Anyhow, the point of all this is not to say that I finally got a good loaf of bread. The point is to say that all good things take time and nurturing. Whether it’s a loaf of bread, a cake, a garden, a riding career, it all takes time and dedication and perseverance. It also requires that we slow down to take stock of where we are at any given point. With my loaf of bread, I had to be mindful of the state of my starter on a daily basis – was it showing signs of activity? If not, did I need to move it to a cooler or warmer spot? I began to enjoy my daily interaction with my starter to see how it was faring. Mostly, though, I enjoyed the challenge and was thrilled when my efforts finally paid off!
Ramp and Pea Soup
To me, there is no vegetable that says Spring more than ramps. I love this Ramp and Pea soup, which can be eaten hot or cold, because it is rich and warming yet also fresh and Spring-y at the same time.
2 Vidalia onion, cut into 8 wedges
4 tablespoons butter
1/2 cup dry white wine
6 cups vegetable or chicken stock
1lb. fresh or frozen peas
Sea salt and freshly-ground black pepper
1/2 cup grated Parmigiano-Reggiano
4 tablespoons unsalted butter
- 1. Thinly slice ramps, keeping green tops and bulbs separate.
- 2. Melt butter in a medium pot. Saute ramp bulbs and onion until translucent. Add wine and broth and bring to a boil. Let boil for 3-4 minutes so that alcohol from the wine can boil off. Simmer 20 minutes.
- 3. Add ramp greens and peas and simmer an additional 5-10 minutes. Season soup with salt and freshly-ground black pepper. Let soup cool.
- 4. When soup is cool, puree in a blender until smooth. Return soup to pot and re-heat to a simmer. Add cheese and butter and serve.
Visit to Rolling Stone Sheep Farm and Gilbertie’s Herb Gardens
I recently had the opportunity to visit two Connecticut farms with a friend who owns a company called Connecticut Farm Fresh Express, a farm-to-door food delivery service (for those of you who live in Connecticut, I highly recommend the service – check out www.ctfarmfreshstore.com).
First we visited Rolling Stone Sheep Farm in the hills of New Milford, Connecticut (www.rollingstonesheepfarm.com). Frank McEneaney raises sustainable, 100% grass-fed lamb. He also has two llamas who guard the flock of lambs and help ward of predators. Then we visited Gilbertie’s Herb Gardens in Easton, Connecticut (www.petiteedibles.com). Gilbertie’s started out 50 years ago as an herb farm and recently started to grow organic small edible greens. CHECK OUT MY PICTURES…