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Clearly, farmers' market food may not be able to compete pound for pound with food you can buy at fast food outlets. The buns, the beef, even the high fructose corn syrup in the ketchup in those convenient little packages--many of which get discarded unopened--all benefit from the Farm Bill subsidies. The cost is kept down because of the government payments and the food is cheap. The price you pay, however, is not reflective of the true cost of the food. Long term, we all have to at least consider how the food was grown as well as the broader effects on the environment. Organically grown local food reduces harm to the planet. And it is good for you and your children.
So go to your local market and bring home a bag of cucumbers. Most of the varieties I have seen at the local markets are not shiny and waxed. You can eat them without peeling. Now, get ready to enjoy a chilled cucumber soup.
2 big cucumbers, about 24 ounces total. I really like
the contorted Armenian cucumbers.
1 small clove garlic, peeled and coarsely chopped
2 cups nonfat plain yogurt
1/2 cup nonfat milk
1 tablespoon lemon juice
1 1/4 teaspoons salt
Garnish:
Diced tomato
Diced cucumber
Chopped mint
Optional curry oil (this is a great addition, but the soup is fine without it)
2 tablespoon olive oil
1/2 tablespoon curry powder
1/2 tablespoon ground cumin
1/4 tablespoon crushed red pepper
Puree the first 6 ingredients. Chill at least 2 hours before serving. Dice and chop the garnish. If you decide to try the curry oil, heat the oil, curry powder, cumin, and red pepper in a small skillet over low heat for about 3 minutes. Strain it.
Garnish the soup as desired and drizzle a little of the curry oil artistically over the garnish. This one is good for company as it feels special.
Serves 4