Ah, the glorious days of spring are soon to arrive, when we all come out into the sunshine, take a walk, and smell the fresh air. It’s the perfect time to visit the farmers’ market, meet your neighbors, talk to your farmers, and pick up some of the wonderful spring produce now arriving.
That famous harbinger of spring, asparagus is here. Whether you like big chubby stalks of asparagus for grilling, or thin spears for salads and appetizers, the earthy taste will have you grabbing several bunches and getting out the cookbook to prepare this spring wonder of the veggie world. Visit Cecchini & Cecchini Farms for very fresh asparagus – and get them now because the season only lasts through June.
Spring peas and onions will be making their appearance as the month progresses. Visit Halog Farms for an awesome selection of leeks (perfect for St. Patrick’s Day recipes), spring green onions, big heads of broccoli, and fresh leafy greens like lettuce, chard, kale, and spinach. They also have crisp carrots and celery to add to your favorite soups or stews. Or stop by Nuñez Farm for the new spring crop of artichokes, or some big red beets, or potatoes for your Irish “mash.”
Spring also means sweet strawberries from Cortez Farm, the last of the season’s citrus from Aoyama Farms, and fresh-pressed apple cider and Fuji apples from Rainbow Orchards to enjoy.
Traditional Irish Potato Soup
2 tablespoons of Irish butter
2 medium sized onions
3 large potatoes, washed & peeled
1 cube chicken bouillon
2 cups of milk
1 clove garlic, crushed
1 teaspoon dried parsley
3 stalks celery, chopped
1 pinch ground black pepper & salt
1 ½ cup of grated cheese
Thinly slice the onions and potatoes and add to a pan with melted Irish butter. Add the chicken bouillon, celery, dried parsley, garlic and season with salt & pepper. Cover the pan allowing the vegetables to soften under a low heat, do not let them brown. Add milk and mix until soup becomes thick then stir in cheese until fully melted. Serve hot with a few slices of buttered bread and enjoy.