The Elusive Harbor Gosling
Because the skies are gloomy and there’s the gut-wrenching news caused by yet another derailed human who shouldn’t have been allowed within 100 miles of a gun, I thought we could use something from the kinder side of life.
I mentioned that we seem to be a little short of goslings along the lake in Chicago. That’s still true until proven otherwise, but we were treated on the much prettier Monday just past to this little bit swimming in Belmont Harbor with its very protective parents. (That bent neck on the adult geese is a warning to others to back off.)
More photos below, but first a couple of ideas to make our seasonal asparagus the gift that keeps on giving.
Asparagus Souper-Easy
We have now (finally) reached the point at which seasonal asparagus is so abundant that we might be looking for more ways to prepare it. Soup is one of the easiest solutions, and because asparagus pairs well with so many different food items, it is also among the most versatile.
Soup really is one of the easiest delicious things to make at home. Except for a few super-fancy concoctions, there’s really a simple formula: Sauté vegetables and proteins (if you’re using any), cover with broth/stock (preferably homemade), and salt and season to taste. If you like pureed soups (I do, as you’ll see below), then use or get an immersion blender; it is one of my favorite kitchen tools.
As a mostly scratch cook, I’m not a great recipe writer, so consider the following as suggestions.
Asparagus-Zucchini Soup
This is one for those who want the finished product to look like asparagus. The raw ingredients were two bunches of asparagus with the woody bottoms broken off from Los Rodriguez Farm in Eau Claire, Michigan; green garlic, radish greens (from a bunch of French breakfast radishes) and pea tendrils from Three Sisters Garden (Kankakee, Illinois); two non-local zucchini (they won’t be in season here for a while); and some surplus chopped onions and celery from a store-bought mirepoix.
These items were chopped, sautéed with olive oil over medium heat, lightly salted and covered with homemade chicken broth (you can use any kind of broth or stock that you like). Cook for 20 minutes over medium-low heat, then hit it with the immersion blender.
Asparagus-Mushroom Soup
This is an asparagus soup of a different color. The vegetables for this prep were two bunches of asparagus from Mick Klug Farm (St. Joseph, Michigan); green garlic tops and spring onions from Three Sisters Garden (Kankakee, Illinois); and mushrooms (pre-cooked) from River Valley Ranch (Burlington, Wisconsin).
Here are those ingredients chopped and sautéed. They were then lightly salted and just covered with broth, cooked for 20 minutes on medium-low, and then pureed with an immersion blender to achieve the result at the top.
I Have a Crazy Idea…
How about one or more of you readers send me your asparagus soup (or other prep) ideas to share with the class? Sharing is caring, you know. You can reach me at bob@localfoodforum.com.
More Belmont Harbor Walkabout
I am a big fan of community gardens. As a society we should be encouraging people to grow some of their own food when they have the opportunity. This one is at Belmont Harbor, a short walk from where we live, and I’ll be sharing photos of what its growing season looks like over the coming months.
Maybe this year I’ll remember to get myself on the waiting list to get a plot at this garden.
Allium flowers are among the most spectacular show-offs of spring in Chicago. These plants from the same family as onions produce these round displays of dozens of individual purple flowers. Just beautiful, and they don’t last long.
When Barb and I got home from this walk, we adjourned to the new balcony seating area on our building’s 40th floor. It’s what the skyline and lake look like on an especially beautiful day.