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Cucumber Soup

Apropos of Cucumbers shared by a  CSA member.

A cold soup that's great for hot weather
Green onions
Wash and peel the cukes, or remove some of the peel in strips and leave some on, or don't peel at all.  Slice lengthwise and scoop out the seeds.  Then quarter the cukes and cut them in chunks.  Put the chunks in a strainer or colander, salt lightly, and let stand about 15 minutes. 
While the cukes are standing, wash the green onion.  Pour buttermilk (about a quart does it for two large or four small cukes) into a bowl.  Slice (or cut with scissors) the green onions (both white and green parts) into the buttermilk.  Press the cukes gently with paper or clean cloth towels to get them as dry as possible.  Add them to the buttermilk.  Add salt and pepper to taste.
Cover bowl and chill in refrigerator for at least one hour.  If you want, you can sprinkle on some chopped dill or mint when serving, but it's great plain too.
A visitor from Lithuania tells us that they make a similar soup in eastern European countries, but they add cooked beets.  Pink soup!

This entry is related to the following products. Click on any of them for more information.
Onion, Cucumber, Beet,

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Rick Bayless: the celebrity chef who supports local farms 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”

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