{"id":78915,"date":"2014-08-22T20:45:22","date_gmt":"2014-08-22T10:45:22","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=78915"},"modified":"2014-08-22T20:45:22","modified_gmt":"2014-08-22T10:45:22","slug":"cool-as-a-cucumber","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/08\/22\/cool-as-a-cucumber\/","title":{"rendered":"Cool As A Cucumber"},"content":{"rendered":"

\"\"<\/a>August 22, 2014<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Cucumber is not only the most refreshing of all vegetables, it’s is also one of the first vegetables to be cultivated – in fact, it’s believed humans have grown them for several thousand years.<\/p>\n

Cucumbers can contain over 90 percent water, giving them their highly refreshing quality.<\/p>\n

Although there are more than one hundred varieties cultivated around the world, most people would only be familiar with the few that are commonly available in their countries.<\/p>\n

The two varieties I grew up with were the common smooth, dark green skinned type with lots of seeds and a jelly-like centre, or the white skinned apple type.<\/p>\n

The problem with these varieties is the skin can be tough-as-leather and the often-bitter seeds will send anything else they are served with soggy. <\/p>\n

They are also believed to cause indigestion.<\/p>\n

Nowadays, the most popular would be the Continental (or telegraph) variety, <\/p>\n

The skin is tender and there are considerably less seeds, giving them the nickname of \u2018burpless cucumber\u2019.<\/p>\n

Other smaller cucumbers with very thin skins are grown for pickling, or used to make gherkins and dill pickles.<\/p>\n

Indians produce a refreshing accompaniment for hot curries called \u2018raita\u2019, where the water is removed from the thinly sliced cucumber with salt and then mixed with natural yoghurt.<\/p>\n

Here’s how to make it:<\/p>\n

* * *<\/strong><\/h2>\n

Cucumber Dip for Anything<\/strong><\/h2>\n

Skin, deseed and finely chop one Lebanese cucumber, then combine in a bowl with one garlic clove (crushed), one tablespoon of fresh lemon juice, one tablespoon of fresh chopped mint, one cup of natural yoghurt. Season with salt and pepper.<\/p>\n

Refrigerate for three hours before eating.<\/p>\n

* * *<\/strong><\/h2>\n

Gazpacho Soup<\/strong><\/h2>\n

Ingredients:<\/strong>\"\"<\/a><\/p>\n