Do cucumbers ever taste good as mature fruit?

Yacon grew great and highly vigorously for me indoors, when I started them in February. When I took them outside in March, wellllllll, the frosts killed them off right quick. So I was much too eager! They resprouted, but as soon as the summer heat hit, they started to wither and die down.

Probably what happened was that I didn’t water them enough. But I didn’t have my mulch yet, and I didn’t have much water to give.

My plan for yacon next year is to:

a) Buy a variety from Cultivariable. I’m learning towards Bogachiel. If any of my crowns have survived (I hope so!), I’ll replant those next year, too. Of course, I’ll also try anything I can get in a trade! :smiley:
b) Start them indoors in February and put them outside in March again, but this time, under a hoop house that will provide a significant amount of frost protection. I think I need to start them in February so that they can get large before insects and drought start becoming a big deal in May.
c) No mulch while we have spring rain. Lots of mulch once summer drought hits.
d) Put them in a partial shade spot. That should provide at least ten degrees of temperature cooling, and I suspect they will really appreciate that. If nothing else, the soil will stay moist for longer in the shade.

In general, I’m starting to suspect most “full sun” plants actually prefer partial shade in my yard. Full sun in my yard means about sixteen hours of intense high elevation sunlight. Partial shade means about six to eight hours of that. I know people who buy shade cloth, and I think that’s silly – I’d much rather grow partial shade in the form of fruit trees! :smiley:

“My yard has too much sun” is a good problem – that means I can get away with planting way more trees!

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I’ve started reading ‘Eating to Extinction’ by Dan Saladino. Excellent book about ‘the world’s rarest foods ans why we need to safe them …’
But it mentions bitters and sours. So i have to tell you.
It speaks of bitterness and soir tastes we don’t appreciate anymore. It was bread out of foodcrops, leaving them increasingly vulnérable to pathogens and insects. Increasing use of chemicals killing the soils followed.
Fuzzy eaters are killing the planet?!?
No cides and monocultures are. But should we really be celebrating sweet tooth culture?
I believe this merits some discussion on the forum. I was thinking with the title’ Lizzy Longteeth killing the planet’ in the off topic forum would attract some attention. Just kidding.

This year my cucumbers worked. Thanks to Thomas Picard who’d given me envellopes with the weirdest seeds. I’ve got white, yellow, brown, and hairy cucumbers.
My fussy friend past by and was very amused. He tasted the most classic one and said it was sweet, had a lot of taste and despite having a bitter aftertaste they were the best he’d tasted in a long time.
The brown one in the pic was sour and bitter. Such an exciting taste pallet. Will be lovely in my dandelion nettle salad. :wink:

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I’m a picky eater, and I’ve learned to experiment a lot to find things that are both a) healthy, and b) work for my body. The more I try to eat whatever’s healthiest that I’m okay with eating, the more I find my taste buds fall into line with what’s healthy for my body.

I’m learning to trust my body when I feel an aversion to eating something. Sometimes that thing is sweet and delicious, like mulberries! More often, it’s something bitter, like lettuce in midsummer.

Every once in awhile, I find something that my mouth absolutely hates and my guts absolutely love, like sauerkraut. I just can’t bring myself to eat that anymore . . . I just can’t. I hate it too much. But that does get me thinking that I should probably eat more yoghurt (the only fermented food I actually like) and Brassica oleracea (twist my arm).

I strongly suspect the reason Brassica oleracea is my favorite vegetable is because it’s full of nutrients my body needs. Broccoli and cauliflower in particular taste delicious to me. Any other part of the plant that’s not bitter (in other words, harvested in cool weather rather than hot) is delicious, too. I can get tired of squash very quickly, but I never get tired of broccoli. I think my body is speaking emphatically about how good it is for me.

Ah very nice to be so consciously busy with taste. Sauerkraut means acidy herb in german. It’s more sour than anything. Have you tried making it yourself? Do you like cabbage for starters? You could make it less strong if you stop the fermenting earlier.
Anyway, i can imagine not finding energy to start making something a bit less revolting because someone on thé internet wants you to. Ha!
I try to do the same actually follow my taste buds ans it’s let me to eating fruit a lot later in the process towards decaying. You know, when it turns soft ans squishy and fruit flies start to find it interesting. I found it much tastier than what i was taught to eat. Rock hard green apples kept in the fridge as sour as sauerkraut kept strictly in the fridge to keep thème so hard they make my gums bleed. I hate them, those green apples. Those people eating those are crazy.
I like it if i can smell the sweetness from within grabbing distance. Beautiful deep colors screaming i’m ready.
People are like what you’re doing eating that?!

But they don’t know the goodness.

Same maybe for cucumbers. Leave them on the plant. Let them get ripe. Yellow ish, with seeds that have matured, scrape them out, safe them. Eat the sweet ripened yellow ish cucumber in majestic serenity and leave those green weird tasting unripe things to the brainwashed plébiscite.

Those people know not even their tastebuds.

