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After a brief hiatus, Test Kitchen is back. Our focus for the next few months will be produce from area farmers markets.

Let’s be honest, there will probably be a not-so-healthy recipe at some point, but until then …

Farmers markets can make shopping convenient and healthy; for me, the one on Public Square is so convenient.

As I walk by the stands, looking at all the colorful and fresh produce, I get wrapped up in the possibilities. Half the time, though, I have no idea what to make with many of the items for sale.

It got me thinking. I’m sure I can’t be the only one with a question about how to prepare a fruit or vegetable. So, now I ask: is there a fruit or a vegetable you’ve seen at a farmers market but have no idea what it is, how to use it or how to prepare it?

I probably don’t, either, so let’s experiment together.

Send me a note with a name (or description) of the fruit or vegetable you’re curious about and we’ll experiment in the Test Kitchen. Send info to Sarah Haase 15 N. Main St. Wilkes-Barre, 18711 or email me at shaase@www.timesleader.com.

We’ll start off easy this week with some cucumbers.

The options here are plentiful.

For a while now, I’ve added sliced cucumber to my water. I have an infuser that holds back the pulp, but before I invested in that, I just let the slices float. Cucumber slices can also be a quick and healthy snack when you’re hungry.

<strong>Cucumber water:</strong>

Slice off three-four rounds of the cucumber and place them in a glass of cold water. The slight flavor cucumber provides is a refreshing taste. Add a bit of mint to the mix to get a little fancy.

Here are two quick ideas to use up those cucumbers, but save at least one for an amazing cucumber tomato salad.

<strong>Cucumber rounds:</strong>

Cucumber rounds can satisfy a snack craving. Slice off some rounds of a cucumber. Put them on a plate, sprinkle on a little sea salt and enjoy.

<strong>***</strong>

Now, let’s get a little fancier.

<strong>Cucumber tomato salad with Greek dressing</strong>

What you’ll need:

2 cucumbers

2 tomatoes

1/2 an onion

2 garlic cloves

6 oz. Feta cheese

Wash cucumbers and tomatoes. Slice the cucumber into rounds, than halve them. Slice the tomatoes into bite sized chunks. Slice onion as thin as possible and tear up the rings so they are in smaller pieces. Mince the garlic and add in with the onion. Add the Feta cheese and, with a wooden spoon, mix all the ingredients. Add dressing and mix again. Serve chilled.

For the dressing:

1/4 olive oil

1/2 apple cider vinegar (you can also use red wine, balsamic or white vinegar)

1 tsp Dijon mustard (spicy brown is also good)

1 tsp onion powder

1 tsp garlic Powder

1 tsp basil

Salt and pepper to taste

Combine all ingredients into a mason jar (or other container that can tightly seal) and shake until all ingredients are mixed thoroughly. Add about half the contents of the jar to the salad, mix and enjoy.

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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/07/web1_bowlcucumber.jpg" />
<div class="neCaption">Add in 6 oz. of feta cheese. Add about half the jar of Greek dressing, about 1/3 cup and mix all ingredients together.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/07/web1_bowlcucumber.jpgAdd in 6 oz. of feta cheese. Add about half the jar of Greek dressing, about 1/3 cup and mix all ingredients together. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/07/web1_choppedingredients.jpg" />
<div class="neCaption">Cut up cucumbers, onions, tomatos and garlic and combine in one bowl.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/07/web1_choppedingredients.jpgCut up cucumbers, onions, tomatos and garlic and combine in one bowl. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/07/web1_eatCumbers.jpg" />
<div class="neCaption">Chill the salad and serve. The longer the vegetables marinate in the dressing, the tastier this dish becomes.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/07/web1_eatCumbers.jpgChill the salad and serve. The longer the vegetables marinate in the dressing, the tastier this dish becomes. Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/07/web1_ingredientsCucumber.jpg" />
<div class="neCaption">Gather your ingredients for tomato cucumber salad with Greek dressing.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/07/web1_ingredientsCucumber.jpgGather your ingredients for tomato cucumber salad with Greek dressing. Sarah Haase | Times Leader</div>
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<div class="metaInfo">Cucumbers are good in water, salad or by themselves</div>
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&nbsp;

By Sarah Haase

shaase@www.timesleader.com

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<strong>What you’ll need:</strong>

2 cucumbers

2 tomatoes

1/2 an onion

2 cloves of garlic

6 oz. feta cheese

<strong>For the dressing:</strong>

1/4 olive oil

1/2 apple cider vinegar (you can also use red wine, balsamic or white vinegar)

1 tsp Dijon mustard (spicy brown is also good)

1 tsp onion powder

1 tsp garlic Powder

1 tsp basil

Salt and pepper to taste

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&nbsp;

Reach Sarah Haase at 570-991-6111 or on Twitter @Sarah_Haase. You can email a recipe you’d like us to test to shaase@www.timesleader.com.

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Test Kitchen: Pick up some cucumbers at the farmers market and try out some of these recipes