Photos and Text by Geoff Seelen, Piedmont BioFarm
In the summer, we’re always inundated with tomatoes and cucumbers, but more often than not, cucumbers take a backseat to the more glamorous tomato.
In this recipe, cucumber provides a cool medium for green vegetables and herbs that will be a cool and refreshing respite from the intense Carolina heat that we’re all experiencing.
Perilla, also known as Shiso, grows wild all over our farm. A member of the mint family, it has a unique flavor profile; refreshing, with hints of vanilla. If you don’t have access to this herb, lemon balm or plain old mint will do just fine.
Ingredients
- Four medium cucumbers, peeled and chopped with seeds removed
- Two zucchini, chopped
- One green bell pepper, diced
- Two green tomaotes, roasted and chopped
- One stick of celery, leaves included, chopped
- Four large perilla (shiso) leaves (or a small handful of lemon balm or mint) chopped
- 1/4 cup apple cider vinegar
- Salt to taste
Directions
Put all ingredients in a bowl and macerate in the refrigerator overnight, allowing the salt and vinegar to break down the cell walls of the vegetables. This will allow the mixture to blend easily, making a more homogenized soup. After allowing to marinate, put the ingredients in a blender and puree. Serve cold as an appetizer or a midday snack while trying to beat the heat.
The Farm Kitchen: The crew at Piedmont Biofarm in Pittsboro, NC hosts an immersive dining experience that gives guests unique access to the farm through their kitchen and the act of sharing a meal together. The farm’s dining program is led by farmer and chef Geoff Seelen, formerly of the Blue Hill restaurants in New York, who has created an inventive, single-origin cuisine based on what the farm produces from season to season. Tickets are on sale for these monthly dinners.