Nothing is quite as refreshing as biting into a fresh cucumber on a warm day! While cucumbers are often enjoyed raw or in a salad, this veggie is a little more versatile than its given credit for. You can find cucumbers this week from Thatchmore Farm (North and West Asheville markets), Ivy Creek Family Farm (Weaverville and North Asheville markets), and Tiny Bridge Farm (West Asheville Tailgate Market).

Spicy stuffed cucumber kimchi, or Oi Sobagi, is a delicious and refreshing way to use cucumbers this season! Start by washing four cucumbers, then make pockets out of them by slicing twice lengthwise at right angles, leaving about a half inch at one end of the cucumber so the quarters are still connected to each other. In a large bowl, rub the cucumbers with salt inside and out, then let sit for at least 20 minutes, turning halfway through. Rinse cucumbers under cold water to remove excess salt and set aside. Combine one cup of chopped chives, four minced garlic cloves, one medium carrot (thinly sliced into matchsticks), half a cup of red pepper flakes, three tablespoons of fish sauce, one tablespoon of sugar, and one tablespoon of toasted sesame seeds. Mix the ingredients well, then stuff the mixture into the cucumber pockets. You can enjoy immediately, or keep in a sealed container at room temperature for a few days for a more fermented taste.

The creamy and crunchy textures of this cucumber salsa makes for the perfect snack on a hot afternoon! Start by combining two finely chopped, peeled and seeded cucumbers, one finely chopped seeded tomato, a quarter of a chopped red onion, two tablespoons of minced fresh parsley, one seeded and chopped jalapeño pepper, a bit of minced fresh cilantro, and one minded garlic clove. In a separate bowl, whisk together one and a half teaspoons each of lemon juice and lime juice, and a quarter teaspoon each of ground cumin and salt. Pour the dressing over the cucumber mix, and stir to combine. Serve with tortilla chips and enjoy!

While traditional gazpacho recipes typically call for a combination of tomatoes, peppers and onions, you can also use cucumbers as the base of your gazpacho for a refreshing taste and vibrant color! To a grill pan or cast iron skillet, add 8 tomatillos, a quarter of an onion, half a jalapeño pepper, and two whole garlic cloves (wrapped in tin foil), then drizzle with a bit of olive oil and season with a few pinches of sea salt. Transfer the grill pan to a grill over medium high heat, and cook for four to five minutes per side. Let ingredients cool, then refrigerate until chilled completely. Once ingredients are chilled, add to a blender along with one cucumber, half a cup of cilantro, two tablespoons of lime juice, a bit more sea salt, half a teaspoon of honey, and a quarter cup each of olive oil and greek yogurt. Blend until smooth, and serve!

At farmers markets now you’ll also find summer squash, cherries, strawberries, broccoli, cauliflower, carrots, turnips, beets, radishes, mushrooms, and greens like lettuce, kale, spinach, and bok choy. Markets are also stocked with a variety of plant starts, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.