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From the Garden this Week, October 14, 2021...

From the Garden this Week…

Mixed Greens and Lettuce, Green Beans, Tomatoes, Eggplant, Okra, Green Onions, Basil, Thyme, Lemon Grass, Bearss Limes, Cilantro and Edible Decorative Pumpkins

Coming Soon…Carrots

Using your Produce… by Julie Moreno

This week we are sending some decorative pumpkins that are also edible. Use them for decoration for the next few weeks and then you can cook them and eat them. I recommend roasting them at 375° F for about 30-45 minutes until soft. You can then cut them open and serve the inside flesh mashed with a dab of butter and a sprinkling of chopped thyme leaves or sage, or make a sweet dish with cinnamon and brown sugar. This week we have lemon grass and limes coming your way. I like to make a simple chicken soup adding the herbs at the end. For a super-quick meal I make this with Ramen noodles and the flavor packet. It’s probably not the healthiest, but the addition of herbs and greens make for a sophisticated finish to what was one of the first things I ever “cooked”.

Thai Style Chicken Soup

1 quart chicken stock

1 small stalk lemongrass, cut into 1 inch lengths

1 tablespoon minced garlic

1 inch piece of fresh ginger root, grated

2 Thai peppers, seeded and chopped (optional)

3 green onions, sliced, white and green pieces separated

1 cup diced cooked chicken or shrimp

2-3 cups chopped greens

1 tablespoons fish sauce or soy sauce

2 tablespoons chopped cilantro

2 tablespoons chopped basil

1 lime, cut into wedges

Bring the chicken stock to a boil with the lemon grass, garlic, ginger, peppers and white parts of the green onions. Simmer for 5 minutes. Add the chicken or shrimp, carrots and greens, fish or soy sauce. Return to a boil, then remove from the heat and serve right away with the green parts of the green onions, cilantro and lime wedges. (Don’t eat the lemongrass, it just flavors the soup.)