Thank you so much for tuning in to the second episode of Super Summer Chefs! Once again, Project GROWS has teamed up with the the Boys and Girls Club of Waynesboro Staunton & Augusta County and the Virginia Family Nutrition Program for a brand new episode featuring cucumbers! In our last episode we learned how to harvest carrots and how to make a delicious glazed carrots recipe. Like carrots, cucumbers come in several different shapes, sizes, and colors. In the video, Jay from the Boys and Girls Club talks about three varieties in particular: “Nokia”, “Diva”, and a third classic pickling cucumber. Not only are they an awesome source of vitamins and nutrients, but they also store a lot of water! On a hot summer day, cucumbers are a perfect refreshing snack. They can also be eaten in many different ways and go well with other foods and dips! Jay loves cutting his cucumbers into smaller sticks and dipping them in ranch dressing. He also enjoys a quick cucumber snack by slicing cucumbers and mixing them with onions in salt and vinegar.

Harvesting cucumbers can be somewhat tricky. Their green color allows them to easily blend in with their plants if they are grown in large quantities. Once Erika has found the cucumber, she uses a small knife to harvest it from the plant. Cucumbers can be harvested without using a knife, however it is the plant and the cucumber can be damaged if it is not harvested with care. 

Veggie Pasta Salad

This is an awesome dish because it is so easy to customize and include any of your favorite summer veggies. To wash the cucumber, run it under cold water and wipe off any dirt or marks. Be sure to check all sides of the cucumber from top to bottom before moving it to a cutting board or surface. When cutting the cucumber, remove the ends first before slicing into thin slices. Feel free to cut the slices as large or as small as you would like! Use the bear claw method as Morgan demonstrates in the video to practice cutting safely. Once the vegetables are cut, cook the pasta and any frozen ingredients that you may be including. Add the cooked ingredients to your cut vegetables, and it will be ready for eating! If you would prefer to eat the dish when it has cooled, place it in the refrigerator for 4 hours.