Stringless Sugar Snap Peas
The curved shell of the sugar snap pea is bright green with thick walls that encase a row of petite green peas.
Easter Egg Radish
Easter egg radishes are among the prettiest of the varieties. Colors range from white to pink to crimson to purple, all in one bunch. Mildly flavored.
Inventory, 20 lbs : 4.67
This item was last sold on : 03/30/15
Persian cucumbers are available year round.
Technically, all cucumbers, Cucumis sativus, are a fruit but are treated and eaten as a vegetable. They are members of the gourd family Cucurbitaceae. There are three classifications of cucumbers: slicing, burpless and pickling. Persian cucumbers, AKA Beit Alpha, have become the pinnacle variety of burpless cucumbers. Though they are simply marketed as Persian cucumbers, there are several different cultivars of Persian cucumbers, both heirloom and hybrid, including Figaro and Cordito.
Persian cucumbers deliver a trifecta of qualities that set them apart from what we know as common garden cucumbers. Their skin is smooth, thin and perfectly textured, their flesh is crisp, sweet, succulent, and void of developed seeds. They have an amazing capacity to retain water and to remain cool. The interior flesh may be up to twenty degrees cooler than the skin. The perfect Persian cucumber measures 4 to 6 inches in length, as this is the size when it is at its peak of sweetness. If allowed to grow bigger, bitter tasting seeds can develop which compromises the cucumber's sweetness.
Although Persian cucumbers enjoy the classification as a burpless variety, their culinary utilities are much more versatile, as they can be treated as a slicer and even a pickling cucumber out of both choice and necessity. Thus, you can use Persian cucumbers in a multitude of applications to provide both textural and flavor qualities. Persian cucumbers can absorb other flavors quite quickly, which gives them the opportunity to act as a vehicle for spices in a short period of time. Consider using Persian cucumbers as a salad ingredient, for salsas and creamy dressings. They are a great cooling ingredient in hot dishes, make a perfect accoutrement to roasted fish and lamb, pair well with mint, chiles, mustard, cumin, citrus and fresh cheeses, such as chevre, feta and cotija.
Persian cucumbers are perhaps the most historic cucumber, their origins lying in the Fertile Crescent where North Africa meets the Middle East. Their cultivation evolved from a kibbuts in North Israel. Kibbutz are traditionally agricultural communities whose economy is reliant on the crops they collectively raise. Persian cucumbers have since created a success for agricultural communities throughout both the Old and New World. They thrive in warm, dry, arid climates, most productively though, within greenhouses, protected from nature's elements, which can contribute to disease, flawed skin and of course, pests. Persian cucumbers have experienced a surge of popularity in the United States since the late 20th Century and are often replacing common cucumber varieties at both farmers markets and specialty markets as consumers prefer their taste, texture and versatility.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|TREO||Rancho Santa Fe CA||760-672-2587|
|Westin Gaslamp Quarter||San Diego CA||619-239-2200|
|Pour House||Oceanside CA||760-730-5944|
|Toast Catering||san diego CA||858.208.9422|
|Roppongi||San Diego CA||858-551-5252|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Bread & Cie Café||San Diego CA||619-683-9322|
|We Olive La Jolla||San Diego CA||858-551-8250|
|Crust Pizzeria-Carlsbad||Carlsbad CA||760-944-1111|
|Golden Door||San Marcos CA||760-761-4142|
|Empire House Urban Palate||San Diego CA||619-688-9283|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Brabant Bar & Cafe||San Diego CA||619-516-5100|
|To The Point||San Diego CA||619-226-6222|
|Panama 66||San Diego CA||619-702-6373|
|Museum Cafe||La Jolla CA||858-456-6427|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
|Village Vino||San Diego CA||619-546-8466|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Snooze-Del Mar||San Diego CA||888-703-5300|
|Comun Kitchen and Tavern||San Diego CA||619-213-4277|
|Giuseppe Restaurants & Fine Catering||San Diego CA||619-838-8268|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Gelato Vero Café||San Diego CA||619-295-9269|
|Waters Catering||San Diego CA||619-276-8803 ex 4|
|Little Lion||San Diego CA||619-519-4079|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|The Bellows||San Marcos CA||619-395-6325|
|Crust Pizzeria-Carmel||San Diego CA||858-350-3400|
|Snooze H.C, LLC||San Diego CA||619-500-3344|
|Culinary Students||San Diego CA||619-296-3172|
|Bikram's Students||San Diego CA||619-220-6811|
|Piatti||San Diego CA||858-454-1589|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|The Shores||La Jolla CA||858-459-8271|
|Aura Catering San Diego||San Diego CA||619-990-8340|
|The Wine Pub||San Diego CA||619-758-9325|
|The Compass||Carlsbad CA||760-419-8343|
|Scripps Ranch H.S.||San Diego CA||619-243-9332|
|Piatti Bar||San Diego CA||858-454-1589|
|Sushi Lounge on Market||San Diego CA||888-811-6436|
|AToN Center Inc.||Encinitas CA||8587595017|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|J six||San Diego CA||619-531-8744|
|La Costa Resort & Spa||Carlsbad CA||760-930-7063|
|Mantra Yoga||Carlsbad CA||760-655-3277|
|Saiko Sushi-North Park||San Diego CA||619-886-6656|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|Ken Sushi Workshop||San Diego CA||858-793-1200|
|Ritual Tavern||San Diego CA||619-283-1618|
|Georges at the Cove||San Diego CA||858-454-4244|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|Vista Valley||Vista CA||760-758-2800|
|Catering By Felicia G.||San Diego CA||619-742-4747|
|The Wooden Spoon||Escondido CA||760-445-2816|
Recipes that include Persian Cucumbers. One is easiest, three is harder.
|David's Table||Persian Tarragon Pickles|
|Two Peas and Their Pod||Asian Quinoa Salad|
|The Kitchn||Cucumber Vanilla Ice Cream|
|Not Without Salt||Poached Salmon with Cucumber Salsa|
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