The weekend will be here before we know it which means The Saturday Market will be here right along with it! It's shaping up to be another great market loaded with wonderful vendors. With fruits, vegetables, eggs, chicken, cheese, jams, jellies, breads and other baked goods, you can check off the majority of items on your grocery list for the week. Then grab some lunch, an iced coffee or beer, and reward yourself with some luxury bath products for all your hard work. You can help us to grow the market by inviting your friends to join you on Saturday with our Facebook Event or by sharing this week's newsletter.
CHEF B'S KITCHENfeaturing ingredients found at The Saturday Market
Chef Brian Battistella, from The Berkeley Cafe, worked his way through some of the most famous kitchens in New Orleans. He survived four years at the world renowned Commander's Palace where he trained under two James Beard Foundation Award winning chefs. We are thrilled to have him joining us at the market preparing Soup, salad, and sandwiches for us to enjoy featuring farm fresh market ingredients. ($4).
Chilled Cucumber Soup
INGREDIENTS Four 4-ounce Persian cucumbers—3 coarsely chopped, 1 peeled and diced 1/2 cup ice cubes 1/4 cup cold water 1/4 cup grapeseed oil 1 teaspoon fresh lemon juice 1 small jalapeño, seeded and minced 2 tablespoons shredded mint leaves Salt 1/2 cup borage leaves or celery leaves 1/4 cup plain Greek yogurt Extra-virgin olive oil, for drizzling
ACTIVE: 15 MIN TOTAL TIME: 45 MIN SERVINGS: 4 KEY: SPRING, SUMMER, DINNER PARTY, SOUPS & STEWS, FAST, HEALTHY, MAKE AHEAD, VEGETARIAN, LUNCH
HOW TO MAKE THIS RECIPE 1 | In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño and mint and puree. Season with salt and refrigerate until cold. 2 | Meanwhile, blanch the borage in boiling salted water for 5 seconds. Drain, rinse and squeeze dry. Finely chop the borage. 3 | Pour the cucumber soup into bowls and garnish with the diced cucumber, borage, yogurt and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve.
CONTRIBUTED BY ERIC SKOKAN | PHOTO © KATE MATHIS PUBLISHED JULY 2011 FOOD&WINE