Monday, June 10, 2013

RECIPE: Hadley Grass Soup


RECIPE: Hadley Grass Soup

Asparagus has a lifespan in the Valley of four to six weeks. We are on our fourth week on June 10 so try this recipe on for size.

1 bunch asparagus with stalks trimmed
1 C yogurt
2 C chicken stock
1 C water
1 t white pepper
1 t salt
3-5 scrapes nutmeg
Slotted spoon

Trim tips off asparagus and set aside. Chop remaining stalks into 1-inch pieces.  Bring stock and water to boil. Add the asparagus stalks, salt and pepper. Simmer for   30 minutes. Add several scrapes of nutmeg. Process in food mill or food processor and return soup to pan. To cook them, add asparagus tips and simmer for five minutes.  Remove soup from heat. When still warm, stir in the yogurt. Serve in individual bowls with a dollop of yogurt speared with an asparagus tip as garnish. (You will have to fish them out of the soup.) Disclaimer: If you are the sort of person to share a bit of human food with your cat, resist the temptation with this dish. Asparagus soup has a similar impact on the feline digestive system to the female human digestive system.  Hadley Grass is an imposing crop and pretty much retains its character post consumption in soup or any other form!

Friday, June 7, 2013

RECIPE: Rhubarb Vinaigrette Salad


RECIPE: Rhubarb Vinaigrette Salad

Four Ingredient Salad: Lettuce (1 head), Onion (1/2), Rhubarb (2 cups) Vinaigrette (1/4 cup)
Remove leaves from lettuce, wash and trim stems and brown edges if any. Thinly slice onion. Trim ends of rhubarb stalks and boil in 3 C water for 20 minutes to. Remove rhubarb and reduce liquid by ½. Strain into bowl and mix in one to two teaspoons of plain vinegar.  Whisk in 2 tablespoons of oil to emulsify. Taste and add salt and pepper if desired. In large bowl, combine lettuce leaves with onion and dress with rhubarb vinaigrette. Serve with broiled chicken.