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Garden update… the herbs are doing great… dill, basil, chives, oregano, thyme etc…

I had beautiful Golden Beets…however, when I went out to the garden this morning I was saddened to see that the deer had been there last night. A big hole exists where my beets were. At least they got a good meal.

Cucumbers are coming! Darcy asked for a recipe for cucumbers…here is a very good salad that would’ve been great had my beets made it! ha~ Hope the rest of you can use it. I’ll trek to the farmers market to get my missing ingredients!

Grilled Beets with Dilled Cucumbers:

Heat the grill to high. In heavy-duty foi, wrap 2 pounds of trimmed beets, in one layer, with 1/2 cup of ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40-45 minutes, turning once. Rub off skins with a paper towel, cut beets into wedges. Toss ina bowl with 1 tbsp each canola oil and white wine vinegar; season with salt and pepper. In another bowl toss 1/2 English Cucumber (or seed a regular cucumber), halved and thinly sliced, with 2 tbsp sour crea, 1 tbsp chopped fresh dill, and 2 tsp white wine vinegar, sesason with salt and pepper. Place beets on a platter; top with cucumbers.

Serve Chilled!

What a fabulous 4th of July weekend we had! Couldn’t have asked for better weather… hope you all had a great weekend and I also hope you all ate well!

Since it’s July I’m guessing everyone is taking advantage of the wonderful produce we are starting to get! My gardens are not producing much yet,  but they are on their way. The Farmers Markets are open now though…take advantage of them and enjoy local produce!

Here is a favorite recipe utilizing summertime fare!

Red Pepper Gazpacho

Peel, seed and dice 2 cucumbers and 2 red bell peppers. Place in a bowl, and combine with 1 minced garlic clove, 3 scallions, 1 small diced tomato, 1/4 cup chopped fresh parsley, and 1/2 chopped jalapeno pepper. Add 2 1/2 cups vegetable juice, 4 tsps olive oil, and 1 tbsp cider vinegar; season with salt and pepper; stir to combine. Cover and wrap… serve when chilled.

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