My sister and her husband are justifiably proud of their backyard garden in rural Vermont. After only a year in their new home, they are already harvesting brussel sprouts, lettuce, peppers, green beans, radishes, cucumbers, squash and corn. Just for fun, I thought to try out the movie capabilities of my camera, so with apologies with my clumsy photography and too-loud outbursts of laughter, here is a rare interview with my brother-in-law, Farmer Ed. Hope you enjoy the family!
And what did we do with the lavish supply of cukes? Try this refreshing recipe, adapted from a 1972 edition of American Cookery by James Beard:
2 1/2 cups chicken broth
5 cucumbers, peeled, seeded and cut into strips
2 Tblsp finely chopped onion
2 Tblsp chopped fresh dill (I love dill so more than doubled that)
2 cups plain yoghurt (strained Greek is great)
Combine broth, cucumbers and onion and cook over low heat till cucumbers are tender. Whirl in a blender or food processor until desired consistency. Cool. Combine with yoghurt. Chill and enjoy!