Saturday, June 6, 2009

Meals for a waning spring, approaching summer

The Curry

Aaron’s note: With Spring getting late, fresh vegetables are starting crop up and our menu is gaining momentum. Amy’s creativity in the kitchen always surprises. She really conjured some wonderful things this past week, full of splendor and variety (the variety is impressive considering how much asparagus we’ve had). On Saturday, we picked up some majoram for the garden and it really inspired her to outdo herself, putting together an incredible rosemary and majoram flavored cold pasta (with a Greek yogurt-base (Greek yogurt has enlivens many of our meals, enhancing the taste of anything, whether sweet or savory)). It was the perfect close to an exciting week. We’ll see what she does this week with rhubarb…

Wild Leek & Split Pea Soup

(Served with 2 strawberries from the garden, homemade bagels with homemade couscous burgers)

5-6 sliced wild leeks

2 c. frozen peas

2 T. olive oil

Ground pepper

3 c. water boil

Add 1 t. salt

Add leeks & peas

Boil 3 min until softened

Reserve 4-5 T. of broth

Puree vegetable soup, add reserved broth, as needed

Top with feta

Purpleleaf Basil

Mixed Vegetables

Spring Curry Stir Fry


1 c. coconut milk

½ t. red pepper flakes

2 cloves garlic

1 t. ginger

1 T. dijon mustard

2 T. soy sauce

1-2 T. curry powder

Blend sauce to mix


Asparagus (local)

Broccoli (from the garden)

Purple cabbage (local)


Lettuce (from the garden)


Leeks (local)

Chopped herbs (From the garden)

Purple basil



Flat-leaf parlsey

Saute veggies until just softened, add curry sauce hard-boiled egg (quartered) and fresh herbs and heat through

Serve over rice or other whole grain

Breaded Asparagus


½ cup whole wheat flour

1 cup of cornmeal

1 t salt

2 t finely ground white pepper

½ t cayenne



Beer & egg


Eggs & pickle juice

Dredge asparagus then coat with breading mix in plastic bag then sauté in olive oil

Rosemary & Marjoram Pasta Salad


2 T Greek yogurt

1 T red wine vinegar

1 T olive oil

1 T water

1 green onion (chop greens with pasta)

1 clove garlic

¼ tomato

2 T assorted herbs & greens (marjoram, rosemary, local spinach, purple-leaf basil, oregano, flat-leaf parsley, thyme, summer savory

1 T. shredded parmesan

Reserve leaves of rosemary and majoram to flavor pasta

Puree ingredients to smooth sauce


Shredded parmesan

Chopped broccoli

Remaining ¾ tomato

½ carrot-shredded

Greens from green onion

Prepare vegetables and pasta. Mix sauce, vegetables, parmesan with fettuccini. Add rosemary and marjoram leaves. Salt & pepper to taste.