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URL:https://www.learndesk.us/class/5385279546327040/lesson/f1262e1c2b36ae91a2a7a3d09760ca4b?ref=outlook-calendar
SUMMARY:Bonus Lesson: Cucumber
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
LOCATION:https://www.learndesk.us/class/5385279546327040/lesson/f1262e1c2b36ae91a2a7a3d09760ca4b?ref=outlook-calendar
DESCRIPTION: 
Cucumbers can be divided into three categories: the field-grown slicing or table varieties, the much smaller, also field-grown, pickling varieties, and the greenhouse or hothouse varieties grown under artificial light. As a member of the gourd family, the Cucumber is cylindrical in shape, green-skinned, and has edible seeds surrounded by a mild, crisp flesh. The thin skin, unless waxed, does not require peeling.Usually eaten raw, choose Cucumbers that are not waxed, so no peeling is necessary.They can be sliced in salads, cut into spears, and served with a dip, or used in sandwiches in place of lettuce. Combined with yogurt or sour cream and served with curry dishes, maybe cooked briefly and added to soups and sauces.Look for a firm, good green color and avoid any cucumbers with soft or yellow spots.
Maybe refrigerated up to a week.


https://www.learndesk.us/class/5385279546327040/lesson/f1262e1c2b36ae91a2a7a3d09760ca4b?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
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