The Suyo Long cucumber is one of my favorites to grow. They are easy to care for and seem to do well in our micro-climate here on the Mesa. This wonderful Chinese variety produces fruits 10″-16″ long.
The fruits are spiny when young, and become smoother and less ribbed at maturity. The cucumbers tend to curl on one end, which makes for a unique looking fruit. I trellis mine, and for the most part they grow straight.
For those of you who purchased Suyo seedlings from me this year, I hope you are enjoying them! For those who did not, and would like to purchase the actual cucumber, keep an eye on my blog or Facebook for updated lists of vegetables for sale.
I will leave you with a simple recipe for the upcoming warm summer evenings.
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
A dash or two of sesame oil
2 Suyo cucumbers, seeded and thinly sliced
1 small Thai chili or Black Cobra chili thinly sliced
In a medium bowl, mix together the soy sauce, rice wine vinegar, sugar, oils and chili slices. Mix in the cucumbers, chill before serving.