The cucumber has been cultivated for at least 3,000 years and remains a crisp and fresh delicacy in summer. In Japan there is the Buddhist tradition of the Cucumber Blessing, where believers pray that they can pass the hot summer in good health like fresh cucumbers.

Containing more than 90 percent water, they are perfect for the season. Originating from South Asia, they now travel around the globe — in 2013 China was producing 76 percent of the worlds cucumbers.

There are three main types of cukes: you have the slicers, picklers and the seedless (burpless). Pickles are in the gourd family and are picked green and under-ripe.

A “ripe” cucumber turns yellow, has big seeds and a tough exterior. Botanically speaking, it is a classified as a berry, much like a tomato and squash, it is generally perceived, prepared and eaten like a vegetable.

Below is a recipe created by our vendor Vicki Swann of the business Canine Connected.

As you can see, you need to make a trip to the market, gather the ingredients that are to be found there such as the Olympic Onion green onion powder and Dungeness Gold Garnishment of Garlic.

The Perseus cucumbers which have a very thin skin, can be found at Sea Basket Farm and are perfect for this recipe.

Sequim Farmers Market Cucumber Dip

2 large cucumbers (peeled, seeds removed and diced)

8 ounces plain Greek yogurt

8 ounces cream cheese, softened

1½ Tablespoon Olympic Onion Green Onion Powder

1 teaspoon Dungeness Gold Garnishment of Garlic

Combine soft cream cheese and yogurt.

Blend in onion and garlic blends.

Stir in diced cucumber.

Chill at least 2 hours.

Serve with pita chips or pretzel chips.