Food With Color

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Here we have grilled Beach Pea's rosemary batard, brushed with homemade garlic scape pesto, topped with grilled eggplant (New Roots Farm) smothered in provolone cheese,  8-ball and 1-ball zucchini (small, round, baseball-size green and yellow fruits from Stonewall Farm), grilled sweet Ailsa Craig onions (Touching Earth Farm), slices of luscious tomatoes (Barker's Farm), and, finally, mounds of arugula (Riverside Farm).  Now THAT'S a farmers' market sandwich!  Pass the chips, please!

An heirloom cuke, these White Wonders are heading for another batch of my Summer Herb and Cucumber Soup.   Their creamy white flesh is slightly sweeter than regular cukes.  P.S.  I used basil, parsley and fennel fronds in this batch of soup, and garnished bowls of it with borage and lemon gem marigold flowers.  Delish!  

Cute little flying saucers.

Can you guess what this is?

Refreshing Cold Summer Soup

Cold is key!

Cucumber, local asparagus, parsley and dill joined forces with a handful of raw cashews, a pint of Brookford Farm's yogurt and a pint of homemade chicken stock (or veg stock) for this deliciously refreshing and satisfying cold soup.

Delicious Lamb Shish Kebabs with Tzatziki

I marinated Riverslea Farm lamb kebabs in grated ginger, minced garlic, freshly ground cumin seed, turmeric and coriander, olive oil and lemon juice.  Grilled these 1-1/2" chunks for no more than 8 minutes (rotated halfway through), and served over orzo pilaf with a side of delicious tzatziki.  Wedges of red onion, chunks of farm fresh tomato, and cremini mushrooms accompanied the lamb.  Recipe for tzatziki follows: