Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
What vegetable is cooler on the inside than the outside temperature? Cucumbers! Cool!
Nashville, Ark. – If you have a garden this summer, chances are you have cucumbers
in abundance. Summer and cucumbers just seem to go together. They are a great summer
vegetable because they are so cool! Literally, they are a great way to add “coolness”
to summer salads.
Cucumbers are great to eat. The are cool and crisp. In fact, a cucumber
can be 20 degrees cooler on the inside that the outside temperature. Cucumbers grow
on vines in the garden. Most home gardeners love to eat them right off the vine or
Cucumbers are nutritious. They provide potassium, vitamin K, magnesium
and fiber. Potassium helps maintain healthy blood pressure, vitamin K and magnesium
help build and maintain strong bones, and fiber helps control cholesterol and keeps
you regular. Most of the nutrients in a cucumber are found in the skin, so keeping
the skins on will boost nutrient value of your meal. If you grow your own cucumbers
eating the skin is no problem. Many of the cucumbers found in the grocery store have
a waxy film on them that should be removed before eating them.
When choosing cucumbers, choose those which are firm, green and slender.
Avoid those with soft spots or wrinkled skin. Store unwashed cucumbers in a moisture-proof
bag in the refrigerator up to 1 week.
To use them, wipe off any visible dirt. Then rinse the cucumbers well
under cool running water and scrub the outer layer well before eating or using in
recipes. Scrubbing not only removes dirt, it also helps remove germs including the
coronavirus. If you choose to peel, use a vegetable peeler. You may want to remove
the seeds of older cucumbers since they can become bitter. Seeds are easily removed
by slicing the cucumber lengthwise and scooping out the seeds with a spoon.
Cucumbers are best eaten raw or barely cooked. They can be eaten plain
as a snack or an appetizer and sliced or chopped in salads. They are a great snack
food dipped in low-fat dressing. Try adding cucumbers to sandwiches for extra crunch
A one-half cup of fresh cucumber with the peel contains only 10 calories
due to their high water content. They have zero fat, sodium or protein, and contain
only 2 grams carbohydrates.
Another way to enjoy cucumbers is in pickles. If you enjoy making pickles,
there a few things to keep in mind. Not all cucumbers are created equal. Always use
a pickling variety of cucumber. You will not get good results from “slicing” or “table”
cucumbers. If you buy cucumbers, select unwaxed ones, because pickling brine or solution
cannot penetrate the wax.
The size of the cucumber is also a consideration when making home pickles.
1½ -in. cucumbers are used for making gherkins. 4-inch long cucumbers are used for
dill pickles. Odd-shaped and more mature cucumbers should be used for relishes and
bread-and-butter pickles. When making pickles or preserving foods at home, use only
approved recipes from trusted sources.
For more information on pickling cucumbers, contact the Howard County
Extension Office at 870-845-7517 or visit the website nchfp.uga.edu, which is the
national center for home food preservation.
The Cooperative Extension Service is part of the University of Arkansas
System Division of Agriculture.
I recently received a request for a traditional sliced cucumber and vinegar
salad. This recipe is easy to make and only has 15 calories per three fourth cup if
using a sugar substitute. The recipe was shared by Carla Due, Family Consumer Science
agent in Miller County.
2 ½ cups thinly sliced, unpeel cucumbers
½ cup thinly sliced red onion
1/3 cup granular sugar substitute or sugar
1/3 cup white vinegar
¼ teaspoon salt
1/8 teaspoon black pepper
Gently stir cucumbers and onions together in a medium bowl. Set aside.
Whisk together remaining ingredients in a small bowl until blended. Pour over cucumbers
and onions. Cover and chill 2 hours; stirring occasionally.
Yield: 6 servings
Note: Be creative and add other herbs to flavor your salad. Try thyme, dill, or tarragon.
By Jean Ince County Extension Agent - Staff ChairThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Jean Ince County Extension Agent - Staff Chair U of A Division of Agriculture Cooperative Extension Service 421 N. Main St, Nashville AR 71852 (870) 845-7517 firstname.lastname@example.org
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The University of Arkansas System Division of Agriculture offers all its Extension
and Research programs and services without regard to race, color, sex, gender identity,
sexual orientation, national origin, religion, age, disability, marital or veteran
status, genetic information, or any other legally protected status, and is an Affirmative
Action/Equal Opportunity Employer.