These little gems are my new favorite cucumber. Every year I try growing a few new things in my garden, and this year decided to try lemon cucumbers after sampling some at a farmer’s market last year. They are incredibly productive and just a little bit sweeter than other cucumbers. The skin has little bristles that are easily rubbed off. I love their crispness and delicate flavor. I’ve used them in gazpacho, but the best way is to treat them very minimally and let their flavor really shine. I made a salad of sliced tomatoes, green pepper, onion and sliced cucumbers, tossed with a simple balsamic vinaigrette, a few herbs and some crumbled chevre that was a deliciously refreshing dinner along with some homemade peasant bread.