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These are going to be ‘interesting’


And i can’t wait to get a bite of these.

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That’s the thing about sauerkraut: I love cabbage, but sauerkraut doesn’t taste like cabbage to me. It tastes like onions to me. Even though there are no onions in it. And onion is pretty much my least favorite flavor in the entire world.

Oddly enough, I love garlic, which is closely related to onions. I can happily eat garlic every day. I can see how the two flavors are similar; it’s just that one tastes delicious, and one tastes vile. Weird, huh?

As for fermenting at home . . . yeah, I could try that, but my motivation to do so is, well . . . have I mentioned that I don’t like cooking? Because I don’t like cooking. At all. (And by “cooking,” I mean more “food preparation,” since I do like my food cooked – in fact, I like my food cooked to the point of what most people consider way overdone.)

It’s pretty much the limit of what I’m willing to do 90% of the time to chop up a few vegetables and fry them with meat. And that mainly only works because I’m hungry and that sounds tasty.

I think the further away the time period that I can eat a thing, the less willing I am to go to any effort to make it. This is especially true with things that would need to be eaten within some sort of short timeframe. The thing is, my whims of what I want to eat can change rapidly – and what I want today may not be what I want tomorrow. With fermenting, you’d be making something a week in advance that you might not want in a week. Even if it was something I loved and ate regularly, the chances would be high it would go bad because I would no longer want it by the time it was ready.

And I really don’t like fermented things, so that would be pretty much a guarantee.

I have a jar of fermented carrots my aunt made me . . . ten years ago . . . that is still in my fridge. It has probably gone bad by now. I’m kind of afraid to open it now. I haven’t been able to talk myself into eating it for ten years. I just haven’t ever wanted to.

So, you can see why learning to ferment myself seems . . . not worth it.

I did try learning to make yoghurt, which I enjoy and eat regularly, because my sister told me it was much cheaper than buying it. I made a batch. It was a lot of bother that I found annoying. Then it went moldy before it was finished fermenting. I decided yoghurt is cheap and I don’t want to try making it again.

I’m sure I could learn. I’m absolutely certain I could learn, and I would have the motivation to do so if it became the only way I could get yoghurt.

I’m also absolutely certain that I’d prefer to have somebody else do it (my husband doesn’t mind cooking, and my daughter quite likes it), while I just grow the food.

I’ve been told I’m weird because I love growing food and don’t like cooking it. I guess so – but that makes me a really useful weirdo in a community that has a lot of people who love cooking and don’t like growing it! :wink:

P.S. I think a lot of my aversion to cooking has to do with the fact that I hate being wet. I will, when cracking six eggs into a pan, wash and dry my hands off after every egg, even though I know I’m about to grab another one, because I just can’t bear to keep that moisture on my hands for an extra second. Wetness feels gross.

Meanwhile, I can dig in the dirt for six hours and be happy. Soil feels clean.

My sister is the opposite, and she loves cooking and hates gardening.

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Those really spiny ones look crazy! What kind of variety are they?

They’re African

West Indian ghrerkin (Concombre des Antilles) | AZ Martinique

This one was definitely melo cucumber. Bit dissapointing to not taste the sugar i expected while smelling really nice melon. So i decided to add peaches to a salad of purslane.

I harvested cucumbers last fall (September), then stored them in crates in my bedroom until I opened them, and planted seeds this spring (May). I don’t remember tasting them. They stored fine.

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That’s neat! A long storage life is useful to be able to do the work of seed-saving during a less busy time of the year than fall.

It may be interesting to taste them and see if any are delicious ripe. If so, seeds from those fruits might be worth separating into a new dual-purpose landrace.

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Hi Hugo and everybody, this strain was called “sikkim” and supposed to be good even mature, but mostly used stirfried in India. Personnally I really like it, but prefer when young.
Last year I grew too the Gagon cucumber, very interesting too.
Both have another thing in common": they just grow crazily! Huge leaves, huge vines, and the most resistant to humidity here… then huge yields too. Incredible when trelissed.

Then this one: “Kaiser Alexander”, bred in Russia but from the same subspecies (cucumis melo sikkimensis they write) seems to have the same storage properties: https://www.kcb-samen.ch/product.php?products_id=910010&language=en

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Is Cucumis zambianus the same thing as “jelly melon”? That is generally listed as Cucumis metuliferus.

No, I know cucumis metulliferus (“kiwano”) quite well, and like it, it is not the same species.

Cucumis zambianus sounds really interesting! Are those spines hard and poky, or just soft and cool-looking?

Yes they are soft, you can peel the cucumber but it is not necessary

I ate a super ripe cucumber yesterday. The slightly woody skin covered a crunchy interior. Definitely not the phenotype I expected. The unique yellow variety may differ in phenotype from green Marketmore type cucumbers, which haven’t ripened yet.

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That sounds like a nice internal texture! How was the flavor?

This one had burst open. Waffles of fruit flies surrounding it. Lucky find! It tasted like melon icecream.

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Was that a C. Sativa or a C. Melo?