By Gretchen McKay
From Pittsburgh Post-Gazette
When it comes to humble, ho-hum vegetables, cucumbers often find their way to the top of the list.
Available in every grocery store produce aisle, no matter what the season, the long, green members of the gourd, or Cucurbitaceae, family of plants is so ubiquitous that the average American will eat more than 8 pounds of cucumbers each year, either raw in salads or bathed in brine as pickles.
Yet to dismiss the fruit as nothing more than a reliable, crunchy base for a salad or sandwich, or a crisp green garnish on a bowl of noodles, is to deny yourself of one of the most versatile culinary ingredients….