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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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    • Vendors
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    • Join the Market
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    • Winter Harvest 2020

Watermelon Gazpacho

8/10/2022

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Ingredients
  • 5 cups cubed watermelon (from 1 watermelon)
  • 1 cup peeled, seeded, and diced cucumber
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt

Preparation
  1. Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
  2. Stir in vinegar and salt.
  3. Cover and chill at least 30 minutes.
  4. Serve in small bowls or glasses.
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Cold Cucumber Soup

7/20/2022

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Ingredients
2 large cucumbers
½ cup shopped green onion
½ teaspoon salt
1 teaspoon dried dill weed (or fresh equivalent)
1 16 oz container plain Greek yogurt

Preparation
1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces.
2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended.
3. Refrigerate at least 1 hour until well chilled.
​
4. Serve. Garnish with fresh dill weed or radish slices if desired.
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Tomato Peach Gazpacho

8/11/2021

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Ingredients
  • 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
  • ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
  • 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
  • 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
  • 10 basil leaves, plus more for garnish
  • 1 tablespoon olive oil
  • 1/2 –1 teaspoon salt
  • 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
  • cracked pepper to taste
Garnish:
  • Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
  • Feel free to add croutons or serve with crusty bread.
​Directions
  1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
  2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
  3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
  4. Chill at least 2 hours.
  5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
  6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.



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Marinated Tomato, Cucumber and Onion Salad

6/30/2021

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INGREDIENTS
  • 1 Large Cucumber (about 12 ounces)
  • 1 Cup Cherry and/or Sungold Tomatoes  - red and yellow mixed add nice color
  • 1 Yellow Onion
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Grape-Seed Oil or olive oil
  • ½ Tsp. Salt or to taste
  • ½ Tsp. Ground Peppercorn or to taste
  • 1 ½ Tsp. Sugar or Honey
  • ¼ Cup Fresh Parsley
  • 1 Garlic clove
​
INSTRUCTIONS 
  1. Remove seeds from the cucumber. Peel, or not, to your taste. Cut the cucumber into ¼ inch cubes. Place in bowl.
  2. Cut the tomatoes into quarters. Add to bowl.
  3. Chop the onion and add to bowl.
  4. Mince the garlic and add to bowl.
  5. Chop the parsley and add to bowl. Gently stir the ingredients together.
  6. Add the vinegar, oil, salt, pepper and sugar. Toss to coat thoroughly.
  7. Cover and refrigerate at least 4 hours or up to 2 days.
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Broccoli Salad with Peanut Butter Dressing

8/22/2019

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Picture
-Adapted from Bon Appetit
Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt

Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish
  1. Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
  2. ​Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
  3. Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
  4. ​Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.
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Pea Shoot Salad

10/24/2018

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Ingredients

Dressing
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic

Remaining
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.

Directions
  1. Combine ingredients for dressing in a large bowl, stirring  with a whisk until well blended.
  2. Add pea shoots, cucumber, radishes and half of the almonds.  Toss gently to coat.  
  3. Sprinkle with remaining almonds and serve.
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Chilled Cucumber Dill Soup

8/8/2018

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Picture
Serves: 4
 
4 medium to large cucumbers, coarsely chopped
1 cup plain yogurt
1 clove garlic, pressed
1½ teaspoons fresh lemon juice
1 scallion, diced
1 tablespoon fresh dill, shredded, plus 4 fronds for garnish
1 tablespoon good green olive oil
Salt and white pepper to taste
 
Optional:       4 tablespoons crumbled feta cheese
                        ¼ cup croutons


  1. Place cucumbers, yogurt, garlic, lemon juice, diced scallion, shredded dill, and 1 tablespoon of olive oil in a blender or processor.  Blend until completely smooth.
  2. Strain puree through a large sieve over a large bowl.  Press down hard on the solids.  Discard remaining solids.
  3. Season soup with salt and pepper
  4. Cover and chill for at least 2 hours.
  5. Pour soup into four serving bowls.  Garnish with fresh dill fronds and serve. 
  6. If desired, top each bowl with a few crumbles of feta cheese and croutons.
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Greek-Style Watermelon Salad

9/17/2017

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 INGREDIENTS
  • 3 cups cubed watermelon
  • 2 large ripe tomatoes, choppe
  • 1 medium cucumber, peeled, seeded choped
  • 1 small red onion, sliced
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta
  •  Some chopped parsley and mint
  •  Olive oil and red-wine vinegar
  •  Salt and pepper
 
PREPARATION
  1. In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper.  Mix gently.
  2. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
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SESAME CUCUMBER NOODLES

7/20/2016

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Picture
​Serves 3 to 4
 
6 large firm cucumbers
 
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
 
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
 
  1. Spiralize the cucumbers and place them in a paper towel lined colander.  Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
  2. Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup.  If you have a emulsifier, this is an opportune time to use it.
  3. Place the cucumber strands in a large serving bowl.  Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together.  Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
  4. Sprinkle the sesame seeds and the scallions on top and serve.
 
