I'm a couple of days late with this post but very happy to report that nearly half of the veggies and herbs in Thursday night's soup and salad dinner came from the backyard! From the store, a big handful of baby spinach, an onion, a tomato and about eight red baby potatoes. Oh, and feta cheese and lemon juice. From the garden, a bunch of radish tops, three radishes, two cucumbers, about fifteen oregano leaves, seven or eight basil leaves and another seven or eight lemon balm leaves.
I'd been looking forward to making this radish greens soup for a while but wanted to wait until I already had the potato and onion before pulling up the one bunch of radish greens remaining. The radishes were mostly non-performers this time due to overwatering (go figure - they got as much water as the first bunch that did fine), but the greens were all perfectly usable. So, when Steve brought home the potatoes and onion one day this week, I decided that the moment had arrived and I went to it, substituting veggie broth for the chicken broth. Also, earlier in the week he had picked a cucumber or two along with the squash and zucchini that are going off gangbusters in the garden, so I figured that a tomato and some fresh herbs and a homemade Greek lemon-oil dressing were all that I'd need to complete a Greek cucumber salad like the one featured here.
I used said handful of spinach because the recipe called for two bunches of radish greens and I only had the one. Plus, the spinach in the fridge wasn't getting any younger, and I knew that I wanted to use up all eight of the baby red potatoes because I didn't have any other ideas for them and I wanted to soup to be equally potato-y and green or slightly in favor of the greens, which necessitated supplementation of the radish greens.
The end result A nice, light dinner for a hot evening!
It's going to be another hot one. Please do a rain dance for veggie gardens across the Southeast today!