LAST YEAR WAS A HORRIBLE YEAR FOR OUR CUKES. We barely harvested enough for a half dozen jars of pickles. What went wrong? Hard to say. We were hit with a heavy infestation of Acalymma vittatum, (striped cucumber beetles) early on in the season. For many weeks, our first chore upon rising was heading out into the garden to pinch them off of the seedlings, one by one. Not our favorite thing to do before breakfast.

Then the rains came. And came. And came. 2008 was one of the wettest seasons in many years. Normally cukes like rain, but perhaps they were simply overcome.

This year we’re hoping things will be different. We’ve had great success before. We’ve chosen a couple of new varieties this year, but are also including some of our old favorites. We tend not to favor the traditional green zeppelins, gravitating instead towards relative oddities like the West Indian Burr Gherkin and the Long White cucumber.

Which cukes are you growing this year? Share with us below in the comments section below the photos.

LEMON CUCUMBER – An unusual variety, originally from Australia, but cultivated for more than a century in the US. The vines produce ovoid, pale yellow fruits with crisp white flesh, 2- 3 in. long. When skin is translucent, fruits are good for slicing. As plants mature, skin turns golden yellow and fruits are better for pickling.

BOSTON PICKLING CUCUMBER –  Introduced around 1880, this has always been a popular and consistent variety producing small, dark green, smooth skinned fruits with black spines, 5 6 in. long. Used primarily for pickling.

WEST INDIAN BURR GHERKIN – This cucumber is actually a separate species, but it is the original fruit used for pickling gherkins. It was first introduced into the U.S. from Jamaica in 1793, and probably originated in Africa. The 2-3 inch long fruit is covered with large, prickly burrs. Very distinctive taste.

LONG WHITE CUCUMBER –  This is a very rare heirloom which can grow to 6 lb. and is excellent for salads and fresh sliced. Smooth white-skinned fruit has very crisp, mild tasting flesh.

CHICAGO PICKLING CUCUMBER – Introduced in 1888, this variety originated outside of Chicago. It has been used for making dill pickles for over a century. Vines produce medium green, blunt ended fruits, 5 6 in. long with thin warty skin. Plants are disease resistant and prolific.

LONG GREEN CUCUMBER – Introduced in 1842, this variety is related to an older variety, ‘Long Green Turkey’ grown in the 1700’s. Plants are vigorous, productive and reliable. Fruits are 10 12 in. long, medium green with black spines. Good for pickling or slicing