This morning marked the beginning of the farmer's market season at the Peachtree Road Farmer's Market. And what a morning - low 70s and sunny. Don't let this end.
Lots of plants on sale for gardens and lots of greens and radishes on display. A friend gave me the recipe below clipped from the Wall Street Journal, so ramps and spring onions were on my mind - and soon in my lunchtime soup.
2 tablespoons unsalted butter
1 medium sweet onion, diced - or ramp or spring onion
1 small head green garlic, sliced, or 1 clove garlic, sliced or garlic onion
Kosher salt, to taste
2 cups fresh, shelled English peas or frozen sweet peas, thawed
½ cup lightly packed fresh tarragon leaves
What To Do
- Melt butter in a 4-quart saucepan over medium-low heat. When butter begins to foam, add onion, garlic and a generous pinch of salt. Cover pot and cook until onions are very tender, stirring frequently and not allowing them to brown, 10-15 minutes.
- Add 1 quart water, increase heat to high and bring to a boil. Add peas and tarragon and cook until peas taste sweet and tender, 1-4 minutes.
- Immediately transfer to a blender or immersion blender. (Do not fill blender more than halfway or contents may overflow when blended; blend in two batches if necessary.) Purée soup. OPTIONAL: Strain soup through a fine mesh strainer, pressing on solids with the back of a spoon, into a clean saucepan.
- Reheat soup. Season to taste with salt and serve immediately. Garnish with leftover spring onion and toasted pistachio nuts.
Elderberry Sun Brewed Tea, Atlanta, GA, a photo by atl10trader on Flickr.
Washed it down with some elderberry tea brewed in the sun. I keep a batch of simple syrup flavored with mint. Combined with some spearmint growing in the garden, this made for a refreshing drink. And it will again this evening if I add some vodka as part of the pre-game evening festivities.