The real stars at our CSA this week are corn and peaches--though cucumbers are still making a strong showing. We also got our first carrots of the year, plus more dill, basil, cabbage, zucchini, blueberries and a nice head of leafy green lettuce.
The peaches are gorgeous. I gave a few away to my neighbors as a thank-you gift for something I borrowed. The peaches were so well-received that, the next time I saw my neighbors, they said, "Did you bring more peaches?" Alas, not that time.
We got so much corn that I've been bringing ears of it to work in my lunch to eat raw. Eating corn this way is fresh and delicious. It's also a great alternative to firing up the grill or stove on a super hot day, and a quick fix if we're in a hurry to get dinner on the table.
But for an elegant, cool vegetable dish this week, I featured the cucumbers. I served this delicate cucumber soup with poached salmon for a light dinner. It would also be outstanding as a "coolant" alongside any spicy dish. Avocado makes it creamy, and a hint of corn sweetens it ever-so-lightly.
2 large cucumbers, cut in 1-inch chunks
1 avocado, pitted and scooped out of the peel
kernels cut from 2 ears of corn
2-3 sprigs of fresh dill
1/8 to 1/4 teaspoon salt
freshly grated ginger (added in)
fresh lemon wedges (served on the side)
Purée cucumbers with 1/4 cup water in a blender; add avocado, corn kernels, dill and salt. Continue to blend until thick and fairly smooth.
Try this soup as-is before adding anything else; the lemon juice, for example, will change the flavor completely. Ginger should be blended in if used; lemon can be served on the side. Enjoy, and stay cool!