2" of rain fell mid-week, and yesterday morning started with a good soaker. Everything's growing like crazy. The mosquitoes are giggling with delight - I can hear them!
Gazpacho - before - featuring the first cucumber, the first jalapeño, a roma tomato, garlic chives, and parsley:
Gazpacho - after - with some additional peppers, celery, etc. Summery goodness!
Weekly shot through the kitchen window
The bugs are keeping us indoors and we're suffering from cabin fever. I donned a bug jacket to take the following shots.
Hazelnut (Corylus americana). We've planted a number of shrubs over the years and this is the first, and so far only, nut. I love its frilly green jacket.
The Mayapple (Podophyllum peltatum) leaves are dying back for the year,
exposing the fruit.
The leaves, roots, and seeds are toxic. The "apples" are (supposedly) safe in small quantities.
I took a taste and they're quite lemony. The others won't go to waste, Raccoons and Opossums will feast on them.
The river as seen from the corn-er
7 comments:
Rain, rain go away.
Come again another day!
Same deal for the mosquitoes... :-)
Hi Jain...your Gazpacho looks as good as your fresh vegetables...Perfect!!!
Ah, gazpacho! I'd like to book that table NOW please. At the window, so I can see the raccoons which I never saw in real life. Your place sounds and looks like heaven (except for the bugs, that is), probable tastes heavenly too :)
The gazpacho looks yummy!! Nice way to use fresh veggies. Hmmmm wonder if I can make gazpacho from all those millions of squash I have coming?? ;)
Rita
Rita, yes, I often load mine up with yellow squash and zucchini... "millions" might require a very large vessel, however. ;o)
I've never tried Gazpacho, nor heard of it. I'm going to have to research a recipe. It looks too delicious not to try.
Lisa, here's my recipe.
Start preparing ingredients late at night because the soup really should chill for several hours and if you make it in the morning, you'll be sneaking bites all day. :o)
The basics:
2 large cans vegetable juice (like V8; cheaper store brands work fine, too)
1 each red, green, yellow bell peppers
several celery stalks
1 bunch green onions
1 cuke
1 zuke
canned chopped or stewed tomatoes (these hold up better than fresh ones in this recipe)
Chop, combine, chill, serve cold.
At this point, it's virtually fat free; just vitamins, fiber, and flavor!
Additional options:
avocado for fattening yummy goodness
cilantro or parsley
hot pepper flakes; the contrast of hot spice and cold soup is interesting
black olives
corn
Some add bread and puree in a blender but I like mine pure veggie and ultra chunky.
Etc., etc., etc. to taste!
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