Monthly Archives: May 2012

A New Dish a Week: Garlic-Panko Breaded Chicken Tenders

As I posted a few weeks ago, the CSA is not just “A’Coming“, it is HERE! Our Farm share official started three weeks ago tomorrow. Wow how time flies! We missed our second share because we were off gallivanting through Chicago and Indiana for my brother’s Law School graduation! Our first share consisted of:

  • 1 Pint Strawberries, plus pick as many as you want from the field (we picked about 5 or 6lbs)
  • 1.5 lbs lettuce, spinach, arugula mix
  • 1/2 lb garlic scallions
  • 1lb popcorn on the cob
  • 2 seedlings

Not a bad haul! As the title of this post indicates, we did some cooking with the garlic scallions. We froze a big bag of strawberries and ate the rest. The popcorn will be used over the summer, the seedlings (peppers) have been planted, and the lettuce/spinach/arugula combo has provided some tasty salads over the past 1.5 weeks!

But onto garlic scallions. What are they? Garlic Scallions (or green garlic) is young garlic which is harvested before the garlic cloves have fully matured. It resembles a green scallion in that you get a long green stalk and a small bulb. You can eat the stalk, leaves, and the bulb. The taste is similar to mild-mannered garlic. It is a tad sweeter and a lot less bitter. For more information on garlic scallions/green garlic, click here.

Well, we found a recipe for a garlic panko-breaded chicken breast, so we altered it a bit and viola! Delicious dinner. Enjoy 🙂

1 Large Garlic Scallion, washed and diced/minced (minced is better but we were lazy)
1/4C Olive Oil
1.5C Panko Bread Crumbs
1lb Chicken Breast Tenders, Trimmed

1. Preheat oven to 425 Degrees Fahrenheit.
2. Warm the olive oil and minced/diced garlic scallion over low heat (you don’t want to fry the garlic scallions). The goal is to infuse the olive oil with the garlic scallion flavor. Warm for 5-10minutes (the longer the better).
3. Place Panko Crumbs in a bowl large enough to fit each piece of chicken breast.
4.Dip one piece of chicken into the oil mixture (it’s ok if garlic scallions are attached to the chicken- that adds to the taste!). Then dip the piece of chicken in the bread crumbs. It helps to place the chicken into the bowl and then scoop the bread crumbs to cover the chicken to ensure full coat. Place the chicken on an ungreased pan. Repeat process for remaining pieces of chicken.
5. Bake in oven for 25-30minutes, flipping once about 10 minutes in.


Categories: Recipes | Tags: , , | 4 Comments

Art Classes

Andrew and I are getting into the arts; Different arts, but arts, none-the-less. Andrew is currently taking a conceptual design course at The Art League in Alexandria, VA.

To be fair, Andrew is in more of “class” than I am. He has a ‘semester’ of classes once a week for 2.5 hours. So far he’s worked on drawing amoebas on different shapes of paper (square, rectangular, and circle) with a set of parameters. The drawings are all in black & white so far. The other assignment he had was to  cut out black squares in different sizes and then depict certain words by arranging four black squares on each “background” (square piece of white paper). They were words like bold and congested. Pretty interesting and he seems to be enjoying it.

In comparison to Andrew’s class, my art class is more… tasty. As in, it involved cookies last week, chocolate cake and peanut butter filling this week, and cupcakes next week. Yum. It’s cake decorating, Course 1. A friend of mine found it at Michael’s and next thing you know, we were both signed up. It’s less intensive than Andrew’s in that we only meet four times. We’ve only had once class so far but it was a lot of fun. We were learning piping stars, shells, and rosettes… while I am by no means amazing or even good at piping these shapes currently, if I practiced, I bet I could be! There are four levels in the cake decorating curriculum… not sure if I’ll take the others, but it is very probable.

So, there you have it.. our artistic sides are coming to surface! Who knows, next time you come over, you may be greeted with an amoeba-decorated cake that resembles the word “Dignity.” Anything is possible.

Categories: Other | Tags: , , , , , | 1 Comment

CSA is A-Coming!

Yes, it’s been a really long time since we’ve posted. As Morgan Freeman in Shawshank Redemption put it, “it seems the world went and got itself in a big damn hurry.” Needless to say, we’ve been busy.  A lot has been going on and we’ll work to update the blog accordingly.

Today’s post is to celebrate that our CSA starts this week! This is our third year with the Clagget Farm CSA in Upper Marlboro, MD and we couldn’t be happier. Each week we get a set list of fresh veggies and fruits. There’s always at least one thing on the “You pick” list in case you want to pick extra and there’s a huge herb garden which you’re welcome to every week. Finally, you can pick any flowers on the farm. It’s awesome; We can’t wait for it to start and we’ve been scouring the farm blog and facebook page to find out details and see pictures of what’s been growing.

This past weekend we were out running errands and we got an email note saying that they had decided to put their strawberries on the you pick list for Saturday and Sunday only. Of course we drove straight out there! It was great to be back on the farm and we were the only ones picking when we arrived. We stayed about 30mins and left with a basket full of strawberries. When we got home we washed, capped, and weighed them… 3.75lbs!?! Awesome! Some of the first batch went towards strawberry margaritas (no mix here; we used strawberries, ice, lemon juice, tequila, and agave nectar). We left some in the fridge to snack on and froze the rest so we’d have them later on in the year. YUM!

Categories: Washington, DC Area | Tags: , , , | 3 Comments

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