Cooling cukes

Where I grew up, you’d often see hand-painted signs for “cukes and lopes” next to a farm stand. Here in Sacramento, it’s cuke season already, with lopes (cantaloupes) soon to follow. Thinly slice long seedless cucumbers and toss them with seasoned rice vinegar and salt for a quick pickle. Cut yellow lemon cucumbers into wedges and serve with salty feta cheese and olives. Or shred large English cucumbers and stir them into yogurt with some ground cumin for a raita.