Reston, VA. Saturday, May 22, 2010.
Today started out sunny and cool – in the 60’s. We went to the farmer’s market. Strawberries are just now in season as well as rhubarb, zucchini, spinach and other greens. We bought a small herb garden and spent the afternoon gardening. We rearranged the flowers in the perennial garden, added the digitalis, and planted the sun and part shade annuals in the lower bed for the first time since we had the large old tree removed. With our garden finally getting sun, we are trying herbs and peppers in the former impatiens garden. We’ll see how this goes. We finished planting just in time for it to start raining. On the way to the return the tools to the storage facility, I suddenly wanted to make peach soup. I have no idea why since peaches are not in season yet (July – August). Perhaps I just want to get a jump on summer since we were in Mexico only two weeks ago. I found the recipe linked below and made some alterations.
1/2 cup orange juice
1 (16oz) bag frozen peach slices, thawed
1 cup pineapple-coconut juice
1 tbsp lemon juice
1/2 Greek yogurt
1/2 cup rice dream
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
- Thaw the frozen peaches.
- Put peaches and the rest of the ingredients in the Cuisinart (or blender).
- Blend well until pureed.
- Chill this in the fridge for a few hours.