Plasma Centers Orange County California

SECTION VEGETABLES: CERTIOLO

CUCUMBER Cucumis sativus

VARIETY ': the different varieties of cucumber distinguished by shape, color and use. we mention a few: HYBRID ALPHA BETH F-1, LONG marketers, WISCONSIS SMR 18, Pozzuoli and Toulouse.

CLIMATE & LAND: The cucumber prefers warm-temperate climates, prefers constant moisture but is concerned about the stagnant water. The soil must be fertile, deep and well fertilized.
ROTATION: his culture should not be repeated on the same land until at least 3-4 years.
SOW: can take place in a warm bed seedlings from late winter to early spring and then transplant them to a month of life, working directly i semi nell'orto in estate ponendoli a una distanza di 1,3 m dalle file e 50-70 cm sulla fila. Il seme si interra alla profondità di 1,5/2 cm.
CONCIMAZIONI E CURE COLTURALI: q/100 mq di letame con una lavorazione di 30-35 cm.
le cure cultorali si basano sulle irrigazioni frequenti, delle quali una da effettuarsi appena trapiantato, senza causare situazioni di ristagno idrico. La cimatura sopra la quarta foglia, allorchè la pianta ha formato il quinto nodo, consente di evidenziare sull'ascella fogliare i getti laterali principali che recheranno i fiori femminili. Sostegni di plastica e bastoni all'altezza di 1,5 m facilitano i lavori colturali.
RACCOLTA: la raccolta you within 60 days or so before the fruits have reached their maximum development, and exhibit a bright green color.
ADVERSITY ': mites, beetle, mole cricket, pink borer, Elateridae, scab. The pernospora spread rapidly affecting all plants. The fight is based on the acquisition of resistant varieties, distribution of residues and infected plants, sull'arieggiamento, and avoid wetting the seedlings when watering, the leaves of plants.

RECIPE:

CUCUMBER STUFFED WITH GOAT CHEESE AND HAZELNUT.

recipe for 2 people Preparation: 15 min c.ca

1 / 2 cucumber hazelnuts • 10 • 1 small onion • 1 tablespoon chives • 75 g of fresh goat cheese 1 tomato • For the sauce: • 1 / 2 tablespoon vinegar • 1 tablespoon walnut oil • salt • salt, pepper

Wash the cucumber and cut into large pieces 4 cm high. DRAIN and take away the bitter taste with salt. Toast the hazelnuts in the oven for 1-3 minutes. Chop the onion and chives. Cut a tomato into cubes. In a bowl, crush the goat cheese with a fork and mix with onion, chives and peanuts, coarsely broken. Stuff the chunks di cetriolo. Decora con qualche filo di erba cipollina, alcune nocciole e i dadi di pomodoro. Versa il condimento, metti in frigo per 10 minuti e servi.

APPROVATA: +++

(Foto: © C. Herlédan/circolo culinario del Cidil)