These organic cucumber don't have the wax you usually find on most grocery cucumbers. That means you'll need to eat them sooner! Plant-based Chef Katie Simmons shares why she still peels these vegetables, then get her recipe for Vegan Cucumber Dill Soup.
Healthy Vegetarian Cucumber and Oil-Free Dressing Recipes
More Helpful Plant-Based Shopping Videos:
More Lettuce Love and Farmer's Market Learning:
Iron Creek Organic Farm, which grew these beautiful tomatoes. Tamara Mark is the farm-woman in charge. Sign up for the CSA: http://www.ironcreekfarm.com/home
Green City Market Chicago:
Chicago’s largest and first year-round sustainable farmers market, Green City Market provides a marketplace for purchasing sustainably grown food and connecting farmers and local producers directly to chefs and the greater Chicago community. http://www.greencitymarket.org/about/market-location-and-hours.asp
Supporting the mission that everyone should have access to high-quality food produced in a sustainable and equitable way: http://www.slowfoodchicago.org/
About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel and go hiking. Some of her favorite trips include the Incan Trail in Peru, 10 days of the Patagonia in Argentina and Chile, the beautiful colors of the Smoky Mountains, and surreal landscapes of Utah.