This Weeks Box 6/1/2013

Here is the list
 sweet pepper
summer squash
young sweet carrots
purple spring onions
lil gem lettuce
pink lemons
This weeks box has a healthy amount of apricots in it. Please be aware that apricots that are hard and slightly green will still turn into amazingly sweet little orange fuzzballs if you just leave them on the counter  for as long as it takes. Actually, some of the best apricots I have ever eaten were ones that were left on the counter and forgotten, or overlooked for like two weeks. Enjoy!

Grilled apricots with chocolate // via Cheryl Sternman Rule of 5 Second Rule
spring alliums

Onion and White Bean Soup
Serves 8
1 1/2 cups dry white beans, soaked overnight or quick soaked
1-2 teaspoons olive oil
1 spring onion, finely chopped, including greens
2-3 cloves garlic
2-3 garlic scapes, chopped (if you have them)
6 cups vegetable stock (homemade is best)
1/4 cup chopped fresh herbs (parsley, basil, mint, dill)
Salt and pepper to taste
Heat the olive oil over medium heat in a pressure cooker. Add the onion and saute for 2-3 minutes. Add the garlic and scapes and saute another minute. Add the beans and the stock and lock the lid on the pressure cooker. Bring to high pressure over high heat, then reduce the heat to  maintain the pressure for 8 minutes. Let the pressure come down naturally. When the pressure is released, carefully remove the lid and tilt it away from you. Taste the beans to be sure that they are cooked through. Add the chopped herbs and puree the soup with a hand blender or in batches in the blender to the desired thickness. I left some beans chunky. Add salt and pepper, to taste.
If using a blender to puree, please be careful and process in batches. I recommend putting a sheet of plastic over the blender, putting on the lid and covering that with a towel. Hot liquid flying around the kitchen is dangerous.
To make this soup on the stove top in a saucepan, I’d use water or only homemade stock as the salt in store bought stock might make the beans tough. Cover the beans with liquid and bring to a boil, reduce to a low boil and cook for 30 to 45 minutes before adding the onion, leek and garlic. Cook until the vegetables and beans are tender. Puree with the herbs and olive oil. Add salt and pepper to taste.
If you read this after the spring alliums are no longer around, you can still make wonderful soup with their aged and mature counterparts.
Herb, Chard, and Feta Soup

Herb Chard Soup With Feta



  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
  • 3 1/2 cups vegetable broth
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh mint leaves
  • 1 tablespoon dried mint
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper


  • 5 ounces plain Greek-style yogurt (about 1/2 cup)
  • 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
  • 4 ounces feta, crumbled, divided
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice (optional)
  • Olive oil (optional)



  • Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.


  • Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

  • Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

Dana Slatkin's Crispy Parmesan Kale Chips

Have a great week!

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