Cream of Asparagus Soup

 

Bowl of Cream of Asparagus Soup

Cream of Asparagus Soup

Asparagus.  Harbinger of Spring.  One of the first harvests from the garden.  The flavor of green.

We grow a bit over an 1/8 of an acre of asparagus, which gives us 800-1000 pounds of harvest each year.  Even though it comes in before the farmers’ market opens, we usually sell all that we produce.   Because, Asparagus!

When dealing with such an iconic food, it’s usually best to prepare it simply.  It’s a treat, so make it shine that way.  This very simple soup brings out the best in asparagus. Continue reading

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time.  I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.

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