Sunshine--farmers are celebrating; plants are drying out; tomatoes will start to grow. Alas, both plantings of edamame died due to the adverse weather, but we are replanting and hope to have some come September. Meanwhile...
Summer has come, and we are offering summer numerous summer vegetables this week including cucumbers. Try the Cold Cucumber Soup...not cooking necessary,
Cold Cucumber and Yogurt Soup 4 servings
- 1 pound cucumbers, washed and trimmed
- ¼ teaspoon salt 1-2 cloves garlic (or even more)
- 1 tablespoon fresh herbs: parsley, dill, or basil
- 3 cups plain yogurt
- 1 tablespoon olive oil
- Pepper to taste
- 1 tablespoon chopped fresh mint (optional)
Place all ingredients except mint in a food processor or blender. Blend until well mixed. Chill to let flavors mix. Serve sprinkled with fresh mint.
Adapted from Brody, J. (1985) Jane Brody’s Good Food Book. New York
Also, I have become very enamored with the Carrot Top Pesto made with cashews. I spread it on bread, rice crackers, use it on pasta, and mix it with boiled potatoes. If you do not have the recipe, click on the link.
Wishing you good and healthy eating,
Judy, Yoli, Erasmo, and Ricardo.
