Hi...just a quick run down of your baskets this week..
tomatoes, green beans, cucumbers, yellow squash, kale, swiss chard, bannana peppers, turnips ( for soup), lettuce, patty pan squash, herbs including parsley and lemon balm, eggs..
Hope you are all enjoying this wonderful, early fall weather. We have been canning up a storm at the farm and enjoying the smells of fresh jams and peaches. I always enjoy the thought that January will find me eating fresh peach jam on muffins....
Today's recipe is Swiss Cucumber Soup
2 T oil,
2 1/2 cups peeled, seeded cucumber, cut in slices,
1 medium onion, sliced,
4 T fresh parsley, chopped
1/4 t salt,
1/4 t dill weed,
2 T cornstarch,
2c skim milk,
1/4 t pepper
Heat oil in large saucepan. add cucumbers,onion, parsley,salt and dill. saute until vegetables are tender. Whisk cornstarch with 1 1/3 c water. Pour over vegetables and stir over medium heat until thickened. Gradually add milk, stirrring until thick and creamy. Simmer 3 minutes. Stir in pepper, ladle into bowls and garnish with dill springs. Serves 6