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Vegetables · Summer to Monsoon
Cool, crisp cucumbers straight from the vine.
Our cucumbers are grown in living soil and picked young, when they are at their crisp and cooling best. Raised without any synthetic sprays, they carry a clean, refreshing crunch that is welcome all through the warm months, whether sliced into a salad, stirred into raita, or eaten fresh with a pinch of salt.
No wax and no spray on the skin
Picked young, before the seeds set
A cooling crop for the warm months
Curious why chemical-free growing matters? Read why organic matters.
Cucumber is a thirsty, fast crop, which is exactly why healthy soil matters so much for it. Ground that is kept covered and fed with Jeevamrut holds its moisture through the heat of the day, so the fruit swells slowly and stays crisp instead of turning bitter. We train the vines up off the ground to keep the cucumbers clean and let air move around them.
Cucumbers come in from summer into the monsoon, the very months a cool vegetable is most welcome. We pick them young and slender, before the seeds inside grow large and the skin toughens. Because the skin is never waxed or sprayed, you can eat it as it is, which is where much of the crunch and goodness sits.
Few things cool a summer meal like a fresh cucumber. Slice it with a pinch of salt and a squeeze of lemon, grate it into a cooling raita, or simply eat it out of hand on a hot afternoon. A whole cucumber keeps for a week in the fridge, though it is at its finest in the first few days.
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From our family
We grow food the natural way in Village Valli, and we would love to show you the land in person. Until you can visit, our story shares who we are and why we farm this way.