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Recipe of the Week!

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Chilled Cucumber Soup

  • 2 medium cucumbers
  • 6 green onions
  • 1 clove garlic
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken/vegetable broth
  • 1 bunch dill
  • 1 cup yogurt/sour cream
  • 2 tbsp lemon juice

Preparation

Cut the ends off the cucumbers and rub to remove any bitterness. Halve lengthways and if there are a lot of seeds, scoop some out. Cut the cucumber into small chunks. Clean and chop the green onions and garlic. In a large saucepan, add the butter and sauté the cucumber, green onion, and garlic over medium heat for about 5 minutes. Add the flour and cook another few minutes, stirring to keep it from sticking. Gradually add the broth and simmer for about 5 minutes. Remove from the heat and puree in a food processor or with a hand blender, and then allow to cool. Clean and stem the dill and chop it finely. Add the dill, yogurt or sour cream, and lemon juice to the soup and chill for several hours or overnight.

Serves 4.

Corn Pancakes

  • 2 cups cooked corn kernels
  • 11/4 cup flour
  • 1 tsp baking powder
  • 1 egg
  • 11/2 cups milk
  • 1 hot pepper, minced (optional)

Preparation

Mix flour and baking powder. In a 2 cup measure, combine the egg and milk. Add to dry ingredients and mix well. Stir in the corn kernels and optional hot pepper. Drop in large spoonfuls onto a lightly greased pan and cook as you would regular pancakes. Delicious with maple syrup! Serves 4.

 Recipes from Janette Haase’s From Seed to Table: A Practical Guide to Eating and Growing Green

 

 

 

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