The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Hot House Cucumbers
Inventory, 16 ct : 0
Hot House cucumbers are elongated, thin, and cylindrical with the ability to reach over 60 centimeters in length. The outer skin is forest green with a smooth and furrowed texture. The inner flesh is pale green to translucent white and contains many underdeveloped and non-bitter seeds. Hot House cucumbers have a mild and sweet flavor with a crisp texture.
Hot House cucumbers are available year-round.
Hot House cucumbers, botanically classified as Cucumis sativa, are members of the Cucurbitaceae family, which also includes melons, squashes, and gourds. Also known as an English cucumber and a European cucumber, Hot House cucumbers are classified as burpless which means they have thinner skins, are sweeter, and are believed to be easier to digest. It received its name because it is grown in greenhouses under controlled environmental conditions with heat and light. To preserve the cucumber's texture and water weight, it is shrink-wrapped in plastic wrap, which doubles as visual recognition in the supermarket.
Hot House cucumbers are an excellent source of vitamins A, K, C, and potassium.
Hot House cucumbers can be used in both raw and cooked applications. They can be sliced and used as a salad ingredient alongside mixed greens, kales, and herbaceous greens such as arugula. Hot House cucumbers are a great textural component in pasta salads, sandwiches, dips, and sushi. They can be sliced lengthwise, widthwise, diced, and julienned. Hot House cucumbers can also be grilled, puréed, pickled, or briefly cooked and added to soups. Complimentary ingredients include red and white fish, shellfish, lamb, beef, chilies, tomatoes, mint, oregano, yogurt, garlic, cumin, chicken, pork and fresh cheeses such as feta, ricotta and farmhouse style cheeses. Hot House cucumbers will keep up to a week when stored in the refrigerator.
The ancient Romans used hothouses, or greenhouses, to produce cucumbers all year long. Cucumbers are a warm season crop with necessary growing conditions and an abundance of full sunlight. Greenhouses can replicate these conditions in non-native or untraditional growing regions, like ancient Rome, and during winter and early spring months, it can create additional seasons for cucumbers when they are naturally unavailable as a field crop.
Cucumbers are native to central Asia and have been cultivated for over 3,000 years. They were then spread across Europe and arrived in England in the 14th century. The exact date of origin for Hot House cucumbers is relatively unknown, but cucumbers became increasingly popular in England beginning in the mid-17th century. Today Hot House cucumbers can be found in farmers markets and commercial markets in Europe, the United States, Canada, and Mexico.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Pendry SD (5th & Rose)||San Diego CA||619-738-7000|
|Pendry SD (Pool House)||San Diego CA||619-738-7000|
|Pendry SD (Nasons)||San Diego CA||619-738-7000|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
Recipes that include Hot House Cucumbers. One is easiest, three is harder.