Thai-Style Cucumber Coconut Soup

My farm box overflows with cucumbers this time of year, and I love how this recipe combines them with Thai spices to make a savory soup that can be served warm or cool.

I first found this recipe on Suzie’s Farm.


1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced (or other hot peppers)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice


Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve warm with rice, if desired. Else, chill for 2 hours and serve cool.

Chocolate Blackberry Truffle Bites

Blackberries signal longer, warmer days, but their season is short. These truffle bites combine the bright tartness of blackberries with rich chocolate and creamy coconut. They make a healthy desert or an energy-boosting late afternoon snack. Avoid setting them in direct sun otherwise you’ll  be eating them with a spoon, which is still delicious.

Recipe and Photo by Sarah O’Toole of Cooking with CSA


  • 1 cup blackberries
  • 2 Tbsp. fresh orange juice
  • 2/3 cup walnuts
  • 10 medjool dates
  • 1/3 cup chocolate chips (paleo 1/3 cup coconut oil mixed with 1/4 cup cacao powder)
  • 1⁄2 cup shredded coconut


  1. In a food processor place blackberries and dates, process until a sticky ball forms.
  2. Place mixture in a large bowl.
  3. Next chop walnuts and add those to the large bowl
  4. Add orange juice and chocolate chips to large bowl.
  5. Next add 1⁄4 of the shredded coconut and mix together with hands.
  6. Mixture should stick together. If not add another date or a little orange juice.
  7. Wet hands and form into balls, then roll in the remaining coconut flakes.