Seasonal Recipe

Spring Equinox, Vernal Equinox 2018
Ostara, Gwyl Canol Gwenwynol

Daffodils poke through the soft, moist earth searching for light and warmth from the Sun. Their green stalks and yellow buds reflect the wakening of Mother Earth as she prepares to bring forth all the splendor of Spring. Seeds deep within the soil quicken and break open to begin the journey of growth. It is time for us to plant our seeds, the seeds of the plans and goals we set during the restful time. As the wheel turns we ask the young God and the Spring Maiden to bless our endeavors as we offer our gratitude and share the first gifts of Spring.


Spring Equinox Menu
Asparagus soup with white wine
Spinach Frittata
Snow Peas sautéed with garlic
Spring greens topped with grated carrots
Whole wheat rolls with honey butter
Sponge cake drizzled with chocolate

Asparagus Soup
1/2cup white wine
1 1/2lb. asparagus spears (20-24 medium), washed and ends snapped
1small onion, chopped fine
2Tbsp. butter or olive oil
1Tbsp. flour
1cup milk at room temperature
3/4cup grated sharp cheddar cheese (reserve 1/4 cup for garnish)
1cup half and half or milk
Salt and pepper to taste

Prepare asparagus, place in 10-12 inch skillet with water and wine. Simmer, covered for 5-7 minutes. Set asparagus aside, drain and save liquid. Wipe pan out, melt butter over medium heat. Add onion and Sautee until softened. Add flour to butter, stir to blend. Slowly stir in milk, stirring constantly until the mixture thickens but do not boil. Add cheese, stirring until melted. Remove from heat. Cut tips off the asparagus stalks and reserve. Puree trimmed asparagus and reserved liquid in blender or food processor. Add pureed mixture to cheese sauce along with the reserved tips and half and half. Season to taste, heat through but do not boil. Garnish with a sprinkle of grated cheese.