Locally fondly called komkommer.
It is in season from February to April.
The bright green and juicy flesh is a little more lemony than its tamer relative. Like a gem concealed in it striped spikey skin.
Cut in half across its breadth to easily scoop out the flesh
It makes an absolutely delicious tzatziki, or is gorgeous in a salad, instantly packing them with dis-ease preventing nutrients.
About the producer:
N’Rougas Farm is in the heart of Bushmanland, just South of the Orange River. Here the stars shine bright, the sheep roam freely and an abundance of indigenous edible plants that have adapted to the arid environment flourish. The farm just has begun a new journey.
Mother and daughter, 4th and 5th generation of landowners, are partnering with a local family who has worked on the land for three generations. Our purpose is to rejuvenate the soil and the spirit on the land we love, producing predator friendly, much-loved lamb and a range of flavourful and health-rejuvenating indigenous plant foods.