Volume 1: Issue 8

Its fabulous to be back and such a delight to return to a giving garden and supportive CSA members. I feel like the luckiest girl in the world! All of our long-season, warm weather veggies are starting to reach their prime. Just in time, since in only a couple weeks we’ll be back in the frost danger zone. Central Oregon simply has a short growing season and I think that’s the number one reason why its tougher to grow here than most places. But tough veggies make tough folks and we’re all better for it! I have to say that the garden has definitely become the edible jungle I was talking about way back in the spring. Its impressive and marvelous and I really hope you all try to make it out for a visit. We’ll be open for tour on August 15th for the farm tour portion of August Bounty, which you should also think about attending. There are so many wonderful farms and vineyards out this way and a gourmet meal planned! See you there! CHICUMBER SOUP ½ cup chopped onion¼ cup butter¼ cup flour½ tsp seasoned salt¼ tsp white pepper3 cups chicken broth5 medium cucumbers peeled, halved, seeded, and cut up2 cups cubed cooked chicken½ cup long grain rice2 tablespoons lemon juice2 bay leaves1 cup light cream¼ cup snipped parsley In a 3-quart saucepan cook onion in butter until tender. Blend in flour, seasoned salt, and white pepper. Stir in chicken broth. Cook and stir until thickened and bubbly. Add cucumber. Cover and simmer for 10 minutes. Blend on medium speed for 30 seconds. Return all to saucepan.Stir in chicken, uncooked rice, lemon juice, and bay leaves. Return to boiling. Reduce heat; cover and simmer 20-25 minutes. Remove bay leaves. Stir in cream and parsley. Season to taste with salt and pepper. Garnish with snipped parsley. Fennel Bulb is my favorite new crop. This tight white bulb should be chopped and eaten raw or cooked. It should be thrown in everything!!! I use the entire thing right out to its frilly ends. It adds a mild sweetness to any dish and great texture. Enjoy!