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Cucumbers

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FOOD
March 17, 2016
Makes 6 servings 2 medium cucumbers, peeled and sliced thin 1/3 cup sugar 1/3 cup white vinegar 3 tablespoons water 1/2 teaspoon salt 1. Wash and peel cucumbers. 2. Slice into 1/8 to 1/4 -inch rounds - as uniform as possible. 3. Combine sugar, vinegar, water, and salt in a small bowl. Stir to dissolve the salt and sugar. 4. Add the cucumbers and let stand at least 15 minutes at room temperature. 5. Serve on Sloppy Joes (see accompanying recipe)
FOOD
August 10, 1994 | By Faye Levy, FOR THE INQUIRER
The best-known uses of cucumbers are as pickles and as a cool complement for a rich-tasting ingredient such as poached or smoked fish. But around the world, cooks have developed many other ways to take advantage of their refreshing qualities. In India, where cucumbers originated, they are tossed with yogurt and toasted cumin seeds to make raita, a dish designed to cool the fires of hot curries. A cucumber-yogurt salad seasoned with garlic is popular in Greece and much of the Middle East.
NEWS
June 9, 2011 | By Juergen Baetz and Kirsten Grieshaber, Associated Press
BERLIN - Cucumbers were back on the radar of German health authorities Wednesday as the possible cause of an E. coli outbreak in Europe that has killed at least 26 people and sickened more than 2,700. Two weeks ago, investigators blamed cucumbers from Spain for the deadly outbreak and then later ruled them out as the source. Then, the focus shifted to sprouts from northern Germany, but none that were tested turned out to be contaminated with the bacterium strain blamed for the outbreak.
FOOD
August 26, 1992 | by Barbara Gibbons, Special to the Daily News
This time of year, I serve cucumbers with abandon. Even while I munch, somewhere nearby someone is growing more. So I put a whole cucumber in the salad, and any kid who wanders into the kitchen can help himself to cucumber slices without comment. Even the 3-year-old who wants no part of salad except the cucumber can indulge himself - after all, there are lots more in the garden. Cucumbers have a special place in my heart because they're just about the lowest-calorie food you can sink your teeth into.
NEWS
September 11, 1989 | SAM PSORAS/ DAILY NEWS
Police Officer Bob Shalala of the 6th District shows off a crop of mammoth cucumbers that he grew in a milk crate. Farmer Bob's cucumbers are more than 2 feet long and weigh three pounds each.
FOOD
May 16, 2001 | By Rachel Rogala For the Daily News
At the Countryside Market and Delicatessen in Swarthmore all of the sandwiches are named after town buildings, landmarks and roads (Swarthmore has no "streets"). A popular sandwiches is the Ashton House, named after a Swarthmore College guest house that was used for a community-living housing project in the 1970s, and, yes, it (the sandwich) is big enough to share. Packed full of turkey, cucumbers, lettuce and cheese, the Ashton House is topped off with a cranberry chutney from the New England Cranberry Co. Theresa Carrafa, who with her husband, John, owns the Countryside Market at 514 Yale Ave., says she chose this chutney because it was "not too vinegary" to combine with the other ingredients.
FOOD
August 23, 2007
Vintage veggie Little lemon cucumbers are making a comeback. The pale yellow cukes - in season now - are juicy and sweet, with succulent white flesh. They have a bigger seed cavity than traditional cucumbers. And no, they don't taste at all like lemons. Pictured here are lemon cukes from Weavers Way Co-op grown from seeds dating back to 1890. Lemon cucumbers, 95 cents a pound at the Fair Food Farm Stand at Reading Terminal Market or area farmer's markets. - Dianna Marder Sweet salsa Don't be confused by the label "jam.
NEWS
June 1, 2011 | By David Rising and Maria Cheng, Associated Press
BERLIN - A large and unprecedented outbreak of bacterial infections linked to contaminated vegetables claimed two more lives in Europe on Tuesday, driving the death toll to 16. The number of sick rose to more than 1,150 people in at least eight nations. Nearly 400 people in Germany were battling a potentially fatal version of the infection that attacks the kidneys and kills up to 5 percent of patients. A U.S. expert said doctors had never seen so many cases of the condition, hemolytic uremic syndrome, tied to a foodborne outbreak.
NEWS
June 4, 2011 | By Kirsten Grieshaber, Associated Press
BERLIN - Schools have pulled raw vegetables from menus, piles of cucumbers sit untouched on shop shelves, and farmers say they are losing millions. As scientists scramble to find the source of an E. coli outbreak linked to raw vegetables that has killed 18 in Europe and sickened nearly 2,000, consumers are swearing off lettuce, cucumbers, and tomatoes just in case. "Cook it or don't eat it," Hamburg kidney specialist Rolf Stahl said at a news conference Friday. "That's my personal recommendation.
NEWS
September 21, 1991 | By Jaffer Ahmad, Special to The Inquirer
All summer, the four Chinese men tended to their field of green plants, laboriously tying the stalks to teepee-like frames. Frame upon frame. Row upon manicured row. This was not China, but Avondale in southern Chester County. And these were not struggling farmers, but research scientists from a Chinese government- owned firm. What they are doing in Avondale's rich soil is trying to grow cucumbers. Beautiful, perfectly straight cucumbers. Which they eventually hope to sell to Americans, along with other exotic produce: beans, radishes, parsley and melons.
