We have been eating a lot of cold dishes of late, to keep hydrated and fueled up. A running task of Rebecca’s has been to start a fresh cucumber salad every couple days, so they have some time to marinate. A sweet/sour dressing mixing honey, vinegar, salt and pepper always tastes good.

We’ve been making heartier fare lately too, as a bowl of gazpacho can fill you up and makes a great farmer lunch. Our blog from seven years ago this week, gives a comprehensive gazpacho recipe. The bread really makes the dish.

You can substitute for any of the vegetables with what you have. I also like to add some of our pickle brine to add to the soups broth.

Speaking of cucumber pickles, we have plenty to sell and hope you take advantage of your membership. We just filled a pallet of 1,000 jars with our ferments and we need to get them eaten. We just took delivery of another 1,000 jars today and hope we can develop a flow of jars out the door.

We are currently in the Crossroads at The Sundry and Howard’s, on the east side at Terra Health and Wellness Market, in Weston and Green Dirt Farm Creamery, and in Briarcliff at Green Acres Market. Check out our website for more info on the ferments.

And don’t forget the bulk list for those extra tomatoes.