Do they soften on the plant or how to know when to pick and eat?
I pick them when they're kinda yellowish. The outside shouldn't be super mushy, but if you push your thumb into it should kind of give way. You can leave them on the counter to ripen up for a little bit if picked green as well.
I've found they're pretty good either way. Over ripe is like an over ripe melon and can get kinda starchy but still palatable, under ripe is like a cucumber.
Before I didn't eat the skin but now I just chow it, don't even notice it.