NewsDrop-June-2024

CUCUMBERS: WHAT’S THE DILL?

By: Isabel Martinez EAA Senior Permit & Conservation Coordinator

AGRICULTURE OUT WEST

From sowing seeds to cultivating. See the process .

Cajun Chef, and other food processors throughout the United States.

Pickling cucumber seeds are planted one by one using a planter tractor and look like the seeds you find inside a cucumber. Once the seeds have ger minated, the plants are fertilized and treated to protect them from pests that would otherwise ruin the crop. To ensure a plentiful crop, bee boxes are brought onto the property so that the bees can pol linate the cucumbers as they flower. The pickling cucumbers typically grow for about six weeks and once the fruit has reached the desired length, they then begin the harvest. Once harvested, the pickling cucumbers are sifted and sorted for the trip to their final destination; Best Maid Pickle Factory” to “des tinations, which includes Best Maid Pickle Factory,

The state of Texas produces approximately 3% of the United States’ cucumbers, averaging a little over 26,000 tons and is the 3rd largest state based on annual cucumber acres. Cucumbers grown in the EAA region are typically planted during the spring or fall months due to adequate sunlight and toler able temperatures, and they require approximately one inch of water a week. Pickling cucumbers are a popular type of cucumber grown in the western part of our region. Pickling cucumbers are specific types of cucumbers that are cultivated for the pickling pro cess. The process of pickling cucumbers allows the fruit to preserve well in solutions of water, vinegar, sugar, salt, and various spices.

EAA staff had the opportunity to visit a farm west of Uvalde, Texas where pickling cucumbers are regularly planted and are shipped out of town to become Best Maid pickles. A little over six tons of cucumbers from the EAA region become Best Maid whole pickles, hamburger slices, and relish. Witnessing the work that goes into the operation, from planting to harvesting, allows a better under standing and appreciation of the farming profession and the importance of effective water management.

Hear from Nathan of McFadin Farms Inc. as he shares how he runs his family’s 3,500 acre farm by utilizing water saving practices and equipment to ensure a successful harvest of his crops.

Cucumbers are related to big leaf vine plants such as pumpkins, melons, and various squash. The higher water content of cucumbers separates it from typical squash, such as the zucchini. The edible portion of the cucumber plant grows from the flowers on the plant’s vine thus classifying them, botanically, as fruit. They also have seeds in the middle of their flesh which is another char acteristic of fruit. Popular opinion considers the cucumber as a vegetable due to the mild taste of its flesh, slightly bitter skin, and crisp texture as well as its dexterity in savory dishes such as soups, salads, and entrees.

Cucumbers are one of the oldest food crops in the world. Cucumbers originated in Asia and, through trade and migration, became incorporated into European cuisine which then resulted in their introduction to the Americas.

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