April 8, 2011 |
Ten years ago, Elizabeth Schneider, the doyenne of produce writers, called for "a cucumber revolution" in her definitive book, "Vegetables From Amaranth to Zucchini" . Denouncing the standard American slicing varieties, she implored, "Refuse to buy pumped-up, tasteless, seedy blimps with greasy, thick, nasty skin masquerading as cucumbers!" Around the United States, coarse, watery commercial varieties still predominate, but they have largely been displaced at Southern California farmers markets by wondrous Persian cucumbers.
April 25, 2013 |
More than 70 people in 18 states have fallen ill because of a salmonella outbreak linked to imported Mexican cucumbers, the Centers for Disease Control and Prevention said Thursday. The agency said 14 people have been hospitalized, and it is working with state health officials to identify other people who may have been infected. The source of the outbreak is thought to be Mexican supplier Daniel Cardenas Izabal and Miracle Greenhouse of Culiacan, Mexico. The cucumbers were distributed by Tricar Sales Inc. of Rio Rico, Ariz., the CDC said.
May 31, 2011 |
LONDON — Cases of E. coli -related illness are springing up around Europe, particularly in northern Germany, causing 16 deaths so far and infecting more than 1,000 people, according to the Guardian . The bacteria are commonly linked to raw or undercooked meat or to unwashed vegetables and fruit. Cucumbers imported into Germany from Spain had initially been blamed for this outbreak, but new evidence suggested that isn't the case. The deaths have been attributed to hemolytic-uremic syndrome, which can occur after infection with some especially virulent strains of E. coli . The World Health Organization has warned countries about the severity of the condition, one of the more dangerous complications of E. coli poisoning.
HOME & GARDEN
June 18, 2011 |
One Sunday afternoon at the garden adjacent to Venice High School, a dozen or so people filed into a small, plain building, one by one, to get three or four tiny envelopes, each holding a few seeds. That low-key but ambitious event marked the opening of the Seed Library of Los Angeles, an institution its founding members hope will provide free seeds to gardeners and become a preserve of local agricultural diversity. Like-minded people in communities around the country are doing similar work: offering low-cost or free, local, open-pollinated, pesticide-free seeds.
May 14, 2013 |
It's hard to find someone who doesn't appreciate the cute factor of mouse melons. Also known as Mexican gherkins, the fruit of Melothria scabra looks like watermelons shrunk for a dollhouse tea party. Each is the size of a grape, speckled white with green striations. Raw, the mouse melons have the taste and crunch of a fresh cucumber but with a burst of bright sour lemon from the skin. They are conversation pieces when used in salads, stir-fries, desserts or martinis. And they make wonderful bread-and-butter pickles.
April 30, 2013 |
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining. Active Work Time: 5 minutes * Total Preparation Time: 25 minutes * Easy 1 (3-pound)