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July 21, 2011

Tomorrow is the annual company outing, so I’ve been working in a higher gear all week, trying to get five days’ worth of work into four.  I’m sure you’ve been there, and know exactly what I mean.

All of which is to say there’s not much to report.  We got another CSA box on Tuesday, the first one to contain what I think of as ‘summer’ vegetables – namely, corn, cucumbers, and baby potatoes.  Along with most of the stuff we’ve been getting all along.

On Sunday Larry made a fantastic soup that contained many of last week’s vegetables.  I’ll give you the list of ingredients, because there’s no recipe per se – he just judged quantities by eyeball.  It’s sort of a riff on Portuguese soup, sort of a random vegetable soup, definitely something to use as a starting point and improvising based on what you have on hand and what you like in a soup.

But I’m here to tell you, having had two bowls on Sunday and the leftovers for lunch twice this week – it’s absolutely worth trying.

Larry’s Improvised Garden Soup

cabbage (less than half)
swiss chard (half a bunch)
green beans, maybe half a pound
two small summer squash/zucchini
one small onion
couple stalks of celery
couple of garlic cloves
4 cups chicken broth
15 ounce can of stewed tomatoes
15 ounce can of cannellini beans
1 package of linguica (I think it was a pound?)
salt and pepper to taste

Put a little oil in the bottom of a soup pot; put in the onion, celery and garlic to soften.  Cut the linguica into small pieces and toss those in there too.  Then add the chicken broth and bring to a simmer.  Add everything else, top off with water until the liquids and solids are balanced, and heat.  Stir occasionally, and once the beans and greens are tender you’re done.

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