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We prefer to pick cukes small to avoid tough and bitter skins. These babies are great sliced and eaten raw maybe with a touch of salt. We also like to chop and toss them with a vinaigrette a little before adding to salads. Also use as a topping on sandwiches, soups or grain dishes.


Warm Chickpea Salad with Arugula
Arugula Pesto.
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