A trio of scrumptiousness that you can slice or dice, enjoy in salads or sandwiches, sprinkle with a little salt & pepper, a touch of vinegar or with some garlic or onion or slathered with dip – or a simple soup (see below)
There are 4 seeds per packet and this collection contains one packet each of...
Burpless Tasty Green F1 ~ a favourite for outdoor growing, produces slender, crisp, juicy, delicious fruits. harvest and enjoy from mid-summer to early autumn
Crystal Lemon ~ vigorous and prolific, producing round pale yellow fruits, this variety is very happy outdoors. This is our most popular cucumber variety
Spacemaster ~ very compact plants, can even be grown in hanging baskets, with fruits to 20cm long
A Simple Soup recipe for your cucumbers
You will need
1 tablespoon butter (or more if you like but add gradually)
1 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, finely chopped
2 large cucumbers (or 4 small ones), peeled and thinly sliced
2 small courgettes, thinly sliced
700-750ml vegetable broth or stock
A medium potato, diced, for thickening
Seasoning choices include dill, parsley, tarragon, mint, chives or celery leaves (or make your own combination) or a sprinkle of smoked paprika or add a finely sliced chilli should you like a bite of heat. Other flavouring could be some chopped rocket scattered when serving or a dash of lemon or lime juice
- Heat butter and oil in a large pan (medium-high heat) until butter melts.
- Add the chopped onion and garlic & sauté until translucent - takes 3-5 minutes.
- Add the sliced cucumbers and courgettes and stir until softened - takes 2-3.
- Add the 700ml broth or stock and bring to the boil.
- Add the diced potato and seasoning then reduce the heat to simmer for 20-25 minutes, or until the veggies are tender
- Purée the soup until smooth – a stick blender or food processor
- Serve warm or chilled.