Tuesday, May 5, 2015

Asparagus, Green Garlic, Lettuce... Oh, my!


“Healing is impossible in loneliness; it is the opposite of loneliness. Conviviality is healing. To be healed we must come with all the other creatures to the feast of Creation.
(pg.99, "The Body and the Earth")” 

~ Wendell Berry, The Art of the Commonplace: The Agrarian Essays








The time is finally here! Our CSA members receive their first week of abundance from Echollective Farm and we could not be happier to send the love off to your tables.  We have been dancing with the wild prairie weather and staving off hungry deer and rabbits.  So far, fortune has mostly been on our side.  The farm is doing well with lots of good stuff growing.  This last rain topped us off so we are a little concerned about the amounts of rain we may be getting throughout the week.  Otherwise, all is well and we are working hard to offer lots of fresh food to hungry locavores.

Farmers markets are ramping up really look forward to seeing everyone's smiling faces for another season.  

This weeks CSA pickings will include:

Green garlic
Asparagus
Spring mix
Arugula
Radishes
Head lettuce
Turnips
*always the element of surprise as well*

The asparagus is super fresh and goes really well with green garlic in soup, along with some fresh farmers eggs!

Asparagus Soup with Green Garlic and Eggs

1 pound asparagus
5 cups chicken stock, vegetable stock, or water
1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
Salt and freshly ground pepper
4 large eggs
1/4 cup freshly grated pecorino or Parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)





1. Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard. Season the broth to taste with salt and pepper. Slice the asparagus into 1-inch pieces and add to the broth. Simmer 8 to 12 to minutes. It should be very tender and fragrant, but still bright green and not mushy.
2. Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired.

Yield: Serves four.

Advance preparation: This soup must be served right away.

Compliments of:  http://www.nytimes.com/2010/05/20/health/nutrition/20recipehealth.html?_r=0 

See you all at market!



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