Cucumbers
Have you given up on Cucumbers?
We had, but now we love a new kind of cucumber. The Cucumis anguria (AKA Gherkin, West Indian gherkin, Jamaican Burr). So far this cucumber has been a very loved addition to our garden. We have not had any type of mildew or insects on this plant.
They prefer to be trellised, but we grow them on the ground. This year we are trying to grow BUSH pigeon pea as a trellis for them. Pick them small and tender to keep them producing. Rub gently with a cloth to get the prickles off. Eat these beauties when tender either raw, cooked (as you would zucchini), or fermented/pickled.
If they get ahead of you, allow the tough ones to turn soft and yellow on the vine and then scoop out the seeds and save them for the next planting. It's best to ferment the seeds before storing. Ferment by putting the seed in a glass and add a bit of water and let them brew for a few days. Rinse well, dry, and store.
I have seeds of this cucumber. Ten seeds are $3 for members who pick them up at a meeting (please let me know to bring them to a meeting) or $5 shipped to anyone.
