Welcome to SUMMER! The season of abundance (and heat) is upon us. If you’re feeling “greens-ed out” the leafy veggies are about to transition in to denser, hardier varieties.
Garlic Scapes – they’re all the rage – but have you tried grilling them with olive oil? Or making pesto? They live up to the hype. Plus, garlic is great for fighting infections… but I digress. Just make sure the entire family eats it at the same time. Garlic breath is real.
Saturday we welcome Deep Roots back to the stage. They play Celtic, Canadian, Scandinavian and American Roots music. Known for their contra dance band in the Inland Northwest, Deep Roots’ will energize you with their upbeat tunes.
| Fresh this Week: Broccoli, Cauliflower, Cabbage, Spinach, Lettuce, Salad Mix, Radish, Green Onion, New Potato, Carrot, Beet, Garlic Scapes, Peas, Rhubarb, Kale, Strawberries, Lettuce, Carrots, Beets, New Potatoes, Basil, Dill, Parlsey, Radishes, Arugula, Salad Turnips, Fresh Flowers |
Heat-Busting Summer Recipes
A wonderful cold beet soup topped with cucumber, avocado and dill.
- ¾ lb beets 4 medium beets, smaller than a tennis ball, 3 inches in diameter
- ¼ cup red or sweet onion finely diced, divided
- 1 –2 garlic cloves 1 large or 2 two small
- 3 small turkish cucumbers divided
- ½ C fresh dill divided
- 2 Tablespoons sherry vinegar plus more to taste
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon fresh pepper
- Garnishes- avocado diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream
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Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill beets and their cooking liquid.
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Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
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Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
- 2 lbs new potatoes
- 1/2 cup frozen peas
- 3/4 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 cup chopped red onion
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Bring potatoes in salted water to a boil.
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Reduce heat; simmer till tender (about 20 to 25 minutes).
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Two minutes before potatoes are done, add peas.
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Drain off water; cool to room temperature.
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Cut potatoes in wedges.
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In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
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Stir in potatoes, peas and chopped onion until coated.
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Chill for 1 hour or until ready to serve.
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