Farmers' market season is here and here is what we are cooking...
E has always loved cucumbers. We got a cold soup at Zingerman's once that was lovely and we recreated it at home. I made it again last night. The other kids swirling around the house wouldn't even try it, so E and I happily ate all of it yesterday and today.
Cold Cucumber Soup
4 medium cukes, peeled and seeded
2 cups buttermilk
1 1/2 cups sour cream
2 tablespoons fresh dill, chopped
1-2 tablespoons cider vinegar
1 teaspoon fresh mint, chopped
Whir up 3 of the cukes and buttermilk in the food processor and transfer to a large bowl. Grate the last cuke and add it along with all the other ingredients to the bowl. Stir well. Chill for a while.
Heirloom Tomato, Feta, and Mint salad
4-6 heirloom tomatoes (ideally a mixture of red, green, yellow, striped, black, etc.)
1/4 of fist-sized red onion, thinly sliced
1-2 tablespoons of fresh mint, chopped
1/2 cup of feta, crumbled
juice of 1 lemon
drizzle of olive oil
I like to cut my tomatoes into wedges. You can take the bite out of the onions by tossing them in very hot water for a minute. Gently mix everything together and let it sit/marinate for 30 minutes or so.
2 months ago