When we went to the farmers’ market last week, there were no pickling cucumbers and I thought I’d missed the window to stock up for the year. So, Chuck ordered some from his weekly vegetable service. Unfortunately, what she sent was 5 large, long cucumbers. My grandmother’s recipe expects them to be whole when you start and these things will not fit my pot. Also, I was afraid they’d be seedy.

I really did think I was out of luck. But, I was going to at least try to use the long ones and see what I could do with them.

I went back to the farmers’ market today to get enough tomatoes to fill up my gallon freezer bag for my Solstice tomato pie. (I ate most of the ones we grew before I thought about saving some and there aren’t enough.)

Lo and behold! The only table with tomatoes had pickling cucumbers this week. I got fewer than I thought would fit my pot and I’m trying some of the large ones, too.

I’m curious to see how the ones that are cut turn out. IF they turn out.

PS: Edit: Whatever: The long, skinny cucumbers did fine. I won’t be intimidated by them again.