Green Garlic and Mizuna Soup
Mention The Farmer's Market, any Farmer's Market, and my pulse quickens and my adrenaline goes into overdrive! I am sure, in the right situation, I would even jump up and down and cry tears of joy ( I won't, I have teenage daughter's and that would be too embarrassing!).
I am completely enamored with our local farmers.. ..and I am willing to bet it can be a bit annoying to have someone like me show up each week, fawning over every fruit, vegetable and product, the way I do.
Yes, I am an unabashed, unapologetic, over-the-top, Market Groupie! The funny thing is, I am like this every time I visit a farm, farm stand or the markets on Saturday. I am patiently waiting for the "Farm Network" shows (it could happen..)...I'd be willing to cast aside celebrity chefs for rock star farmers any day!
I genuinely hope, as my life in food continues, that the simple act of buying local fresh produce never becomes pedestrian. My friends, we may not be in sunny California, but this little part of the world has some honest to goodness, drop-to-your-knees-and-be-thankful, amazing locally grown produce!
*********
Saturday, April 11th, was my first official visit to the Boulder Farmers Market. As soon as I arrived, I was fortunate enough to speak with BFM Executive Director, Mark Menagh who, within 60 seconds of our meeting, gave me the best bit of "Insider information", if you will. While I wanted to spend time strolling through the market, I was given a quick rundown of the days special selections and the vendors offering them with the added, 'you'd better hurry, their running out".
My eyes widen at the thought... Gasp! No!
I MUST h-h-u-u-r-r-r-r-r-y-y!
I crawled, jumped, weaved and purposely plowed my way through large masses of Saturday strolling/coffee drinking/dog walking/ "Hey! How's your life been? and do give me the War & Peace version" of Market shoppers!
"COME ON!" I was saying, not so quietly. "Don't you REALIZE, they are running out??!!"
I crawled, jumped, weaved and purposely plowed my way through large masses of Saturday strolling/coffee drinking/dog walking/ "Hey! How's your life been? and do give me the War & Peace version" of Market shoppers!
"COME ON!" I was saying, not so quietly. "Don't you REALIZE, they are running out??!!"
Running out!!
IF I had been John Elway trying to force my way to a touchdown, I am sure fans would still be talking about my moves. Instead, everyone was just fairly annoyed.
But I didn't care.
They WERE running out.
But I didn't care.
They WERE running out.
No one gets between a Market Groupie and the last handful of seasonally limited and quickly dwindling green garlic and sunchokes.
No one.
ahem....Please, accept my apologies if ran over your visiting aunt or grandma last Saturday. I know, I should be ashamed...but, they WERE running out.
Green Garlic and Mizuna Soup
No one.
ahem....Please, accept my apologies if ran over your visiting aunt or grandma last Saturday. I know, I should be ashamed...but, they WERE running out.
Green Garlic and Mizuna Soup
1-2 bunches green garlic, washed very well, trimmed and chopped, use all
1 small white onion, chopped
2 Tablespoons butter, or olive oil
6 cups water, or vegetable stock
1 bay leaf
2 stems thyme
3-4 cups Mizuna (spinach, arugula, etc.)
1 lemon zest and juice (optional), or 2 Tbl sherry
1/2 cup cream
Salt and pepper to taste
Heat a 4 quart soup pot over medium-low heat, add butter/olive oil, green garlic and onion and gently sweat (cooking with out coloring or caramelizing) until the onions are soft and translucent. Next bring heat up to medium-high, add water, bay leaf and thyme; simmer for 10 minutes. Add Mizuna, cook for 2-minutes. Remove from heat and take out bay leaf and thyme stems.
Puree soup in small batches. Be careful, soup is still hot!
Return soup to pot on low heat, stir in cream, salt, pepper and heat through.
To adjust seasonings: add sherry or a few drops of lemon juice and a bit of zest and more salt.
Enjoy!
See you at the Market! (LFM Begins May 2!!)
Chef Deb
