-1 head of lettuce (which I exchanged for another zucchini)
-5 cucumbers of various sorts
-1 patty-pan squash
-0.75 quarts of beans
-1 pint of tomatoes
-1 head of fennel
-1 pint of potatoes
-1 sweet pepper
I have absolutely NO idea what to do with fennel, but I'm going to figure it out and post it next week!
-thinly sliced potatoes
-green onions, chopped
-garlic scapes, chopped
It was A LOT of work cleaning and chopping all those tiny veggies, but it was an extremely tasty dish.
Thanks to my Mom for preparing this delicious meal (and sharing the recipe, in her words, below)!
-leeks, rinsed thoroughly, chopped finely
-carrots, scrubbed and diced or coined
-summer squash (zucchini, yellow zucchini, or crook-necked), chopped to bite-size
-italian parsley, chopped finely
-thyme, pull leaves off stems
-drippings from chicken roast (or vegetable broth)
1) Wash leeks, being sure no soil remains between layers. To do this, first halve the leeks vertically, and rinse between each layer. (I used young leeks, thinned from the garden). Chop very finely. Cover the leeks with 1-2 inches of water in a large soup pot. Bring to boil and simmer 30 minutes, covered. This makes a lovely stock without pureeing.
2. Rinse lentils and prepare as directed. I simmered the green lentils 45 minutes in a tightly covered pot, with a little more than 2:1, water to lentils.
3. Add chopped carrots to the leeks. Return to a boil, and then simmer, covered, 10 minutes.
4. Add the dripping or vegetable broth, and return to a boil. Then add onions, celery, squash, parsley, and thyme. Bring all to a boil, cover, and simmer until vegetables are desired softness.
5. When lentils are soft, drain if desired (I didn't), and add the lentils to the pot of vegetables. Stir. Season to taste. I added no seasonings except what was in the roast drippings. My guests wanted a low-salt meal, also (that's me!). The flavour of the soup was delicious and delicate, good with white wine, fresh fruit, cucumbers, crackers, and sunflower seed butter.