Week #1

The Weekend

We spent Friday night in Baltimore, knowing we had to return to DC on the earlier side to pick up our first box of fresh, farm grown fruits, vegetables, and herbs.  The first pick-up was a little hectic.  Bloody Mary's in Baltimore were cancelled.  Fortunately, the people who work with the farm said they could drop our box off at our place.  Some of the produce was wilted - it had likely been out in the sun/heat for most of the day.  But, it all worked out.




What's in the box?

- Swiss Chard
- Arugula
- Boston Lettuce
- Strawberries
- Garlic Scapes
- Scallions
- Thyme



What to make...

*Lunch: Garden Vegetable Chicken Soup
- 8 cups chicken broth (we use Better than Bouillon)
- 1/4 to 1/2 cups olive oil
- 1 small, white onion, diced
- 4 cloves garlic, chopped
- 1/2 cup scallions, sliced
- 4 stalks of celery
- 4 parsnips, chopped
- 4 carrots, chopped
- 1.5 cups egg noodles
- 1 cup chicken, cubed
- 2 tablespoons thyme, chopped
- Cayenne pepper, to taste
- Black pepper, to taste

Directions: You will only need one medium-large dutch over pot.  First, Simmer the onion and garlic in the olive oil until the onion is translucent.  Then, add the broth.  There is really no rhyme or reason from here - soup is very easy.  Add the following ingredients in no particular order: scallions, celery, parsnips, carrots, chicken, thyme.  Let the soup simmer for about 10 minutes, then add the egg noodles. Let the soup simmer for another 5-10 minutes.  Add the Cayenne and Black peppers, to taste.

*Appetizer: Baguette with Garlic Scape/Scallion Compound Butter
- Baguette
- 2 sticks butter, salted and room temp
- 1 scallions, chopped
- 2 garlic scapes, chopped

Directions: Make sure the butter you are using is very soft.  Chop the scallions and garlic scapes, and add them to the butter.  Use a hand mixer to blend them together.  Then, roll the butter on a sheet of wax paper (think: how you would roll sushi).  It should look like a tube.  Tie off the ends.  Store in the fridge until you are ready to use it.  We had some on a baguette tonight.  Later this week, we'll likely use the butter to season a whole, roasted chicken.

*Dinner: Strawberry and Pear Salad
- Arugula
- Boston Lettuce
- 2 cups strawberries, chopped
- 1 pear, chopped
- 1/2 cup crushed walnutes
- Balsamic vinegarette
- Parmesan cheese

Directions: Chop and combine the lettuces.  Chop the strawberries, add them to the salad.  Chop the pear, add it to the salad.  Sprinkle crushed walnuts over top.  Add parmesan cheese and dressing, to taste.

Lessons Learned
1. Be early to pick up your vegetables - the longer you wait, the longer they're outside, wilting in the sun.
2. If you can't be on time for vegetables, there is no way you should have a child or a dog.
3. There are a lot of cool recipes that include Swiss Chard.
4. Unfortunately, there is no saving Swiss Chard once it has wilted.
5. Keeping herbs simple in a soup is really tasty.  We let the thyme dominate the flavor, and it was awesome.
6. Eating salad makes you feel good about yourself.  Next time, I'll make the dressing from scratch.