What a joy it is to head out barefoot into the yard, coffee mug in hand, dog trailing at your heels begging you to engage with him, look around the yard lush with vegetables and herbs, and wonder what will make it to lunch or dinner. This is a true yard-to-table recipe. Granted all of us don’t grow our own veggies, but I’ve discovered that backyard gardeners are forced to get creative and make recipes using food combinations that they otherwise may not have tried. This is one such dish.
Ever seen the brilliant blooms of a dill plant? Here’s one from my backyard. The dill plant grows to about 4 feet in height and seems to have virtually no pests. I let the plant bolt so I can enjoy the blooms and watch the bees quietly going about their business. However, dill has the most flavor when picked before flowering begins. When I was in California earlier this year, I walked across the Golden Gate Bridge into Sausalito. If you haven’t walked the bridge, do it. It is SO much better than driving across. Many of my Bay area friends have never done this, and a couple of them that walked with me were completely in awe as was I. Along the walking path from the end of the bridge to halfway to Sausalito, dill was growing wild. I had to taste it to make sure it really was dill. They don’t call it a weed for nothing! Here, in Texas, we have to tend it carefully, and dies out as soon as the summer heat hits it.
The cucumbers seem to waver between plague and plenty. This year, we got a decent yield from one plant, while the other one just grew tall and didn’t do much else. Perhaps the pollinators didn’t bother visiting it. Unfortunately, the growing season of cukes in this part of the world is very limited, given the short period between last day of frost and the day the sun is already at its zenith.
I hope you enjoy this simple, fresh recipe as much as we do.
Due to their high water content, cucumbers are both hydrating and low in calories. Cucumbers contain vitamin C and caffeic acid, both of which reduce swelling and soothe skin irritations by preventing water retention. Dill is high in iron, manganese and calcium. This is Food as Medicine, folks!
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Chilled Cucumber Dill Soup
- 1.5 Cups Cucumber Diced to Medium
- 1 Cup Dill Leaves De-Stemmed
- 1/2 Cup Spring Onions Chopped
- 1/4 Cup Sweet Onions Chopped
- 1/4 Teaspoon Himalayan Pink Salt Or Sea Salt
- 1/2 Cup Yogurt Grass-Fed and Organic; Substitute for Full Fat Coconut Milk for Vegans
- 1/2 Cup Cucumber Diced Fine - For Garnish
- Mince garlic and set aside for about 10 minutes. Cut the ends off the cucumber and dice them into 2" pieces. No need to peel if it is organic. Chop the green portions of the spring onions
- Add 1.5 cups of cucumber 3/4 cup dill leaves, spring onions, salt into a high speed blender and puree for 1-2 minutes. Add a little yogurt or coconut milk if the consistency is too thick for the blender. Pour soup into serving dish. Stir in the remaining 1/2 cup finely chopped cucumber, 1/2 cup yogurt or coconut milk and 1/4 cup finely minced dill leaves as garnish. Chill soup for 1 hour. Serve.