Another delicious week at the market

This past week, my wife Jane joined my son Mitchell and I at the market. We purchased some maple cashews from Sweetbrook Farm, and they were awesome! Mitchell had a cider donut from The Apple Barn and I tried a bacon cheddar scone from Babycakes … both were delicious.

We grabbed some fresh cucumbers from Peace Valley Farm and followed Bill and Suzy Stinson’s advice to make a cold cucumber soup. I found several recipes online and ended up kind of making my own. Jane and I liked it, the kids did not.

Chilled Cucumber Soup
  • 4 large cucumbers, chopped with skin still on
  • 7-8 green onions, chopped
  • 1 tbsp minced garlic
  • 1 tsp curry powder
  • 1 16oz tub of sour cream
  • 1 16oz tub of plain yogurt
  • salt and pepper to taste

Combine cucumbers, onions and spices in food processor and puree.

Pour 1/2 of the cucumber mixture into a bowl and use a spoon or whisk to blend in the sour cream and yogurt. Add extra cucumber mixture as need to achieve the consistency and taste that you are looking for.

It’s that simple!

I ended up having extra cucumber mixture left over and used it later in the week as a condiment on a turkey breast sandwich and it was delicious!

I’m hoping Peace Valley Farm has beets this week!