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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 preserve extra grass seed for use next spring keep it dry. Tape opened boxes closed, slip them into plastic bags then seal tightly. Press the air from already opened plastic bags of seed, fold and seal the tops tightly. Store all seed in a cool, dry area such as a garage or basement. If mice are a problem, put sealed containers in metal cans with tight fitting lids.