Cucumbers
Christopher Columbus first brought cucumbers to America. Soon thereafter, Native Americans and colonists began growing cucumbers up and down the eastern coastal states of America. Today, the majority of cucumbers are still grown in this part of the Unites States, with one exception, California. Florida is the biggest producer of cucumbers in the United States, with California, New York, North Carolina, South Carolina, Texas, and Virginia next.
Cucumbers have exceptionally high water content, more than 95 percent, which gives them a crisp, cool and moist consistency. The inside of a cucumber can be as much as 20°F cooler than the outside air.
Storage & Selection 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. Most commercial slicing cucumbers are waxed to extend shelf life while the European cucumber is wrapped in cellophane.
Cucumbers should be stored in a plastic bag and placed in the refrigerator at a temperature between 45°F and 50°F for up to a week. Be sure not to wash cucumbers until you're ready to use them.