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ARTICLES BY DATE
FOOD
March 17, 2016
Makes 6 servings 2 medium cucumbers, peeled and sliced thin 1/3 cup sugar 1/3 cup white vinegar 3 tablespoons water 1/2 teaspoon salt 1. Wash and peel cucumbers. 2. Slice into 1/8 to 1/4 -inch rounds - as uniform as possible. 3. Combine sugar, vinegar, water, and salt in a small bowl. Stir to dissolve the salt and sugar. 4. Add the cucumbers and let stand at least 15 minutes at room temperature. 5. Serve on Sloppy Joes (see accompanying recipe)
FOOD
March 17, 2016
Hunter Everyone was familiar with sloppy joes from the cafeteria here. The students weren't too excited about making them. But all agreed they were a hit. Eunice Cuevas called them "delicious, moist, chewy, excellent. " Myneisha Matis said: "the most delicious sloppy joes I ever tasted. " - Kristin Stit, Dana Srodes La Salle Academy The tears began to flow for Jayleen Rodriguez and Marvese Forrest - not because they didn't like the menu this week, but because of the onions.
ENTERTAINMENT
November 9, 2013 | By Eileen Glanton Loftus, For The Inquirer
My birthday is Sept. 21, and when I was a child, my mom would sometimes call me "the last rose of summer. " It was a sweet turn of phrase, but just an ordinary one for my mom. With her melodic Irish accent, she delighted people with virtually anything she said. My mom was raised on an Irish country road that led to the rocky coast of the Atlantic Ocean. Her family raised chickens, grew vegetables, and tended roses. She could run up and down the verdant green hills, or dip her toes in the sea. She truly lived in nature, and could never get enough of it. When she and my father came to America in the 1960s, they were lucky enough to land in Elmira, N.Y. A river ran through our town, giving her miles of banks for walking.
NEWS
June 7, 2012 | Maureen Fitzgerald
1-pound piece of boneless, skinless salmon, preferably wild, cut into 2 even pieces Kosher salt ? cup extra-virgin olive oil; more for drizzling 1 small shallot, finely diced 1 tablespoon Champagne vinegar; more as needed 1 teaspoon prepared horseradish; more as needed Freshly ground black pepper ? cup creme fraiche 1 tablespoon minced fresh chives 1 tablespoon chopped fresh tarragon 4 handfuls arugula (about 4 ounces total)
NEWS
March 29, 2012
1 pound sugar snap peas 2 small cucumbers, unpeeled, thinly sliced (Persian if you can find them) 1 cup (about 1/2 pint ) cherry or grape tomatoes, halved 1/4 cup chopped fresh dill 1/2 cup extra virgin olive oil Grated zest of 1 large lemon 1/4 cup fresh lemon juice (from one large lemon) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (14.75-ounce) can of boneless, skinless pink salmon, drained 1. Bring a large saucepan of salted water to a boil over high heat.
NEWS
June 9, 2011 | By Juergen Baetz and Kirsten Grieshaber, Associated Press
BERLIN - Cucumbers were back on the radar of German health authorities Wednesday as the possible cause of an E. coli outbreak in Europe that has killed at least 26 people and sickened more than 2,700. Two weeks ago, investigators blamed cucumbers from Spain for the deadly outbreak and then later ruled them out as the source. Then, the focus shifted to sprouts from northern Germany, but none that were tested turned out to be contaminated with the bacterium strain blamed for the outbreak.
NEWS
June 4, 2011 | By Kirsten Grieshaber, Associated Press
BERLIN - Schools have pulled raw vegetables from menus, piles of cucumbers sit untouched on shop shelves, and farmers say they are losing millions. As scientists scramble to find the source of an E. coli outbreak linked to raw vegetables that has killed 18 in Europe and sickened nearly 2,000, consumers are swearing off lettuce, cucumbers, and tomatoes just in case. "Cook it or don't eat it," Hamburg kidney specialist Rolf Stahl said at a news conference Friday. "That's my personal recommendation.
NEWS
June 1, 2011 | By David Rising and Maria Cheng, Associated Press
BERLIN - A large and unprecedented outbreak of bacterial infections linked to contaminated vegetables claimed two more lives in Europe on Tuesday, driving the death toll to 16. The number of sick rose to more than 1,150 people in at least eight nations. Nearly 400 people in Germany were battling a potentially fatal version of the infection that attacks the kidneys and kills up to 5 percent of patients. A U.S. expert said doctors had never seen so many cases of the condition, hemolytic uremic syndrome, tied to a foodborne outbreak.
FOOD
August 19, 2010 | By Ellise Pierce, McClatchy Newspapers
PARIS - There's a reason the cucumber is the star of its own cliche. Slender and elegant, bumpy or smooth-skinned, cucumbers really do have a cooling effect on the body, which is why they're perfect in summer salads, soups, and sides. Part of the gourd family, which includes watermelon, zucchini, pumpkin, and squash, cukes have a great nutritional profile: They're low-cal (just 13 per cup), and contain Vitamins C and A, as well as potassium, magnesium, folate, dietary fiber, and the mineral silica.
FOOD
July 8, 2010 | By Maureen Fitzgerald, Inquirer Food Editor
This light dish, from Williams-Sonoma's Cooking From the Farmers' Market , is a perfect summer supper on the grill. It's quick and easy enough for a weeknight, yet elegant enough for company.   Grilled Black Cod With Cucumbers and Ginger 1. Prepare a grill for direct grilling over high heat, or use a stovetop grill pan. Oil the grill rack. 2. In a bowl, combine the cucumbers and onion and 1 1/2 teaspoons salt. Let stand for 15 mintues. Stir in the ginger, vinegar, and 2 tablespoons of the canola oil. Set aside.
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