3 Fresh Ways to Use Your Farm Stand Cucumbers

It's peak cucumber season here at Sand n' Straw, and if your fridge is as full of them as ours, we've got you covered. Here are three simple, refreshing recipes that make the most of this week's harvest — from a sippable summer staple to a light lunch and a fun make-ahead snack the kids will love.

Classic Cucumber Water

A hot-weather essential. Light, hydrating, and endlessly customizable.

Ingredients

  • 1 medium cucumber, thinly sliced

  • 8 cups (2 liters) cold water

  • Ice cubes (optional)

Instructions

  1. Wash the cucumber well and slice it thinly.

  2. Add the cucumber slices to a large pitcher.

  3. Pour in the cold water.

  4. Refrigerate for at least 1–2 hours (or overnight for a stronger flavor).

  5. Serve over ice, if desired.

Optional Flavor Add-Ins

  • Lemon: ½ lemon, thinly sliced

  • Mint: a handful of fresh mint leaves

  • Lime: ½ lime, sliced

  • Ginger: 1-inch piece, thinly sliced

  • Berries: a handful of strawberries or blueberries

Tips

  • For the freshest taste, drink within 24–48 hours.

  • You can refill the pitcher with water once using the same cucumber slices, though the flavor will be milder.

  • Keep the pitcher refrigerated to maintain freshness.

Homemade Hummus with Fresh Cucumber

Creamy, garlicky, and perfect for scooping with cucumber straight from the stand.

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • ¼ cup tahini

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • 1 clove garlic

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • 2–4 tablespoons cold water (to reach desired consistency)

  • Pinch of paprika, for garnish (optional)

  • 2 medium cucumbers, sliced into rounds or cut into spears

Instructions

  1. Add the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender.

  2. Blend until smooth.

  3. Add cold water, 1 tablespoon at a time, until the hummus reaches your preferred creamy consistency.

  4. Spoon the hummus into a serving bowl.

  5. Drizzle with a little olive oil and sprinkle with paprika if desired.

  6. Arrange fresh cucumber slices or spears around the hummus and serve immediately.

Cucumber Sushi Rolls

No rice, no seaweed — just crisp cucumber ribbons rolled up with your favorite fillings. A fun one to make with kids.

Ingredients

  • 2 large cucumbers

  • 4 ounces cream cheese, softened

  • 1 medium carrot, shredded

  • 1 small bell pepper, thinly sliced

  • ½ avocado, sliced into thin strips

  • ½ cup spinach leaves or lettuce, chopped

  • Optional: cooked turkey, ham, smoked salmon, or imitation crab

  • Everything Bagel seasoning or sesame seeds (optional)

Optional Dipping Sauces

  • Soy sauce

  • Ranch dressing

  • Hummus

Instructions

  1. Wash the cucumbers well.

  2. Using a vegetable peeler or mandoline, slice each cucumber lengthwise into long, thin ribbons.

  3. Lay one cucumber ribbon flat on a cutting board. Slightly overlap a second ribbon to make it wider if needed.

  4. Spread a thin layer of cream cheese over one end of the cucumber.

  5. Add a few strips of carrot, bell pepper, avocado, spinach, and any optional protein.

  6. Carefully roll the cucumber tightly, just like sushi.

  7. Place seam-side down on a serving plate.

  8. Sprinkle with Everything Bagel seasoning or sesame seeds if desired.

  9. Serve immediately with your favorite dipping sauce.

All cucumbers featured here are fresh from the Sand n' Straw farm stand — stop by this week to stock up!

RecipesApril Viles