Showing all 6 results
Cucumber, Addis Pickle (Organic)$3.50–$12.50
Cucumis sativus. Pickling. 55 days.
Pickling type that is also great for fresh eating. Addis Pickle was so productive, Sarah ate one almost every day for lunch from the single (under-watered) plant in the kitchen garden from late July into September. Dark green with white spines, 5–7” cylindrical fruit are good for processing. Bred in 1976 by R.L. Lower of North Carolina State University to have resistance to powdery mildew, downy mildew, anthracnose, and angular leaf spot. It is interesting that a southern bred cucumber performs so well in the Pacific Northwest, but it seems to be very widely adapted.
Cucumber, Mideast Peace (Organic)$3.50–$12.50
Cucumis sativus. Slicing. 50-60 days.
Middle Eastern/Mediterranean type cucumber – bright green skin, smooth, mild flavor – with amazing sweet flavor, texture, productivity and appearance. Nobody needs to grow the American type of cucumber – dark-green, bumpy, prone to bitterness – when there are delicious gems like this. Thin, light-green skin is remarkably tender yet durable. The 6-7″ fruits can be harvested small for pickling or sized up for salad and slicing. Early production and prolific even in cool weather. One interesting trait of Middle Eastern types is that they keep very well and taste great even when the skin gets a little wrinkled. A selection developed by Dr. Alan Kapuler of Peace Seeds in Corvallis, Oregon.
Cucumber, Poinsett 76 (Organic)$3.50–$15.00
Cucumis sativus. Slicing. 60-70 days.
There’s no need for hybrid cucumbers with wonderful varieties like this around! Dark green skinned, 7-8″ long fruits are juicy, crunchy, and sweet. The yield is remarkable and we highly recommend it for organic farm production or for anyone who wants totes full of classic slicing cukes. Just one of the excellent varieties of Dr. Henry M. Munger, one of the great public plant breeders of the 20th century. It was cooperatively released in 1976 by Cornell and the Clemson, Virginia, Agriculture Experiment Station. Originally selected to be resistant to anthracnose, angular leaf spot, downy mildew, powdery mildew, spider mites and scab. We thank Southern Exposure Seed Exchange for bringing this variety to our attention.
Cucumber, Sonja (Organic)$3.50–$6.50
Cucumis sativus. Slicing. 50 days.
American slicer type. Bush type plants produce 10-13” long, dark-green fruits with subtle white ribs and smooth tender skin. No bitterness, extremely sweet flavor is crunchy and delicious. This variety is gynoecious (predominantly female flowers), so in the absence of other cucumber varieties to pollinate the fruit will set fewer seeds, which contributes to Sonja’s excellent eating qualities. Grows well outdoors and under cover. Produces well all season long.
Seed produced by Sunset Lane Farm in Brownsville, Oregon.
Cucumber, True Lemon (Organic)$3.50–$37.70
Cucumis sativus. 65 days.
Let’s get this out of the way right now: I love lemon cucumbers. I like all cucumbers, but lemon cukes are the only cukes I love. Let me count the ways: They are crisp and delicious, and in addition to being the size, shape, and color of a lemon, mature fruit have a really nice lemony flavor. Their skin isn’t thick and waxy, so no need to peel. They are (to my experience) burpless and never bitter. They are the absolute perfect size for snacking, and also slice up great for sandwiches or pickles. Because the fruit is not the same color as the foliage, they are easier to see when harvesting. A little late to start, but they stay productive later than the slicers and pickles. Disease resistant. Best eaten before they turn yellow. This is one of those varieties that isn’t rare, but is so perfect we had to include it in our catalog (perhaps we were also motivated by our desire to have a few month’s worth of unending eating supply). Heirloom originally introduced in 1894.
Jamaican Burr Gherkin (Organic)$3.50–$9.50
Cucumis anguria. Gherkin. 65 days.
A rare and unique cucumber relative originating in West Africa and brought to Jamaica via the trans-Atlantic slave trade in the 1500s. It has remained a popular vegetable in Jamaica. The Jamaican variety is a member of what are often called West Indian Burr gherkins. Earlier and more productive than the common strain. The 1-2″ long, light green fruits are covered with soft spine-like bumps giving it its unique look. Best eaten when small and young, before filling up with seeds. With a mild, slightly tangy flavor and a pleasing crunch, Burr Gherkins are fantastic pickled, in stews and stir fry, and also raw. Very versatile, they can be used like cucumbers or cooked like squash. Even though the fruits are small they are unbelievably productive, out producing every other cucumber we have grown. More resistant to disease and insects than cucumbers and squash. Grown similarly to cucumbers, however the vines can grow up to 8′ and love to climb up trellises.