Summer Treats

Here are a couple of quintessential summer recipes.  Made them both today!  

When it is super hot in July and the mint in the garden is pretty unwieldy, I know it is time for Timothy’s tea.  A special concoction my son and I created last summer to cool off, fashioned after a bottled tea we really enjoyed!


Timothy’s Tea

This is essentially a honey, lemon, ginger and mint tea.   Really refreshing!

Timothy's Tea

Ingredients:
One lemon, halved:
– squeeze half for juice, slice up the other half for cuteness
Two ginger tea bags
1 teaspoon raw honey, diluted in a little hot water (if you like it sweeter, just add more)
handful++ of mint, chopped very well

One half gallon mason jar or the equivalent is required.  Start with the tea bags and hot water (boiled then cooled down a little), allow them to steep for 5-10 minutes.  Then squeeze out as much ginger goodness as you can and discard.  Let it cool for about 10 minutes before adding all the other ingredients.  Pop it in the fridge and let the flavors mix.  When you are ready to serve, just add ice!

Our niece is recovering from an accident and is on a liquid diet, so I mixed up a big jar of the tea to cool her off, and made the summer zucchini squash and basil soup below for some nourishment. 

Creamy Zucchini and Basil Soup
This is a great soup to use up the farm share–everything in it came from this week’s share 🙂
It is paleo, made using coconut milk, but can be made with milk or cream, if you prefer.

zucchini basil soup

Ingredients:
Two pounds of zucchini in any variation, peeled and chopped
1-2 onions, chopped
One box of organic chicken stock
Salt, to taste
Large handful of basil, chopped
One cup of coconut milk (or organic whole milk if you prefer)

In a soup pot, start the onions on medium heat with olive oil, cook, while stirring, till somewhat translucent.  Add zucchini and cook till they are starting to get a bit soft, then add the box of stock.  Bring to a boil, then lower to a simmer.  Cook until the veggies are cooked all the way through.  Let cool a bit.  Add the coconut milk (or milk) and the basil and then, using an immersion blender, puree to a smooth consistency.  Can serve warm or cold.  Enjoy!

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