
By VPPJ Staff
Sometimes it’s the little things in life that trip you up. I’ve been told I have a “cast iron” stomach, nothing seems to faze me, except maybe the humble cucumber.
Now, I know that I am not the only person who belches prodigiously when they eat cukes! My stomach, however, takes it to the extreme. Slip a half slice of a cucumber in the bottom of my 5 o’clock dinner salad and hear me roar like Mufasa at midnight. I am not a fan! This is not just because of the belching factor; I do not like the way they taste coming back up. Sorry for the graphic details!
Science will tell you cucumbers are 96% water. You take in a lot of fluid when you eat one. Natural sugars in cukes include sucrose, glucose and fructose. They may ferment in your gut and that causes belching. The skin of a cuke can be hard to digest so peeling them helps.
When you visit a farmers market this time of year, cucumbers glisten and beckon you to buy. Fresh, home grown and affordable, they are a great buy! Since I naturally avoid them I don’t look for recipes with cucumbers. Middle Eastern culture has many uses for cukes. I will never fully enjoy a gyro cause of the tzatziki sauce. Koreans make kimchee out of cukes, I will stick with cabbage. Sushi lovers use cukes extensively. Vegans adore them.
I once ordered a Pimm’s Cup cocktail. It’s a veddy, veddy English drink and they do love their cucumbers. My drink had tiny cubes of stuff in it; I thought melon. Not! They were cubes of cukes. Thanks to the alcohol in the drink for making it drinkable.
The editor of the Vernon Parish Journal is a big fan of cucumbers. This very moment there’s a large bowl of cukes, onions, vinegar and sugar marinating in our refrigerator. Rest assured I will not invade that space!
Cucumbers are plentiful now, fresh, homegrown and full of burping liquid. Grab some at your nearby farmers market or neighbor’s garden and burp away. Just remember to excuse yourself.
Here is a recipe for quick and easy Cucumber Tomato Salad the editor wishes to share with your kitchen. Bon appetit!
Trim off the two ends of a large peeled cucumber (no need to peel if it’s an English cucumber) and half it lengthwise. Then slice it into 1/4-inch half rounds. Cut 10 ounces of grape or cherry tomatoes in half; then thinly slice a small red onion to yield about 1/2 cup. Place all together in a medium bowl.
Make salad dressing by whisking together in a small bowl the following: 2 T. olive oil, 2 T. red wine vinegar, 1 tsp. honey, 1/2 tsp. Kosher salt or fine sea salt; 1/4 tsp. black pepper.
Pour the dressing over the salad and toss gently to mix. Serve immediately or refrigerate for an hour or two to let the flavors blend and then serve.


















