The wide variety of ingredients in this weeks share makes for some very tasty meals this week. The roasted chicken recipe is a great use of the lemon balm. It takes a little extra work because you have to stuff it under the skin but the final product is worth it. We said this in the flyer but it is worth repeating- store the lemon balm like you would basil, don't put it in the fridge. The gardens are growing and we have a lot more ingredients to work with as the season pushes on.
|Sauteed Zucchini and Broccoli with Basil, Dill, and Lemon Balm||Turnip and Lovage Soup||Braised Mustard Greens with Garlic and Ginger||Lemon Balm and Sage Roasted Chicken||Balsamic Salad with Chicken Breast|
|3 turnip roots||3 turnip tops|
|1 bunch with stems separated|
|1/4 bunch||1/2 bunch|
Broiler chicken, about 5lb (can be as small as 3.5 lb)
|2 tbsp||5 tbsp|
Sorghum grain (or similar substitute)
|2 medium sized|
|2 oz, about 1/4 cup|
|1/4 cup plus 1 tbsp||2 tbsp||3 tbsp||1/2 cup|
|2 cloves||2 cloves||2 cloves|
|2 tbsp shredded|
|1 lemon||1 lemon|
|several tbsp optional|
Sauteed Zucchini and Broccoli with Basil, Dill, and Lemon Balm
Turnip and Lovage Soup
Finely chop 2 cloves of garlic. Peel and chop turnips into 1/2 inch chunks. Chop 2 potatoes into 1/2 inch chunks. Finely chop 1/4 cup lovage. In a deep pot over medium heat add 2 tbsp olive oil and garlic. Allow to cook for several minutes, then add chopped turnips, stirring frequently. After about 4 minutes stir in chopped lovage and allow to cook for several minutes. Add chopped potatoes and 2 pints of chicken stock, 2 tsp salt, and 1/4 tsp pepper. Bring soup up to a boil, then reduce to a simmer, and cook for 20-30 minutes, or until potatoes are tender. Serve with a dash of heavy cream.
Braised Mustard Greens with Garlic and Ginger
Add 3 tbsp olive oil to medium hot skillet. Add 2 cloves finely minced garlic. Saute for several minutes, then add 2 tbsp fresh, minced ginger. Saute another few minutes then add thinly sliced Swiss chard stems. Saute for a few minutes then add 1 cup of water and roughly chopped mustard greens, Swiss chard, and turnip greens in handful batches. Add salt and pepper to taste. Cook until all greens have wilted. Remove from heat and add the juice of one lemon.
Lemon Balm and Sage Roasted Chicken
Balsamic Salad with Chicken Breast