rinse, drain and pat dry.  Combine cucumbers with remaining ingredients. Toss to coat. Cover and refrigerate for 15 minutes. Serve on top of Asian Salmon Burgers.

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