“Don’t judge each day by the harvest you reap but by the seeds that you plant.”
― Robert Louis Stevenson
Today is a snow day off of work/school and to say that I have spring fever is an understatement. I have been dreaming of leafy green vegetation since the first hint of snowflakes graced the sky. A couple of weeks ago my husband John planted trays of seeds in our family room window, and in front of our sliding glass door. Daily we watch the thermometer that measures the temperature in our hoop house – waiting until it is warm enough at night to start planting the seedlings. Today it is only 30 degree in the hoop house, but on sunny days it has been reaching the low 50s. Last summer was our first taste of large scale gardening and we are hooked. Winter was our time to dream and make plans for even better produce.
Last year we were able to harvest cucumbers from July until late October. Not only were we able to fill our shelves with quarts of pickles, we were also able to share our bounty with friends.
It was a learning process since it was our first year with a hoop house. This year we will be adding a large fan to circulate the air and we will be start our pumpkins inside and move them outside. We will also make sure that we have plenty of seedlings as backup for when plants (such a broccoli) go to seed and stop producing.
As I tried to come up with different ways to serve up crunchy slices of cucumbers, I often joked that I needed to come up with a cucumber cookbook. While my eleven-year-old step daughter Avalon’s favorite way to enjoy cucumber is putting them on her eyes to pretend she is at a spa, I think one of my favorite ways is a cool and refreshing bowl of cucumber soup. In fact, this time of year I find myself yearning so much for summer that I make sure that I pick up the ingredients at the supermarket so I can whip up a batch.
This soup is light, healthy, and a wonderful way to welcome spring. You will also want to set this recipe aside to recreate in the summer when cucumbers are in their prime. It is a wonderful meal when the temperatures soar and cooking in a hot kitchen feels out of the question.
CREAMY CUCUMBER SOUP WITH AVOCADO & DILL (makes one large bowl or two small)
*1 large Cucumber
*1 cup of Plain yogurt (use your favorite brand – low fat or full fat version. Greek yogurt is thick and works well for this dish)
*Juice and zest of one lemon or lime
*1 small clove of Garlic
*1 Tablespoon of Onion (or a couple green onions)
*Few leaves of Kale or Spinach
*¼ cup of fresh Dill (or to taste)
*Salt and Pepper to Taste
If it is a garden cucumber, or organic from the market, I only remove ½ of the peelings. Cut the cucumber in half and with a spoon remove the seeds (they make the soup too runny). Chop and reserve ½ of the cucumber. Add the other half of the cucumber and the rest of the ingredients to a blender. Do a quick blend if you want the soup to be chunky and longer if you want it smooth. Pour in a bowl and add the chopped cucumber to the top and a sprig of fresh dill.
This soup is extremely versatile and if you are not fond of dill you can use cilantro. I like to add different toppings depending on what I have on hand. Some of our favorites are kalamata olives, feta cheese, and grape tomatoes. Sometimes if I am looking for a lighter soup, I leave out the avocado. Since it’s so easy to make you can leave the ingredients out for friends or family members to make their own bowl.
If you have spring fever like I do, I encourage you to try a new recipe or do something light and lively with the decor in your home. Grab your camera and record the way the sunlight sifts through bare branches or watch the way your pets delight in puddles of sunshine. Continue to dream and eventually spring will be here! Until then, make the most of today and enjoy every healthy moment.