There are scallops or pattypans, flat and
scalloped around the edges; crooknecks and
straight necks, with constricted stem ends;
elongated vegetable marrows, or zucchinis;
acorn squash; and distinctive Middle Eastern
and Asian types as well. Some are green-
skinned, some vibrantly yellow with
carotenoid pigments, some variegated, and all
have a pale, delicately spongy flesh that
softens quickly when cooked. They’re
sweetest when picked young, and keep for a
few weeks at 45–50ºF/7–10ºC.
Cucumbers The cucumber was domesticated
in India around 1500 BCE, arrived in the
Mediterranean region about a thousand years
later, and is now the second most important
cucurbit worldwide after the watermelon. Like
the watermelon, cucumbers are notable for
their crisp, moist, mild, refreshing character.
They’re mainly consumed raw or pickled, and
sometimes juiced to make a delicately