BABY LEEKS AND ASPARAGUS

It will be a couple of years before the asparagus seeds I planted result in any edible spears.  Until then I anticipate the harvest and hope that there are at least a couple of bunches of fresh asparagus left at the market by the time I get there in the morning.  Thankfully today there was, along with some lovely baby leeks.

ROASTED BABY LEEKS AND ASPARAGUS

1 bunch organic baby leeks

1 bunch organic asparagus

2 cloves organic garlic, sliced

2 sprigs of organic fresh thyme

healthy drizzle of organic e.v olive oil

conservative drizzle of organic red wine vinegar

sea salt

organic fresh ground pepper

Method:  Preheat oven to 400*.  Remove the tough ends from the asparagus and put in a large bowl.  Wash the leek and then trim both ends of the leeks and then remove one or two of the tough layers from the outsides.  Bring a small pot of salted water to boil.  When ready, remove the pot from the stove and then immerse leeks in the hot water for 3 minutes to blanch.  Remove from the water and drain very well.  Once drained, add the leek to the pot and sprinkle in the fresh thyme, garlic slices, some sea salt and pepper.  Drizzle with the oil and vinegar.  Toss gently to coat in oil.  Spread the vegetables in one layer in a pan, and pour any remaining marinade from the bowl on top.  Broil in the oven for about 10 minutes, watching carefully that the leeks don't burn.

Print Recipe Here

SINGING NETTLES- Soup Revisited

I've planted nettles at every house I have ever owned in the hopes of one day being able to watch it grow into a large healthy plant for harvesting from each spring.  That has yet to happen.  I keep moving before it gets a chance to establish itself.  Luckily I find nettle for sale every year at the Farmer's Market.  I also keep me eyes peeled for wild stinging nettles but have yet to find that special spot where they grow. 

I had fantasies of making Nettle Spanakoptia but having neither the ingredients nor energy to go that route, I opted for my annual pot of Nettle Soup.  Now, I know I've already posted a recipe for making Nettle Soup on this blog, but this recipe is a bit different so worthy of sharing anyway.

NETTLE SOUP Part Deux

150 g organic or wild stinging nettle leaves and tender stems

2 Tbsp organic butter

2 organic leek, cleaned and chopped thinly

1 organic onion

2 cloves organic garlic

2 organic celery stalks, sliced

2 Tbsp organic white or basmati rice

1 litre (4 cups) organic chicken stock

1 handful organic raw cashews, soaked for a few hours in water

1 cup filtered or spring water

sea salt and freshly ground organic black pepper

organic yogurt

fresh chives

Method:  Pick over the nettles, wash them thoroughly and discard the tougher stalks.  Melt the butter in a large pan over medium to low heat, add the onion, leek, celery and garlic, cover and sweat for 10 minutes, stirring a few times until soft.  Add the rice and stock, bring to a simmer and cook for 10 minutes.  Add the nettles, and simmer for 5 minutes or until the rice and nettles are tender.  Season with salt and pepper.  

     Drain the cashew and then place the cashew in a food processor along with the one cup of water.  Blend until completely  pureed into a milk.  Add the soup to blender and puree.  Pour back into the pot, check for saltiness.  Ladle into bowl, top with a dollop of yogurt and snipped chives.  Serve.