Cucumbers and Summer Squash are truly a taste of summer - cool and crisp and full of water. They belong to the same family as pumpkin, other squashes, and watermelon.

Cucumbers were first cultivated in Asia in ancient times. After being brought over to America by Columbus, the cucumber was grown by native Americans and colonists from Florida to Canada.

The original member of the "Three Sisters" plantings, squash may have been the first food cultivated by the American Indian. The "Three Sisters" were squash, corn, and beans and were a staple of the American Indian diet. Squash are a diverse group with widely different sizes, shapes, colors, and flavors depending on the type you buy. Summer squash are tender and mild, especially when small.

Check out your region's GUIDE TO FARM FRESH FOODS** for locations of U-pick farm and roadside stands.

There are many varieties of "cukes" as they are commonly called. Inch-long cucumbers are sold as gherkins. Some greenhouse varieties reach 20 inches or longer.
The varieties that are most commonly grown in New York are for slicing. The slicing variety (as opposed to those grown for pickling) are approximately 6-8 inches long and have glossy, dark green skin and taper at the ends.

Types of Summer Squash:
Crookneck or Straightneck - These bright yellow, bumpy-skinned squash have either a straight or curved neck and are best when 4-6 inches long.
Pattypan or Scallop - These squash look a bit like flying saucers with a scalloped edge. They have a buttery taste and are best when 4 inches or less in diameter.
Spaghetti - This bright yellow, smooth, oblong squash with stringy flesh is great served as a pasta substitute with your favorite toppings. It can be used as a summer or winter squash since it's storable. Larger squash have thicker strands.
Zucchini - Popular shiny green, elongated squash used for soups, sauces, stir-fries, salads, or casseroles. They are best when 5-8 inches long, so the seeds are tender. Try using larger zucchinis for breads (make similarly to banana breads, using 2 cups zucchini per loaf)! If cooking larger ones, remove the seeds, which can be tough. The flowers can also be battered and deep fried for a special treat.

Interesting Facts:

	Cucumbers come in a wide range of sizes from inch-long gherkins to greenhouse varieties that reach 20 inches or longer.
	Cucumbers, pumpkins, melons, summer and winter squashes are all in the same plant family Cucurbitaceae; they all grow on vines and are the fruit part of the plant.

Side Bar:

	Mild, crisp, and full of water, cucumbers and summer squash are a refreshing treat in the summertime.
	Besides eaten raw, cucumbers can be baked, boiled, braised, sautéed and steamed as well.
	Choose cucumbers with a good deep green color that are quite firm without shriveled tips.
	Summer squash may be sautéed for paste, in a stir fry or in soup.
	Buy small summer squash they are more flavorful.

Eating - Now That's Easy!
Slices of fresh cucumber and summer squash with a splash of lemon juice or balsamic vinegar and a sprinkle of a fresh herb (many are grown in New York) such as dill, mint, tarragon or basil makes for a cool, quick, summer salad.
Sliced these vegetables also add texture and mild flavor to sandwiches, salads and cold summer soups.
When tomatoes arrive in your area, try mixing chopped cucumbers, tomatoes, and onions with Indian spices such as cumin, cayenne pepper, and lemon juice. A refreshing Indian cucumber condiment called "raita" is easily assembled with a mixture of grated cucumber and plain yogurt to which mint, ground cumin and pepper is added.
But lest you think that cucumbers and summer squash are eaten cold only, they can also be served warm as a complement to fish and poultry. Cucumbers and summer squash can be baked, boiled, braised, sautéed and steamed as well.

Nutritional Value
Cucumbers and Summer Squash are notable for being low in calories and have no fat. This vegetable provides small amounts of Vitamins A and C, potassium and vitamin E. They are approximately 95% water which in the heat of summer is a good thing. According to Chinese medicine, squash helps to reduce inflammation.

Best Way to Store
Cucumbers and Summer Squash should be stored in the crisper part of the refrigerator. Once cut, the open surface should be covered with plastic or, if the remaining portion is short enough put cut end down on a plate.

Selection
Choose cucumbers and summer squash with a good deep green color that are quite firm. Both vegetables should be refrigerated at stores or displayed in the shade at a farm stand or farmers' market prior to sale. If they have shriveled tips or are at all withered, they are past their peak freshness.

Sources
The Wellness Encyclopedia of Food and Nutrition. University of California at Berkeley. Health Action Associates. New York, New York. 1992. Pp. 88-90.

New York State Harvest Calendar. New York State Department of Agriculture and Markets. 1997.

Whitney EN and Rolfes SR. Understanding Nutrition, 7th edition. West Publishing Co. St. Paul, MN. 1996.

**Fresh Now From NY Farms is a new series of informational press releases from Cornell Cooperative Extension, designed to help consumers choose New York fruits and vegetables in season and incorporate them into a healthy diet. Please inquire about local growers who may provide these seasonal fruits and vegetables in your area. For more information on these articles or on eating seasonally and locally, please contact Anu Rangarajan (Department of Horticulture, Cornell University) or Jennifer Wilkins (Division of Nutritional Sciences, Cornell University), or visit our websites: http://www.hort.cornell.edu/department/faculty/rangarajan/veggie/freshnow/index.htm http://www.human.cornell.edu/dns/foodguide/