Ms. ChinaNob was generous recently and brought home a bounty from the Old Oakland Farmer’s Market. One of her finds was this weird but cute vegetable/fruit looking thing called a Lemon Cucumber. (I suspect the cuteness aspect is why she bought them – she’ll kill me for saying that.) Apparently, its a variety of heirloom cucumber that dates to 1894. Its a bright yellow in color and round – hence the “lemon”. However, cut it open and the insides look like a cucumber. The skin was thinner than a regular cucumber and can apparently be eaten early in the season if the skin is pale yellow. I am not a huge fan of cucumbers and generally only eat them muddled at the bottom of a Pimm’s cup. However, the lemon cucumber was really sweet and mild – if you don’t like regular cukes, I highly recommend it. I gobbled mine down.
1 lemon cucumber, peeled and sliced
1 heirloom tomato, sliced
handful of fresh basil, chiffonade
1 Tbs. olive oil
1 tsp. balsamic vinegar
1-2 oz. feta cheese, crumbled
cracked pepper to taste
Arrange lemon cucumber and tomato slices on plate. Sprinkle basil on top. Drizzle oil and vinegar. Crumble feta cheese.