4
| Market |

Organic Burr Gherkins from McClendon's Select: This Week's Fresh Pick

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Though best known for their spiny rind, burr gherkins, a West African cucumber-like veggie, have been a gardener's secret for a number of reasons. Probably the most obvious reason: Burr gherkins grow like crazy. Even in less-than-hospitable environments (like, say, a desert), growers are impressed and a little overwhelmed by their yield from one plant. These little cukes are an ideal step into heirloom gardening because they're easy to maintain since they don't have the same pest issues as cucumbers. If you're just looking for a couple to try out before you make the plunge into plant ownership, McClendon's has plenty of organic burr gherkins for the picking.

See Also: 5 Metro Phoenix Growers and Farmers to Follow on Instagram

Price: $3 per pound

Vendor: McClendon's Select Farm

Where to Pick It Up: Old Town Farmers Market, open from 8 a.m. to 1 p.m. Saturdays, and Town & Country Farmers Market, open from 8 a.m. to 2 p.m. Wednesdays.

What Else to Grab: Medjool Dates ($10/lb.)

The versatile burr gherkin is as great in the kitchen as it is in the garden. Burr gherkins brine well, making for unique-looking pickles. Also, unlike some kinds of gherkins, these don't have to be pickled to enjoy -- simply throw them in raw anyplace you'd use a normal cucumber. Plus, looking how they do, with the light green coloring and the spiky skin, they'll add visual impact in any dish. Be aware that burr gherkins do have a mild lemony flavor, much like our old friend the lemon cucumber. Finally, you can also cook burr gherkins sort of like zucchini, since they're a bit more firm in texture than typical cucumbers.

Follow Chow Bella on Facebook and Twitter and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.