Ken and I went on a field trip the end of last week organized by the Ecological Farmers of Ontario. We are very grateful to our apprentices and working shares who were here to gather together a lovely array of produce for Saturday’s pick-up. We saw a number of other farms and visited the Rodale Institute for their field day. One of the farms we visited was Eric and Anne Nordell’s in Pennsylvania. They are a model farm for weed control with the use of draft horses. It is interesting for us to be able to leave the farm to see other farms during the growing season.

This time of year we have lots of produce coming in and we welcome recipes from our CSA members. Colleen Burns has supplied us with a Cold Cucumber Soup recipe that she has been enjoying.

Cold Cucumber Soup

3 T. Butter or marg.

1 cup chopped onions

4 large garlic cloves – minced

3 cups chicken or veggie broth

4 cups seeded diced, unpeeled cucumber (2 medium)

1 cup swiss chard or spinach

1 cup sliced, peeled potatoes

1/2 tsp. salt or to taste

1/4 tsp freshly ground pepper

1 T lemon

1 cup table cream

In a large saucepan heat butter and saute onions and garlic until soft. Add broth cucumber, spinach, potatoes, lemon juice, salt and pepper.

Simmer covered until potatoes are tender (10 min.) Tansfer mixture in batches to blender or food processor to puree (Blender makes soup smoother)

Transfer to large bowl. Stir in cream. Let soup cool. Then chill overnight or for several hours. Serve in chilled bowls. Can garnish with thin slices of cucumber.