“Let food be your medicine.” Hippocrates
This year we planted a cucumber that was new to us, called a “Lemon” cucumber. It is shaped and colored like a lemon but with the texture and taste of a cucumber. It was fun to make salad and beautiful pickles out of them. However, I prefer standard pickling and Armenian cucumbers, both of which are wonderful for eating raw as a snack, in salad, sandwiches, summer rolls, wraps, dips, drinks, and of course for making pickles. The Armenian variety is almost seedless and very crunchy. It is long and light green with ridges, and is very fruitful.
Cucumber is a refreshing snack full of water and minerals, such as calcium and potassium. also vitamins K and C. Gut health, strong bones, balanced body temperature and blood pressure, sugar and weight management, and cancer resistance are many of the benefits. It is also refreshing for skin and eyes and is used in spas and at beaches to protect eyes from skin masks and salt in the sea water.
Zucchini is high in antioxidant and can strengthen the immune system. It strengthens bones and has fiber to help healthy digestion. Another benefit is promoting eye health and lowering cholesterol and blood pressure, which leads to healthy heart. It is full of vitamin B and minerals. They can be consumed raw, roasted, sautéed, or grilled as a side dish, stuffed for a main dish, and even used in muffins and cakes.
Delicata squash has lots of fiber and minerals like potassium and has all the benefits of cucumber and zucchini mentioned above. There is no need to peel it. It can be roasted and used as either a side dish or a stuffed main dish. Enjoy this wonderful long lasting vegetable.
“Let’s always eat and drink healthful food and beverages and do it in moderation.” Dr. Sii
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