Nothing says summer quite like a fresh crisp cucumber, an essential ingredient in many summer dishes. There are super long varieties, short fat ones, white oval ones, extra crunchy ones, spineless, burpless, bitter skinned, sweet skinned, they all add their own unique flavor to your dish.
The pickling cucumbers are also great and can be eaten young, just as they are, or pickled and enjoyed later.
Cucumbers are a warm season crop; however, they can be started off indoors to get a jump on the season and should only be planted out once all danger of frost is past. For best results, train the vines up a trellis, this ensures straight and evenly colored fruit.