CSA: Week 27

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

Servings: 4

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)


  1. In a medium pot, bring the chicken stock and 2 cups of water to a low boil.
  2. 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).
  3. Add carrot, onion, and garlic. Season with salt and pepper and bay leaf.
  4. Cover the pan and cook the vegetables until softened (about 7 minutes).
  5. Pour the hot stock over the vegetables and bring to a boil. Stir in the orzo and cook for about 8 minutes.
  6. Remove from heat and add arugula and basil to wilt.
  7. 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).


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