Harvest Haven Farm

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