Did you know cucumbers have a water content of over 95 percent? Its no wonder they are so fresh and crispy tasting! Cucumbers are a great staple to summer recipes because of the cool and moist flavor. Select cucumbers that are firm and display a good green color. They should be well shaped but not too large. I favor the smaller cucumbers because they tend to be less bitter. Small bumps or light green spots are not an indication of poor quality. Avoid cucumbers that have withered or shriveled ends, a dull or yellowed color, puffiness, soft spots, or pitting. Cucumbers should be stored in a plastic bag and placed in the refrigerator for up to a week. Be sure not to wash cucumbers until you’re ready to use them. One of my favorite ways to eat cucumbers is in a cucumber-tomato salad. Simply chop the vegetables, and mix with Tantillo California Extra Virgin Olive Oil, red wine vinegar, garlic salt, pepper and Italian seasoning. Everything is mixed to taste so make it to you liking!
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