Cream of Asparagus Soup

This recipe is absolutely perfect for springtime: warm soup for a rainy day, the springtime-only chance to eat local asparagus, and the fresh, springy flavors of lemon and herbs.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces

• 1 (14.5 ounce) can chicken broth, divided

• 1/2 cup chopped onion, or green onion, and/or green garlic

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1 pinch ground black pepper

• 1 cup milk or cream

• 1/2 cup sour cream

• 1 teaspoon fresh lemon juice

Directions

Combine asparagus, 1/2 cup chicken broth (or more to cover asparagus), and onion/garlic in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender and puree until smooth (or use immersion blender). Set aside.

In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.

Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk/cream.

Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately. Garnish bowls with fresh dill, chives, or garlic chives.

Serves 4.

Recipe adapted from: AllRecipes

Winter Spinach Salad

Last week was the final harvest of spinach out of the high tunnel before tearing it out to prepare for spring planting (maybe next week if the weather cooperates)! I needed a good salad recipe that would utilize the spinach, plus the onions and garlic I still had stored over winter. This recipe fit the bill, and I took it to a potluck and didn’t return with much left!

INGREDIENTS

Salad

• 5 oz fresh spinach (about 5 packed cups)

• 1 apple, thinly sliced (or substitute a pear)

• 1/3 c. crumbled feta cheese

• 1/4 onion, thinly sliced

• 1/4 c. sliced almonds (or substitute walnuts)

Dressing

• 1/3 c. olive oil

• 3 tbsp. red wine vinegar (or substitute apple cider vinegar)

• 1 clove garlic, minced

• 2 tsp. mustard

• 1/2 tsp honey

• Pinch of salt

• Dash of black pepper

DIRECTIONS

Combine dressing ingredients in a jar, and shake well to combine.

Add all salad ingredients to a large bowl. Add dressing, toss to combine, and serve immediately.

Recipe adapted from Delish

Pumpkin Coconut Curry

This recipe is a huge hit every time I make it. I dare you to not have seconds.

It’s a delicious, warming dish for winter, and allows you to use local storage ingredients, like onions, pumpkins/squash, and garlic, plus honey, cilantro, and even a tomato and jalapeno if you froze those when they were in season.

Ingredients:
2 pie pumpkins or 1 large butternut squash, cut into equal size cubes
2 tbsp oil
1 tsp mustard seeds
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 tsp grated ginger
1 tsp ground cumin
½-1 hot red chili pepper, sliced
¼ tsp hot chili powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp honey
a handful of cilantro, stems chopped + leaves for serving
1 can regular coconut milk
½ can chopped tomatoes (or 1 large tomato, peeled and chopped)
1 tsp salt
lime wedges, to serve
handful of cashews (to serve)

Instructions:

Preheat oven to 400 degrees. Peel and chop the pumpkin or squash into 1” cubes. Drizzle with oil, and roast in the oven for about 30 minutes while preparing the rest of the ingredients.

Heat the oil on medium heat in a large pot. Once hot, add mustard seeds and stir until they start popping like popcorn. Add chopped onion and stir until it begins to soften.

Add garlic, ginger, hot pepper, and chopped cilantro stems. Cook 2 minutes while stirring to keep it from sticking.

Add all spices and salt. Reduce heat to low and stir for 1 more minute.

Add chopped tomato and 1/4 cup water. Cook 2 minutes until tomatoes soften.

Add coconut milk and pumpkin/squash cubes. Bring to a gentle boil, then reduce heat to simmer until pumpkin/squash is fully tender.

Taste and add more salt if desired, plus honey.

Serve topped with cilantro leaves and chopped cashews, plus lime wedges to squeeze. Serve with rice or naan.

Katie’s notes:

To add more protein to the recipe, add some cooked chicken or tofu when you add the pumpkin/squash.

If you don’t like spicy food (like me!), omit the pepper and chili powder.

Recipe adapted from Lazy Cat Kitchen

Colleen's Bok Choy Recipe

Bok choy is perhaps a new vegetable for you. It’s an Asian green traditionally used in stir fry. You can find it grown locally in the spring and fall. New veggies can be intimidating, so here’s a recipe straight from the famous Colleen Schoneweis of Colleen’s Catering and Vintage Venue when she purchased several of our bok choy for her Meals to Go program.

How to Make Bok Choy When Katie Jantzen at West End Farm Grows a Ginormous Bok Choy!

1. don't be intimidated by the size of the giant Bok Choy

2. plan on buying some green garlic to go with it or regular old garlic cloves will work too

3. chop the end off of that crazy big bok choy, wash the leaves to get the sand and dirt out of the crevices.

4. slice bok choy into 1 inch pieces or bigger (don't worry they shrink when you stir fry them)

5. Heat up your wok or largest frying pan you have, medium high works great, add a splash of canola, olive oil or coconut oil to your pan. Throw in as much as the bok choy you can and let it cook for about a 30 seconds or a minute. Using tongs stir a little, a lot of moisture will be released eventually, toss a little more. When the leaves are shrunken and the white part of the stems are crisp tender, add a splash of soy sauce. Toss a little more and dump it into a bowl, juices and all. You may have to do this several times.

6. When you have all of the bok choy sauteed. Heat your pan up and add a little more oil to saute your garlic and this only take 5-10 seconds, don't burn it. Stir like crazy and then dump that right into your bok choy.

7. Season your Bok Choy and Garlic with Sesame Oil, Sesame Seeds and Crushed Red Peppers if you like a little heat. (Hint: If you don't like all of the liquid just drain it off before you add the sesame oil and other toppings.) (2nd Hint: Keep the liquid to use in soups, cooking beans, rice or other dishes. So nutritious)

This is so good and simple and good for you!!

Beet Hummus

This pretty pink hummus is great for adding color to your relish tray.

Ingredients:

2 beets, roasted or steamed till tender, skin removed

1 can chickpeas, drained & rinsed

1-2 cloves garlic

1/2 cup plain Greek yogurt (OR 2-3 Tbsp olive oil)

1-2 Tbsp lime or lemon juice

1/2 tsp cumin (optional)

salt & pepper to taste

Directions:

Put beets and chickpeas in blender or food processor and pulse until fully combined. Add remaining ingredients and blend until smooth. If mixture is too thick, add water 1 Tbsp at a time until desired consistency is reached.

Spread on crackers or toasted bread, or use as a dip for veggies.