Fall Newsletter 2022

Dear friend,

Happy harvest season!

Late summer brings an abundance of fresh produce from the garden and farmer’s market and one of my favorite recipes to make in this season is gazpacho. This is a twist on the traditional recipe but uses fresh tomatoes, cucumbers, scallions, garlic and basil. This is the best of what late summer offers.
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Watermelon Gazpacho

1 heaping cups cubed seedless watermelon

1 English cucumber, diced, reserve half

1 medium tomatoes, diced, reserve half

⅓ cup chopped green onions, diced, reserve half

1 garlic clove

small handful basil

3 to 4 tablespoons red wine vinegar

3 tablespoons olive oil, plus more for drizzling

1 to 2 teaspoons sea salt, or to taste

½ teaspoon freshly ground black pepper

½ jalapeño pepper, optional

diced avocado, optional

micro greens, optional for garnish

               Instructions

1. Set aside the reserved half of the chopped cucumber, tomatoes and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
2. Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
3. Chill for 3 to 4 hours or overnight.
4. Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.
   

Love and blessings,

Margaret‍

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"the air is different today
the wind sings with a new tone
sighing of changes
coming
the harvest gathered
a flower, a nut
some mead, and bread
a candle and a prayer
returning the fruits
in thanksgiving
to the grove
and receiving
it's blessing
again"
-   Rhawk, Alban Elfed

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