Keep your cool with cucumbers

Cool as a cucumber is not mere alliteration. When chilled and sliced, sprinkled with salt, or doused with cream or yogurt, there's nothing quite so refreshing.

The very freshest need no peeling or seeding. The older they grow, the tougher the skins, and if they come dipped in wax, you'll want to peel them. If the seeds are fat and bitter, scrape them out with the tip of a teaspoon.

There are several varieties in the farmers markets, each with a slightly different texture and flavor. Armenian, Japanese and lemon seem to be firmest and juiciest.

Here are two simple salads that showcase cucumber's best qualities. You'll want to make these right before serving as the longer sliced cucumbers sit, the more juice they release and the soggier they will become. But these are ready to go in no time and leftovers won't be a problem.

Beth Dooley is a Minneapolis author and cooking instructor.