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Welcome back to Super Summer Chefs!

Jay loves dipping cucumbers in ranch dressing!

Thank you so much for tuning in to the second episode of Super Summer Chefs! Once again, Project GROWS has teamed up with the the Boys and Girls Club of Waynesboro Staunton & Augusta County and the Virginia Family Nutrition Program for a brand new episode featuring cucumbers! In our last episode we learned how to harvest carrots and how to make a delicious glazed carrots recipe. Like carrots, cucumbers come in several different shapes, sizes, and colors. In the video, Jay from the Boys and Girls Club talks about three varieties in particular: Nokya Cucumbers, Classic Cucumbers, and Diva Cucumbers. Not only are they an awesome source of vitamins and nutrients, but they also store a lot of water! On a hot summer day, cucumbers are a perfect refreshing snack. They can also be eaten in many different ways and go well with other foods and dips! Jay loves cutting his cucumbers into smaller sticks and dipping them in ranch dressing. He also enjoys a quick cucumber snack by slicing cucumbers and mixing them with onions in salt and vinegar.

This cucumber is ready to be harvested!

Also in the video, Erika from Project GROWS teaches us all about how cucumbers are grown on the farm. Because they grow best in the summer months, cucumbers have been a featured vegetable at our recent local farmer’s markets. Harvesting cucumbers can be somewhat tricky. Their green color allows them to easily blend in with their plants if they are grown in large quantities. Once Erika has found the cucumber, she uses a small knife to harvest it from the plant. Cucumbers can be harvested without using a knife, however it is the plant and the cucumber can be damaged if it is not harvested with care. Project GROWS is currently growing 2 types of cucumbers: Nokya Cucumbers and Classic Cucumbers. Unlike the classic cucumbers which you might find at the store, Nokya cucumbers are very long and do not have spikes on them.

The delicious pasta salad recipe from the VA Family Nutrition Program!

Next in the videoMorgan from the Virginia Family Nutrition Program shows us how to prepare a delicious recipe featuring cucumbers. To see the ingredients you will need, check out the recipe here! This is an awesome dish because it is so easy to customize and include any of your favorite ingredients. Before preparing the recipe, it is important to properly wash your hands by scrubbing with soap and warm water. To wash the cucumber, run it under cold water and wipe off any dirt or marks. Be sure to check all sides of the cucumber from top to bottom before moving it to a cutting board or surface. When cutting the cucumber, remove the ends first before slicing into thin slices. Feel free to cut the slices as large or as small as you would like! Use the bear claw method as Morgan demonstrates in the video to practice cutting safely. Once the vegetables are cut, cook the pasta and any frozen ingredients that you may be including. Add the cooked ingredients to your cut vegetables, and it will be ready for eating! If you would prefer to eat the dish when it has cooled, place it in the refrigerator for 4 hours.

Thanks again for tuning in to the second episode of Super Summer Chefs! Let us know what you think of the recipe on the Project GROWS Facebook Page, and be sure to tune in next time!

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