My pick this week is Lebanese cucumbers, the most commonly produced vegetable in the world. Annual global production now exceeds 60 million tonnes. Here in Australia this product hits its peak for taste and quality in the springtime. They are grown in glasshouses all over the country and become more and more popular every year. The old fashioned green cucumber that my generation grew up with is very close to being a thing of the past. Traditionally Lebanese cucumbers can be, and this year has been, very dear in winter and with the onset of warmer weather in spring they just abound all over the country. So this week a great product, great quality and great prices for a fantastic spring vegetable that is high in antioxidants and vitamins A, C and K. Good value and good for your health.
HOW TO PICK
Choose those with bright-green skins and a firm, fresh appearance. Avoid those with soft spots or yellowing colour.
HOW TO STORE
Store in a plastic bag in the vegetable crisper for up to five days.
