Exhibit C - finished product. This could have fed my neighborhood. It was so delicious.
Now, don't laugh. My fridge is full of fresh produce. FULL. I don't think I've ever put so many fruits and veggies in my cart at the grocery store before.
Please don't laugh. I kinda forgot that today was my first pickup of my CSA share.
Exhibit D. Ahem.
Anybody know, is this Bok Choy (Exhibit E)? By process of elimination I think it is but I'm not 100%.
I love summer.
I just got the "real food" magazine from Lunds, and found a recipe for Strawberry-Apple Soup with Mint. I'm sorry that I haven't tried it yet, I have the ingredients (and the mint is growing in my yard), but haven't had a chance to make it. So I make no guarantees. But it sure sounds good.
It's a chilled soup. Sounds delectable!
Strawberry Apple Soup with Mint
1 lb strawberries, hulled
2 granny smith or other tart apples, quartered, peeled and cored
2 cups pure unsweetened apple juice
1/2 cup orange juice
2 green onions, trimmed, cut into 1/2 inch pieces (white and green parts)
2 Tbsp. packed torn mint leaves, plus more leaves for garnish
1/2 tsp. course salt
1 tsp. grated orange zest
Cut enough strawberries and apples into 1/4-inch dice to make 1 cup of each; set aside. Cut remaining stawberries and apples into 1/2-inch chunks and place in blender. Add apple juice, orange juice, green onions, mint, and salt to blender and blend until mixture is smooth. Pour into a large bowl and stir in reserved diced strawberries and apples, and the orange zest. Season to taste with additional salt and pepper. Cover bowl and refrigerate until well chilled, 2 to 3 hours.
To serve, ladel soup into shallow bowls. Stack about 6 large mint leaves and roll tightly into a tube. Slice crosswise into thin slivers and sprinkle mint over soup.