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
 
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Tzatziki Cucumber-Yogurt Dip

8/26/2015

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Recipe by Anna Gill

Makes 3 cups

2 seedless cucumbers, peeled and cut into ¼ inch pieces 
Salt 
1¾ cups yogurt (whole milk is best)
⅔ cup sour cream 
¾ teaspoon sugar 
3 tablespoons red wine vinegar 
1 large garlic clove, mashed to a paste 
3 tablespoons extra-virgin olive oil 
Freshly ground white pepper 
3 tablespoons minced fresh dill

Garnish optional: black olives, a sprig of mint or dill

1. In a colander set over a bowl, toss the cucumber with ½ teaspoon of salt. Set a plate directly on the cucumber and weigh it down with a heavy can. Let the cucumber drain for at least 4 hours at room temperature or overnight in the refrigerator. 
2. Meanwhile, put the yogurt in a strainer lined with a coffee filter. Set the strainer over a large bowl and let the yogurt drain in the refrigerator until very thick, at least 4 hours or overnight. 
3. In a medium bowl, combine the cucumbers, thickened yogurt and sour cream.
4. Put sugar and vinegar in a small jar, tighten the lid and shake well.
5. Add the sweetened vinegar to the cucumbers
6. Add the garlic and olive oil. Season with salt and white pepper and refrigerate until chilled, about 2 hours.
7. Stir in the dill
8. Garnish if you wish with an herb sprig and/or a couple of black olives.
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Tabbouleh

8/26/2015

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Recipe by Anna Gill

Serves 4 to 6 as a side dish

½ cup fine bulgur*
1 cup boiling-hot water
3 tablespoons olive oil
2 cups minced fresh flat-leaf parsley
½ cup finely chopped fresh mint
2 medium, meaty tomatoes, cut into ¼ -inch pieces
½ seedless cucumber, peeled and diced into ¼ -inch pieces
½ medium red onion, minced
3 tablespoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon black pepper

*Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe.


1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil
2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes.
3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly.
4. Transfer bulgur to a serving bowl.
5. Add all the remaining ingredients and toss well.
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Nana's Cold Borscht Soup

8/25/2015

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In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!

Makes 5 quarts (can be halved)

16 oz. pickled beets in strips, including the juice
1 large chopped onion
2 large diced cucumbers
10 cups of water
10 hard boiled eggs, chopped
3 bunches fresh dill, or equivalent dry
3 cups sour cream


Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.

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Linguine with Cucumber and Mint

8/25/2015

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Picture
Recipe by Anna Gill

2 Servings

3 small cucumbers, washed (about 1 pound)
3 tablespoons unsalted butter 
Kosher salt
½ pound linguine
½ cup loosely packed, freshly shredded fresh mint

1. Fill a stockpot with salted water, cover and bring to a boil.
2. Cut the cucumbers in length-wise slices about ¼ to ⅛ inch thick, then cut the slices into strips diagonally (so that most pieces have a bit of dark green on them).
3. In a large skillet, combine the butter, cucumbers and 1 teaspoon salt. Cook over medium high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes. Set aside.
4. Add the linguine to the boiling water. Stir the pasta and bring the water back to a boil until it is cooked, tender but firm to the bite. Reserve ½ cup of the pasta water. Drain the pasta and dispose of the remaining cooking water.
5. Add the linguine to the cucumbers and toss over moderate heat to coat the strands with butter. Add some of the saved pasta water, 1 tablespoon at a time, to moisten if necessary.
6. Remove from the heat, add the mint and toss. Serve immediately.
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Gazpacho Soup

8/25/2015

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3 large cucumbers
2 pounds assorted diced vegetables
2 tablespoons salt
1-tablespoon pepper
2 tablespoons sugar
5-6 dashes Tabasco
1 tablespoon Worcestershire sauce
1-46 ounce can tomato juice or V-8
12 bunch cilantro - about 2 ounces
1 tablespoon cumin


Cut the cucumber lengthwise and scoop out seeds with the tip of a teaspoon. 
Then cut lengthwise into 14 inch strips. 
Stack the strips of ½ a cucumber and turn perpendicular to the knife and cut into ¼ inch dices. 
Repeat with rest of cucumbers. 
Put all the chopped vegetables into a 2 gallon plastic bucket and mix with the salt, black pepper, sugar, Tabasco and Worcestershire sauce.
Let sit for 10 minutes. 

Pour tomato juice or V-8 into the vegetables.
Add the chopped cilantro and cumin.
Refrigerate for 1 hour. 
Taste and adjust seasonings as necessary.
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Gazpacho Blanco

8/25/2015

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Recipe by Anna Gill

Serves: 4 to 5 

3 cups/1 pound seedless white grapes, stemmed 
2 cucumbers, seeded and chopped. If available, the seedless ones work well
1 shallot, chopped 
1 small garlic clove, minced or pressed 
2 cups plain yogurt (low fat is fine) 
¼ teaspoon salt 
¼ teaspoon white pepper 
hot pepper sauce to taste (maybe 8 drops or so)

Garnish: white seedless grapes, halved, and sliced almonds, toasted

1. Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
2. Add the cucumber, shallot, and garlic, and puree.
3. Blend in the yogurt.
4. Season with salt, pepper, and hot pepper sauce. 
5. Refrigerate until cold. Garnish and serve when ready. 
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Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
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    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020