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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

  • Do nothing—well, almost nothing. While lawns may resent a smothering of leaves over winter, nearly every other place in the garden loves them. Rake the leaves over a perennial bed and around shrubs and trees.
    Perennials will especially find them comforting as the leaves' insulating qualities lessen chances of frost heaving the soil. Perennial roots may be shallow and heave up during frost and thaw cycles, leaving them vulnerable to drying winter winds.