Happy Father's Day Weekend!
Bring Dad to the Market and stock up on all your Father's Day weekend grilling needs. Join us at Barrett Elementary School in Arlington on Saturday, June 16, from 8:00 am to 12:00 pm. We'll see you at the Market!
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Honey Brook Farms of Culpeper, Virginia
Honey Brook Farms is a family-run farm with a multi-generational focus -- the farm is run by owners Mark and Alice, along with eight of their children and two daughters-in-law, with several grandchildren pitching in. It is dedicated to providing healthy food for family & customers with a focus on sustainable practices. Honey Brook Farms is committed to being "beyond organic" and uses no chemicals, hormones, or GMOs. Chickens and turkeys are pasture raised, pigs have the run of pasture and forest, and beef is 100 percent grass fed. Honey Brook Farms also offers whole grain and gluten-free baked goods, granola, eggs, and honey. Stop by and say hello to members of the Honey Brook family on your next trip and stock up!
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Ultimate Gazpacho
Gazpacho is a great starter with all of your grill favorites. This refreshing chilled summer soup is perfect for showcasing fresh and flavorful farmers market tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. Recipe yields 5 cups, enough for 4 servings.
Ingredients
- 2 ½ pounds ripe red tomatoes (about 4 large or 9 small), cored and cut into rough 1" chunks
- 1 small Vidalia onion (½ pound), peeled and cut into rough 1″ chunks
- 1 small cucumber (½ pound), peeled, seeded, and cut into rounds
- 1 medium red bell pepper, cored, seeded, and cut into rough 1" chunks
- ¼ cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- ¾ teaspoon fine sea salt
- Freshly ground black pepper
- Avocado, diced (optional, for additional garnish)
- Sour cream (optional, for additional garnish)
Recipe from cookieandkate.com
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Directions
Reserve for garnish: 1/4 cup of juicy tomato seeds, 1/4 of the cucumber, finely chopped, and 1/4 of the bell pepper, finely chopped.
Add half of the tomato chunks, all of the onion chunks, half of the remaining cucumber rounds, and half of the remaining bell pepper chunks to the blender. Add basil, garlic, olive oil, vinegar, and salt and pepper to the blender, and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
Add the remaining chunks of tomato, cucumber, and bell pepper to the blender and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces.
Add a pinch of salt to the reserved garnish, stir and store in fridge. Chill the soup for at least 2 hours, or up to 24 hours.
Before serving, taste and add additional salt and pepper, as needed. To serve, divide into small bowls and top with reserved garnish, a few torn basil leaves, and a light sprinkle of pepper. Additional garnishes can include diced avocado or a small dollop of sour cream.
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