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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

  • Before a hard frost, carefully dig up summer-flowering bulbs such as cannas, dahlias, gladioli, caladiums, tuberous begonias, and tuberoses. Shake off soil, dry them thoroughly, label, and store in a well-ventilated, dry, cool (but not freezing), dark place over the winter. Bulbs can be planted outside in the spring when the weather warms.