Cool Cucumber Soup

Most of us get distracted at some point in the season and fail to harvest some of those cucumbers- it’s hard to keep up with them when they really start fruiting! Here is a solution for those overgrown, seedy slicing cukes that are no good for pickling or salads. I like to serve in a small glasses with a crouton on top but it tastes just as good in a bowl!

Ingredients

2-3 large slicing cucumbers, peeled, de-seeded, diced

1 quart your favorite unflavored yoghurt

Handful fresh mint and /or dill and chives

1 clove garlic

1 small shallot

Salt to taste

Squeeze of lemon or vinegar

drizzle of honey

Instructions

1. Mix cucumber, shallot, yoghurt, minced herbs and garlic, salt, honey and lemon.

2. Blend in a blender or use immersion blender to puree.

3. Mix well and allow to sit for an hour or more.

4. Adjust consistency and seasoning as needed. You can use milk or veg stock to thin it out.

Josh's Favorite Beet Recipe

Ever wonder what to do with beets? Well, this colorful root crop starts sizing up in late spring and can be grown all summer and into fall. Options for preparation are diverse and numerous but this is by far my favorite!

This makes a great side-dish to serve with fish or chicken or a beautiful addition to a meal of summer salads

Ingredients

1-2 bunches beets, golden, chioggia or red, with greens

2 tablespoons honey

2 table spoons balsamic vinegar

salt and pepper to taste

2 tablespoons cooking oil (olive, vegetable, grape seed- your preference)

1 block feta cheese

1 tablespoons butter

Directions

1. First remove beet greens, wash well and put back in the fridge.

2. Trim tails and noses off beets and put in pot of water. Simmer on the stove for approximately 45 minutes or until fork tender (you can also steam them if you prefer).

3. While the beets are still hot, put them into a bowl with cold water and use your hands to slip off the skins.

4. Once the beets are skinned and cool enough to handle, slice them and put them in a bowl. Sprinkle them with the oil, honey and balsamic vinegar and salt and pepper.

5. Next, put them on a sheet tray and roast in the oven at 400 degrees for approximately 10 minutes.

6. While the beets are roasting, melt some butter in a sauté pan, chop the beet greens and sauté in butter until soft. (You can also steam the greens if you are trying to avoid the butter.)

7. Now spread the cooked greens on a plate or platter.

8. Next remove the roasted beets from the oven and carefully arrange on top of the greens.

9. Lastly, crumble feta cheese all over the dish and serve warm.

Light Spring Brunch

Maximize those fresh spring flavored with the first asparagus tips, eggs from the coop and a chunk of your favorite feta

Winter Salad

Colorful winter salad with red meat radish and Asian pear

BLTs for the Jews

Oh dear members of my tribe, especially the kosher keepers, but even the less-then-kosher keepers, who grew up keeping kosher and now just kind of avoid pig products for no clear reason... Do I have a treat for you!

First of all, some brief thoughts on bacon- ok, the non-Jews eat it for breakfast. Fine. But beyond a chewy sweet crunchy salty breakfast experience, beyond bringing a smoky rich flavor to your legumenous soups, even forget for a moment about the way roasted squash reaches new hights with a strip of sizzling meat in it's cavity... there is nothing in the world quite like a BLT. (That's Bacon, Lettuce, Tomato for the uninitiated).

Something about how the creaminess of the Hellmans' mayo brings out the sweet acidity of a perfectly ripe summer tomato, the meaty crunch of the bacon juxtaposes with the lesser crunch of a mild stack of lettuce, and it's all encompassed in the sweet embrace of a suitable bread.

It's not just a sandwich- it's an icon, it's an experience. And folks- it is now available for the Jewish pallet. So go, go down to the Bethesda Farmers market and seek out that character of a kosher bacon seller Hayim. Buy a package of his kosher lamb baaacon. If you can't find him email him at lambbaaacon@gmail.com. (yes it is star k kosher and yes it is made with Grow and Behold free ranging lambs).

Ingredients

Oatnut Bread (Bread of your choice)

Kosher Lamb Bacon

Lettuce

Heirloom Tomato

Hellman's Mayo

Instructions

1. Lightly toast the bread.

2. Spread thickly with Hellman's mayo.

3. Now thickly slice a room temperature, heirloom tomato either freshly picked or picked up from the farmer's market.

4. Fry the lamb bacon until mostly crunchy in a cast iron skillet. (*For the real Jews reading this, to cook the bacon you just lay the strips on the cast iron skillet, no oil needed and turn the flame to medium. The fat melts the meat cooks in the hot grease. Let it fry and sputter until it's brown but not black!)*

5. Now arrange the bread, mayo, tomato, baaacon, and top with greens. I like to use arugula for an added peppery bite. Romaine works just as well.

6. Top with the second piece of bread, cut in half, and prepare yourself for a spiritual experience...

Cool Cucumber Soup

Ingredients

2-4 Cucumbers (Grated)

1 Clove Garlic (Pressed)

1 Small Bunch Fresh Cilantro (Finely Chopped)

2 Cups Plain Yoghurt

Salt to Taste

Wedge of Lime

Instructions

1. Mix all ingredients in a bowl

2. Let sit for at least half an hour

3. Serve chilled

Succulent Pea Stir Fry

Our late planting of snap peas is holding on far longer then one would expect- I picked a handful of tender pods this morning- July 12!

Peas should be planted as early as possible because they are theoretically supposed to stop producing once the temperatures hit the 90s. Now I know we have seen 90 degree weather this summer but yet those last few plants just keeps putting out peas!

I have some cognitive dissonance when it comes to peas. In general my philosophy regarding snap and snow peas is similar to the way I feel about fresh baked challah rolls, hot chocolate chip cookies and some other things...it will never be as good as it is hot off the pan (or straight off the vine).

I know conventional wisdom (and my mother) would have the cookies cooled and saved for the guests and the peas picked and used in a dish...but with some things, you only get that one chance to have the full experience... and picking peas off the vine and popping them into your mouth- that fantastic candy crunch of sweet grassy goodness- that is one of them.

On the other hand...one of my favorite dishes is this simple stir fry which is also a serious seasonal delight...

Succulent Pea Stir Fry

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Ingredients

Handful Fresh Snap or Snow Peas (De-Stringed)

1 Sweet Onion (Diced)

1 Chicken Breast (Cubed) -- or tofu block, or handful of prawns if you eat them

1 Handful Cashews

Drizzle of Black Soy Sauce (Sweet Soy Sauce)

1 Fresh Chilli, Minced (to Taste)

Instructions

1. Saute the protein separately so you can make sure it is fully cooked

2. Saute the onions and chilli for a until translucent

3. Throw in the peas and cashews a few minutes before the end

4. Drizzle with black soy sauce, salt and pepper

5. Mix with protein and serve

6. Serve over rice for a full meal or on its own with some sauerkraut or kim chi for a low carb high energy supper

(Love)ly Potato Hash

ingredients

1 "Dancer" Eggplant

1 Zephyr Summer Squash

1 Red Norland Potato

1 Small Walla Walla Sweet Onion (pulled before its time

Big handful of (Cilantro, Parsley, Chives, Thyme, Rosemary and Tarragon)

2 Tbps. Cooking Oil

1 Tbps Rice Vinegar

Salt, Pepper and Chilli Powder to Taste

instructions

1. Dice Veggies and fry in oil hot fire until browned on the edges

2. Lower flame and cook until soft

3. Finish by throwing in the herbs, vinegar and seasoning

4. Cook for another few minutes

5. Serve with friend pastured eggs and feta crumble