Such a gorgeous day to open up the farm box, which included a collection of vegetables perfect for a Summer Minestrone soup. I immediately got them prepped for the pot, dicing a crunchy Maui onion, nipping the ends of crisp green beans, and cubing tender, golden sunburst squash. Ribs of rainbow chard sautéed in the mixture, along with their curly ribbon-cut leaves. In went fennel seeds that I crushed in a mortar, dried oregano and thyme, a can of organic tomatoes and homemade chicken stock. I left it bubbling away on the stove top, making my house smell like a walk through Tuscany. White beans, pasta, a splash of olive oil and a zip of fresh basil will finish it off.
As my daughter and her friend blew bubbles and squirted water guns in the backyard, I started preparing Farm Box Meals for a few families. In addition to the summer minestrone, I’ll deliver Grilled Thai Chicken, utilizing a leafy bunch of cilantro, and Asian Red Cabbage, Radish and Peanut Slaw. I’m jazzing up Crunchy Lemon Tilapia with a zingy Radish and Greens Salad Dressed with Brown Butter. I’ll also prepare my favorite Farm Box Veggie Enchiladas with the remaining rainbow chard and the giant Maui onion. As for the picture-perfect blueberries and strawberries, I’ll make breakfast parfaits with yogurt and granola.
The Memorial weekend promises good food and lots of fun. Enjoy your family and your farm box!
Summer Minestrone Soup
Serves 6
Olive oil
1 onion (or use half of the sweet Maui from the farm box)
4 carrots, peeled and sliced
4 celery stalks, trimmed and sliced
3 garlic cloves, peeled and minced
4 cups of summer vegetables, such as summer squash, chard, green beans, cut into bite-sized pieces
1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon crushed fennel seeds
1 bay leaf
1 15-ounce can organic diced tomatoes in their juice
8 cups of homemade or good quality prepared chicken or vegetable stock
1 can white or red kidney beans, drained and rinsed
2 tablespoons of chopped basil
2 cups prepared pasta, such as penne or fusilli
Grated Parmesan cheese and olive oil
Heat a large stock pot or dutch oven over high heat, then add olive oil. Add the onions, carrots, celery and garlic, and cook until softened, about 10 minutes. Add the 4 cups of summer vegetables, and cook while occasionally stirring, until vegetables start to wilt, about 10 minutes. Add dried herbs, salt and pepper, and cook for another 3 minutes. Add diced tomatoes and stock, stir, and bring to a boil. Reduce to a simmer and cook until vegetables are tender. Add beans and basil cook until heated through. Portion prepared pasta into individual bowls, then add soup. Top with grated cheese and olive oil just before serving.
Today’s farm box told a story of the Mediterranean, with lots of summer squash, basil, breathtaking tomatoes, rainbow chard, gorgeous long French radishes, and vivid green beans. There was a lovely selection of fruit: honey crisp apples, Valencia oranges, plums and Oro Blanco grapefruit. When I saw all of that end of summer bounty, I went straight to Italy and France, then took a small detour to Asia. I rack up quite a few frequent flyer points in the comfort of my own kitchen.
The Family Farm Box 