Summer of 2012 was a great year for cucumbers on Lau Hala Canyon Road!
The second crop has just started! For some reason the watermelon plants I thought were watermelons, were actually another variety of cucumbers. This variety is the table variety so that is good becasue we will have them ripen when the tomotoes do. And, I am tired of pickling cucumbers, so what a relief to see that they are not pickling cucumbers! It is safe to say that we have overplanted. https://donnatsgarden.wordpress.com/2012/07/30/it-is-safe-to-say-that-we-have-over-planted-12/
Later this week, I am going to remove the plants from the mounds of the first crop and try my hand at some different vegetables. But, right now, I can honestly say that we will have pickles all year long!
I am saving the seeds of the best producing ones. Visit this page to see how to save vegetable seeds!
Here is an article on how to save cucumber seeds from Mother Earth News
7/1/2008 12:00:00 AM By William Woys Weaver
In order to save seeds from cucumbers, you must let them thoroughly ripen on the vine. They will enlarge and turn yellow. They should stay on the vines until the vines are dead. Bring the cucumbers into the house and let them ripen further on a dry shelf in the pantry (or someplace out of direct sunlight). When the cucumbers begin to turn soft, scoop out the seed mass and put it into a large jar of water. Let the seeds ferment for five days, then separate the scum from the good seeds that have sunken to the bottom. Rinse the seeds in a colander, then dry hem on screens for at least three weeks, or until the seed snaps when bent in half. Store the seed in airtight containers, label and date clearly. Store the containers in a cool, dark place free of humidity. Seed processed properly will remain good for at least eight to 10 years.