If you live south of Wisconsin or enjoy the benefits of a greenhouse, by now you’re already harvesting some early vegetables–radishes, onions, turnips and lettuce, peas, asparagus, watercress, and mushrooms. The most environmentally-friendly way to eat is to buy locally grown produce. Here are some recipes featuring spring produce:
Baked Risotto w/ Aparagus, Spinach & Parmesan
1 T olive oil
1 sm. onion minced
sea salt to taste
1 C Arborio rice
2 C vegetable broth or chicken stock
1/4 t grated nutmeg
4 C loosely packed spinach leaves, finely chopped
10 spears asparagus cut into thin diagonal slices
1/2 C grated Parmesan cheese
Preheat oven to 400 degrees. In a large saucepan combine oil, onion and salt. Cook over moderate heat, stirring, until onion is translucent–3-4 minutes. Add rice, stirring to coat with oil. Add chicken stock, spinach, asparagus, nutmeg, additional salt; bring to a low simmer over moderate heat. Stir in half the cheese. Transfer to a 1-quart souffle dish and smooth out the top with the back of a spoon. Sprinkle with the remaining Parmesan. Cover and bake in oven until the rice is cooked through and has absorbed most of the liquid–35-40 minutes. 4-6 servings
Spring Garden Soup
5-6 radishes
1# baby turnip bulbs
2 T butter
4-6 green onions, chopped
1 quart veg. or chicken broth
turnip greens
1 C shelled peas
salt & pepper
chopped herbs
Slice radishes paper-thin. Blanch them in boiling water for 30 seconds, drain, rinse with cold water and drain again. Peel and dice turnips. Melt butter in large saucepan, add turnips and cook slowly, turning often to wilt them slightly without browning. Add green onions and cook 2-3 minutes. Add broth, bring to simmer and cook until turnips are barely tender, 5-6 minutes. (Turnip greens can be added now). Add peas and cook 1-2 minutes. Stir in blanched radish slices, season with salt, pepper and fresh herbs to taste. 4-6 servings.
Celebration Salad
1 large head butterhead-type lettuce
1 bunch watercress
1 bunch radishes, cleaned & quartered
1 # morel mushrooms
4 T olive oil, divided
2T minced spring garlic shoots
juice of 1 lemon
pepper
Wash & dry lettuce and watercress. Tear lettuce into pieces, remove stems from watercress. Combine lettuce, watercress & radishes in large bowl; chill until ready to serve. Submerge morels in cold water and clean well; drain, halve them and dry on towels. Heat 2 T of olive oil in a large skillet, add morels & garlic and saute’ over medium-high heat until barely tender, about 5 minutes. If necessary, raise heat to evaporate all the liquid. Remove from heat and stir in lemon juice & remaining 2 T olive oil. Season with pepper. Let mixture cool for 10 minutes. Toss still-warm mushrooms with greens & radishes. 4-6 servings.
Need more recipes? We recommend the following:
The Victory Garden Cookbook by Marian Morash. Alfred A Knopf, Inc, NY, 1982.
The Vegetarian Table: France by Georgeann Brennan. Chronicle Books, San Francisco, CA, 1995.
Pleasures of the Good Earth by Edward Giobbi. Alfred A. Knopf, NY, 1991.
Farmers Market Cookbook by Susan F. Carlman. Chicago Review Press, 1988.
From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition. MACSAC, 2003.
