June is upon us, which usually means the spring crops are about done and the summer crops haven’t started producing in abundance yet. So… you’ve taken your morning garden stroll. The corn is a foot high, the tomatoes growing fast but still not blooming, the beans, squash and cukes are up and starting to climb. The potatoes have all shown up and at least now you can remember where the heck you planted them.
You’ve got a big handful of mature kale – the rest will have to be harvested soon before the bugs get it, dried and crumbled to flakes for winter soups. In the basket there are about a dozen pea pods, 4 asparagus spears and some almost bolted red leaf lettuces. What to do, what to do…
Aha! How about a cold end-of-spring soup?
• 2 cups fresh greens – kale, spinach, collards, lettuce
• 3 peeled and cubed potatoes
• 1 cup chopped asparagus and/or shelled peas
• 1/2 cup chopped onion
• 1/4 cup chopped celery tops w/leaves
• 1/ 2 cup chopped mint
• bay leaves
• 2 tbsp. lemon juice
• 2 tbsp. butter
• 6 cups water or broth
• 1 cup whole milk or cream
• Salt and pepper
Melt butter in a heavy soup pot. Add vegetables, mint and bay leaves, cook for about 3 minutes, stirring, until soft. Add water/broth and simmer for 20 minutes until soft. Add milk and then puree until smooth, then add salt and pepper to taste. Refrigerate and serve cold, garnish with mint sprigs and a drizzle of olive oil.
On the side I plan to serve up a basket of fried day lily buds, since they are now abundant and and the squash is nowhere near blooming yet…
Fried Day Lily Blossoms
• 1 cup flour
• 1/2 tsp. salt
• 1 egg, beaten
• 1/2 cup beer
• 1/2 cup ice water
• 1/4 cup chopped fresh sage leaves
• 3 cloves garlic, chopped
10-12 Fresh picked barely-open day lily blossom buds.
Thoroughly mix the batter, with sage and garlic. Dip flowers into batter and fry in hot vegetable oil until golden brown. Drain well and serve.
This beer batter is also excellent for squash or pumpkin flowers, onion and pepper rings, mushrooms – any type of fresh vegetable coming in from the garden. You can omit the sage and garlic for a more delicate taste.
Looks like dinner to me!