Rustic Vegetable Bean Soup and Early Spring Gratitude

| 3/2/2018 10:48:00 AM

Tags: soups and stews, overwintering crops, Judy DeLorenzo, Connecticut,


Jamie covered a patch of parsley last autumn with a plastic row cover, which kept it from completely dying off during the winter months. Overwintered parsley in Zone 5 is very hardy and has a strong flavor; you can see in the photo how the leaves are deeper green and compact. Now that we've had several mild days, I was pleased to see the parsley has already begun to sprout new leaves.

We have a lovely patch of broccoli rabe showing new growth. Jamie planted it last fall - it became established before winter set in and should provide an excellent early spring crop. Our sage and thyme patches have also overwintered and should be waking up soon. Oh, and there are still carrots under cover. Jamie has been chiseling carrots by the dozen out of the partially frozen ground all winter. Carrots are always sweeter if picked after a frost - these beauties have been exceptionally sweet and flavorful! I used them in this recipe and photo.

Meanwhile, in the greenhouse there are patches of arugula, yokatta-na, and mache that have reseeded. Surprisingly, six leeks are growing, which is odd because Jamie hasn't grown them in the greenhouse for many years! Evidently leek seeds have been sitting in the soil waiting for conditions to be just right for them to germinate and grow.

I'm always so excited and grateful when these springtime gifts arrive, providing us with early spring edibles . . . a taste of what's to come!


3/11/2018 1:26:21 PM

Where is the recipe?

3/11/2018 1:26:06 PM

Where is the recipe?

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