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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Cucumbers

Sourcing Cucumbers

Cucumbers are widely available in the late summer in Minnesota. Cucumbers are a frost-sensitive crop that does not store well, so their season of availability is pretty much limited to the summer and early fall. A few farmers in the state have greenhouses or high tunnels that allow them to extend the season for cucumbers.

Regulations on Buying Cucumbers Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Best Time to Buy

Order cucumbers before the start of school in the fall for delivery during the month of September.

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

PurchaseUnit (How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information

Cucumber, Fresh Whole Un-pared










¼ cup unpared, sliced vegetable


¼ cup pared vegetable sticks (about 3 sticks, 3 inch by ¾ inch sticks)





1 pound AP = .84 pound ready-to-serve, unpared, sliced cucumber

1 pound AP = .81 pound (about 2 3/8 cups) ready-to-serve raw, pared cucumber sticks

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