This week, our last week (!?), we got: radishes, a green of some sort, and arugula. We got a newsletter that gave more detail, but Scott had already recycled it by the time I got home from the NWAV conference. He also did not take a picture of all the produce.
The greens were not stored properly, so they were very wilted (and unappetizing looking) by the time I got home. I roasted the radishes with carrots again. Yum!
And I used the arugula in a soup, which was inspired by Rachel Ray’s recipe Chicken-and-Orzo Soup with Arugula and Basil. Note: this recipe is not exactly what I did – it is what I wish I had done… including not mistaking the mint in our spice cupboard for basil – luckily, I noticed the unique smell after only one and a half shakes (or so).
Chicken and Arugula Soup
Time 30 minutes (unless you’re me – then 45 minutes)
- 1 32oz container of chicken stock
- 2 cups of water
- 2 tbsp extra-virgin olive oil
- ¾ pound chicken tenders, cut into small pieces
- 1 (small!) onion, finely chopped
- 2 carrots, finely chopped
- 2/3 cup Ditalini pasta
- Salt & pepper, to taste
- 1 bay leaf
- 4 cups arugula, chopped without stems, if “adult”
- 1-2 shakes of basil
- 1-2 cloves of garlic
- 1 tsp grated lemon peel
- Parmesan cheese (optional, for topping)
- In a medium pot, bring the chicken stock and 2 cups of water to a low boil.
- Meanwhile, in another soup pot, heat the olive oil over medium-high heat. Add the chicken and cook, stirring, until lightly browned (about 5 minutes).
- Add carrot, onion, and garlic. Season with salt and pepper and bay leaf.
- Cover the pan and cook the vegetables until softened (about 7 minutes).
- Pour the hot stock over the vegetables and bring to a boil. Stir in the orzo and cook for about 8 minutes.
- Remove from heat and add arugula and basil to wilt.
- Stir in lemon peel, discard bay leaf, and serve with grated cheese.
Although, we got a few hot peppers from our friends’ neighbors, who harvested all their remaining produce before our freeze on Friday night. And we have a green tomato that I hope will be able to ripen before it gets too cold (we put a sheet over it on Friday night).