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Robin Timm
OPENINGS Everything is opening: Our yard is filled with bright yellow daffodils and stark blue violets. The vinca and dead nettle ground cover is opening. Our tulips have buds. And this is just out our back door. Further along on our spring walks we find stinging nettles at the perfect size for sautéing. Although picking is a bit touchy, the nettle sting actually brings fresh circulation to my achy hands. And the flavor and energy that we get from a bowl of nettle stew is well worth the tingle. I make up a big batch to freeze for cold winter days. Next stop on our walk, just past the greenhouse, is our pond which is overflowing! Thank goodness we have a release system in the dam so the pressure doesn’t break it down. This is one time we are grateful for our clay soil as it does make a perfect dam. About two weeks ago, we heard the first spring peepers. These tiny tree frogs have quite the song. Their voices are gaining in volume and actually get loud at night! Yet as we approach the pond they all stop at once. The silence is startling! Jayne and I will sit quietly at the side of the pond, watching the water skimmer bugs skate across the surface. After a few minutes, the tiny ripples will be disrupted by a green frog popping up for a breath of air. The frogs stick their heads up and scan the shore. When they see us, they dart back down to the safety of the pond. It is so much fun watching them swim up to the surface, doing the most perfect breast stroke, popping up and then disappearing again. Although we could stay pond-side all day, Lady and Ted insist we walk a little further. On to the prairie where we are finding the first coneflowers, white penstemon and yarrow. Looks like we will be mowing the prairie this spring as the snow came too early and the rains too often for us to get a good burn. Not only are plants and animals making their spring debut, the Platteville Farmers Market opens May 3rd. We are excited for another great growing season and fun-filled Saturdays in City Park. To kick off the Farmers Market WPVL cool radio will broadcast live on May 3rd. We also have the Platteville Community Arboretum (www.plattevillearboretum.org) celebrating Platteville’s arbor day at the market. Jayne and I will have a large selection of plants for you: tomato, eggplant, sweet and hot peppers, basil, parsley and more. We also have some culinary treats: sweet spring onions, lemony sorrel, chives and with any luck some asparagus for the first May market. Farmers Markets will be every Saturday from May through October in Platteville’s City Park. We open at 7 and go until noon. Be sure to stop by and see us. And don’t forget to check out the Driftless Market website www.driftlessmarket.com to follow our pre-opening preparations. Lots of painting, staining, flooring and more is going on behind those papered windows. We still plan to open in early June.
Wild Violet Salad For the salad: 1 large handful of baby mesclun greens 1 handful of young violet leaves 8 – 10 violet flowers 8-10 violas (optional) For the dressing: 3 Tbs balsamic or red wine vinegar 1 tsp honey 1 Tbs extra virgin olive oil 1/2 Tbs sesame oil Wash the mesclun greens and violet leaves in a large amount of water. Vigorously slosh the greens up and down. Repeat the process two or three times, until the water is completely clear. Spin the greens in a salad spinner or mesh bag and pat dry with a clean towel and store in the refrigerator. Wash the flowers. Refrigerate in a glass of water, until ready to serve. In a small container, combine the vinegar and honey and then, with a fork or wire whisk, blend in the oil. Put the mesclun lettuce and violet leaves in a salad bowl. Remove the stems from the flowers and add them to the salad. Serve the salad with the dressing on the side. Serves 2 Nettle/Potato SoupServes 6
4 tablespoons olive or canola oil 1. Heat 4 tablespoons of the oil in a large, heavy saucepan. Add the onions, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni. 2. Working in batches, puree the soup with the tofu in a blender or food processor until smooth. Return to the saucepan. 3. Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4-cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat.
Norwegian Cold Rhubarb Soup with Mint
This is a very rich dessert soup. A small
amount goes a long way.
1 lemon
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