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Barely Adapted From Vegetarian Times
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The last few days have felt like fall around here: rainy and a little cool. We’ve been wearing sweaters and jeans almost as often as not, but we still have plenty of delicious farm fresh veggies to work our way through. A couple of weeks ago, I discovered this recipe just in time for huge shares of cucumbers from our CSA. It’s now a favorite request of Nora’s and I wanted to share it with you before summer ended. Hopefully you have a few more good weeks left in cucumber season; it looks like we may be running out of time here on Nantucket!
Ingredients
- 2 large garden or lemon (or a mix) cucumbers, peeled, seeded, and cut into chunks
- 1 cup vanilla yogurt
- 1 cup frozen blueberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
Directions
Place all ingredients in blender and blend until smooth. Be smarter than me and place the cucumbers in first — then you won’t have to stop to push everything down. Additionally, smoothie can be frozen into Popsicle molds for a delicious and healthy alternative to store bought treats. Serves 3-4.
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