Foody Friday - Berries, berries, everywhere...

"Summer bounty, you are my joy" - Jenny's stomach

Exhibit A - Strawberries, Blueberries, Peaches, Plums purchased today

So, summer is in full swing here in Minnesota. Fi-nally. Hot sunny days, warm nights that require the use of a ceiling fan.

And, yes. Veggies, fruits, berries, and the like are callllling my name when I enter the grocery store. And, apparently, they call my children's names too, because today at Rainbow, this scene unfolded:

Corene: Ohhhh! MOMMY! Mmmmm.... Asparagus! Oh, can we get some? (jumping up and down) Asparagus, Asparagus!!!!

Me: Sure.

Ava: Oh, no. Mommy. Mmmmm... Squash. Let's get some squash. Please??

Me: No, let's get asparagus this time, next time we'll get some zucchini.

Ava: O. K. (pouting)

Where did my children come from?

So.

I went a little overboard on produce at the grocery store. I decided I'd make this fabulous amazing recipe, so Exhibit B is all of these ingredients.

Exhibit B

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.

Exhibit D

Anybody know, is this Bok Choy (Exhibit E)? By process of elimination I think it is but I'm not 100%.

Exhibit E

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.

Enjoy!