Cucumber harvest #1! The small green ones I watched grow in less than one week. They were perfect in a serving of cucumber-yogurt soup (xergis) made by jonathan. If you want to try your own it is the most delicious food on earth, especially with some crackers or bread. In a food processor or blender, grind up a couple cucumbers (with the skin on if they’re thinskinned new ones like these, or peeled), a handful of freshly chopped dill, one raw garlic clove. When ground, add in the juice of once lemon, a teaspoon of sea salt, and 3-4 cups of greek or regular nonfat plain yogurt. Stir until soupy and chill or add ice cubes

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