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Lemon Balm and Cucumber Soup Recipe

In a blender or food processor, coarsely chop 3 cucumbers with 1 tbsp Lemon Balm leaves, 2 scallions, 2 hard-boiled eggs, 1/4 cup toasted pecans and 1 tbsp each of fresh dill, mint and parsley. Add 3 cups plain yogurt and 1 tbsp olive oil. Blend until puréed. Season with salt and freshly ground pepper. Serve chilled.

 

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Gardening Tip of the Day

  • To prevent rot, stack firewood so it has good air circulation. Set the pile on supports a few inches above the soil. Lay split pieces bark side up. Establish wide piles for stability, limiting their height to your comfortable reach. Cover the piles on top with a tarp, but leave the sides of the piles exposed to the air.