Historically, of course, my affair with blended things began with smoothies in the Sixties–the old faithful banana-yogurt-honey-wheat germ routine. Given such a sagacious history, it hasn’t been too much a leap to start riffing around on Cucumber Melon Soup.

I’ve got a recipe for Mango Mint Ice coming out in Hippie Kitchenand at the moment I’m playing with a Strawberry Mint Ice that most likely will make the pages of the third in the measurefree trilogy, Grow Your Own: From the Garden to the Table But Grow Your Own won’t be out until next year, and it’s strawberry season right now. So here’s the skinny.

That’s it except for the Spicy Watermelon Ices I’ll be sampling out for Fourth of July down at Whole Foods in The Pearl. I could spell out my approach to this number as well, but I’m thinking that if it gets hot and you’re in the mood, you’ll come up with something pretty cool on your ownsome. Yes?

It’s been a year to date that cucumber melon soup first got mention here on the blog. No wonder, cucumbers are hanging heavy on the vines and spilling out of produce bins everywhere when harvest rolls around. So too, the melons–sweet, ripe, and fragrant at summer’s end.

Not really a surprise then, that The Washington Post singled out Cucumber Melon Soup as an example of how measure free cooking works. The article, “Looking to Scale Down a Recipe” Go Figure,” ran 27 August 2008, and we are very pleased to have made the pages of this highly regarded newspaper.

Black’s pick was more on target than she probably realized, because cuke soup was also featured at the book launch along with other tidbits. It got rave reviews.

So Here’s the recipe straight from Cooking Beyond Measure, page 105:

Our dear Cooking Beyond Measure has arrived at last, and along with her beaming mother, her aunties and uncles are loving this new member of the family. She’s such a sweetie she already has nicknames–Beyond Measure came first and now some are simply calling her Beyond.

By whatever name, she’s off for her first party today. New Seasons Market here in Portland, Oregon, is hosting–here’s what they have to say on their website:

Jean will demonstrate some measure free recipes from her new cookbook Cooking Beyond Measure. She will also be on hand to sign and talk about her new book. Free gifts for the first ten purchasers of this newly launched, distinctive cookbook. Author Jean Johnson is a Portland food writer, blogger (www.measurefreehippiecook.com) and cultural historian.

Starters on a Theme of Cilantro, Melon, and Cashews

Starters are casual and that’s how Jean approaches their making. With recipe notes from her new book, she’ll inspire you to leave your measuring cups behind and take back your kitchen.

Menu: Bob’s Golden Polenta Waffles, Cashew-Cilantro Pesto with Roasted Summer Squash and Peppers, Rolled Ups, Spiced Cilantro with Melon, Cashews, and White Chocolate. Paired with an ice cold, blended Cucumber-Melon Soup.

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Me again: The gifts are the wooden spoons pictured–aren’t they nifty?

If you can’t make the party and want to join the celebration in your own kitchen, whizzing up the Cucumber Melon Soup is a breeze.

Some light colored vinegar in the blender and a few chunks of unpeeled cucumber to get things going. Then melon–cantaloupe or honeydew make a pretty color–more cuke, salt, a fresh crack of pepper, and perhaps a few ice cubes if you plan to slurp this savory smoothie down in frosty glass.

Glass or bowl, though, I hope you pause to toast our new arrival. She really is a honey.

A restorative spring cuppa. Nothing more than fresh mint leaves. Let them steep a few minutes in boiling water and you’ll have a lovely, invigorating drink.

Mint’s everywhere now. A single bunch will make some tea, go minced into a dish of spring peas, or make whatever whole grain salad you’re pulling together fairly breathe of refreshment and new life.

If you don’t have a patch of mint growing by your kitchen door, try to find some that’s organic. Farmers that grow mint with chemicals have to use such extraordinary amounts that the USDA is trying to help them figure out how to taper off.

Another consideration with mint if you plan to plant some, is the type. The dark green mint pictured in my cup is peppermint. I find it tastes vastly superior to brighter green spearmint.

A minty cuppa. Such a righteous way to welcome in the spring and cruise right on through the summer. Indeed, I save a ton of money on bottled drinks by making my own mint tea all summer long. It’s great chilled down in the fridge, and I can fill my own reusable bottle if I want to tote it along where I’m going.

We in the Pacific Northwest take our java seriously with freshly ground beans that are fairly traded and organically grown.

I made this fancy-pants cup of joe in my own kitchen with a none too pricey espresso machine. The trick is to steam the milk (that hopefully comes from a dairy close to you that engages in sustainable practices) in the cup and then set the cup under the coffee jet.

Once you get a nice fat band of milky brew, you can keep the drink warm by capping it with foam from your steamed milk pitcher.

Then all you need is to grate some fresh nutmeg over the works. Fresh grated nutmeg done with nothing more than a small cooking rasp is such a fragrant touch and has none of the sugar commercial nutmeg preparations contain. Together with the ethically produced coffee and milk, it makes for a very righteous holiday cuppa.