Blossoms Around Town
After the cherry blossoms come the crabapples, sweetly scented.

Puree in a blender or food processor:
peeled cucumber (seeded if necessary; use peels to garnish drinks if peels aren’t bitter)
tomatoes of any mix of colors:
assorted garden herbs and greens (based on taste and availability);
a sweet pepper of any color or variety (and a jalapeno or other hot pepper to taste)
a little minced sweet onion, white of scallion and a hint of garlic if desired (even if you are a garlic junky be gentle with the garlic lest it overwhelm the subtlety of the other flavors)
avocado
chilled vegetable stock or water
a little fresh lime or lemon juice (the acid in the juice helps keep the avocado from discoloring when the soup is chilling; a splash of white wine would also serve)
Chill the soup for 1-2 hours; do not let sit longer; garnish with chopped herbs–chive flowers are nice
Yesterday morning, when I was starting to pack to leave for Oregon today, the most critical elements for getting ready (after making sure I had my wallet, camera, and some yoga clothes in a suitcase) were to water the garden well, pull some weeds, pick ripe vegetables, and cook.
I’d given away some produce a couple of days ago, but still had eggplants, peppers, tomatoes from the garden and half an onion from something I had cooked earlier in the week.
I cut everything in half, slathered it in olive oil, sprinkled the vegetables with coarsely ground pepper Himalayan pink salt and put it into the toaster/convection oven (my favorite kitchen appliance). The vegetables roasted while I was doing other chores. Now, on my return, I will be able pull from the freezer ingredients for a wonderful pasta sauce.
As much as I am looking forward to a week of yoga and exploration, I’ll be delighted to come back to garden and my own kitchen. It is almost time to start planting greens, beets, and turnips for fall.
Who knows what you might see if you look up.
