First Annual Artisan Food Festival at Pike Place Market

Today I improvised a lemon cucumber mint avocado smoothie and went from wondering what to do with all our cucumbers to sad that we don’t have more.

Lemon Cucumber Avocado Mint Smoothie:

2-3 medium-sized cucumbers, peeled, seeded and chopped roughly

juice from two lemons

½ ripe avocado

¼ cup fresh mint leaves

2 Tbls apple juice concentrate or more to taste.

I made this twice today actually, the first time with the juice from only half a lemon because that’s all I had.  It was good.  Goobie ate quite a bit unsweetened.  But it was definitely missing something.  I tried sweetening it a little with agave which was disappointing.  I realized what I really wanted it to be was more of a tart lemonade with lots of mint and cucumber and avocado instead of water.  After obtaining a couple more lemons at PCC (one of them free incidentally because kids get free fruit at PCC I learned today as Goobernaut was gnawing a lemon in the cart), I tried again.  This time with the apple juice concentrate instead of agave.  MUCH better.  About perfect actually.  I brought some over to a friend’s who’s sick because it seemed like it might be therapeutic.

Goobernaut and I also attended the first annual artisan food festival at Pike Place Market today.  A best friend from elementary school was up from Portland to host a booth.  I bought some locally made pickled fig from her.  Yum!  More about her awesome local foods business to come when her website launches next month.  http://www.artisanfoodfestival.org/

Here we are age seven.

The food festival was awesome.  We might have to make it a tradition.  Free tastes of phenomenal foods plus a free bag of Café Vita coffee.  Oh Café Vita, you are irresistable!  Plus a free bag of rice which I won by spinning a wheel.  Wheee!!!  I love you, Seattle.

 


South Lake Union Park Opening Party

South Lake Union Park Opening Party

My FB post about cucumber soup led to an offer of cucumber that developed into an invitation to the South Lake Union Park opening event, and, man, I am so, so glad it did.  I didn’t know this thing was happening but it was AMAZING.  Wooden boats!  Opera!  Free native plants!  Bubble man!  Have you ever seen bubble man.  I love him.  30 years and 40 countries- creating hilarity from trash.  What’s not to love?  We could have stayed much longer but someone kept rubbing their eyes.

Bubble magic

Somebody never misses an opportunity to ham for an audience

When we got home I planted my evergreen huckleberries in the backyard near our salvaged sword ferns while the Goobernator took a nap.  Then it was off to the Freemont Brewery to meet up with friends.  Why can’t every day be like today?

Evergreen huckleberry

 


Cucumber soup

Chilled cucumber avocado lemon mint soup

Oh boy.  First post.  Surprisingly this has not gotten any easier in all the long while that it’s been put off.  Yes, but there comes a time when we have to let go of delusions and take action on the things that we otherwise overthink and procrastinate.  Right?  So here we go.

Today I invented a soup.  The Whiz was not a fan, but I thought it was muy delicioso and I updated my FB status accordingly.  With no further ado, it’s my pleasure to introduce:

Chilled Cucumber Avocado Soup

2 large cucumbers, peeled and seeded

1 large Hass avocado, perfectly ripe

Juice from 1.5 lemons

3 scallions

1 small clove of garlic

1 Tbls dried dill (although fresh would have been better)

2 tsp ground coriander

¼ tsp white pepper or more to taste

sea salt to taste

dash of rice vinegar

This soup started with the largest cucumber you’ve ever seen.  I found it in our derelict veggie garden.  It was surprisingly sweet.  We had tons of cucumbers this year.  More than I could use.

I peeled it, scraped out its guts and chopped it roughly before blending it with the avocado, lemon juice, garlic and scallions.  The spices I added to taste in roughly the proportions outlined above.  The whole mess fit in a standard size blender jar and went straight into the fridge to chill for 30 min before being served with a garnish of scallions.

I ate a bowl for dinner with Alaskan salmon.  In retrospect a cup would have been more appropriate.  It’s a little rich.  This recipe would serve four as a cup-sized side.

Tomorrow I might make the cucumber lemon avocado base again, but this time go sweet instead of savory with fresh mint and honey.  I’ll keep you posted.