3 Garden-Fresh Spring Recipes

Celebrate the spring season with these three recipes that make the most of fresh-from-the-garden (or farmer’s market) produce.

Pea Soup
2 medium shallots, finely chopped
Pinch salt
1 teaspoon vegetable oil
¼ pound potato, peeled and diced
1 pound fresh or frozen peas
3 cups water or light vegetable broth
Salt and pepper for seasoning
1 tablespoon sour cream
1 tablespoon water

1. Cook shallots with a pinch of salt in oil until translucent.
2. Add potato and cook until soft.
3. Add peas and cook for 2 minutes.
4. Puree mixture with water or broth in blender.
5. Season with salt and pepper to taste.
6. Combine sour cream and 1 tablespoon water.
7. Drizzle loose cream over soup for garnish.

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Spring is the perfect time for extra-nutritious farm eggs and local cheeses. Try this simple, mild dish for brunch, lunch or light dinner. When accompanied by grilled asparagus, a mesclun salad and fresh radishes, you’ve got a delicious meal in almost no time at all.

Peasant Eggs
Peasant Eggs with Goat Cheese and Chives
Serves 2
4 thick slices of whole grain bread
4 farm-fresh eggs
Goat cheese
A few chives, minced

1. Preheat grill or broiler to medium high. Place broiler rack 4 to 6 inches from heat source.
2. Place bread on grill (or a baking sheet, if using a broiler) and cook until golden brown and crunchy on the outside. Remove and set aside.
3. Heat oil in a large, nonstick skillet over medium heat. Add eggs and cook to desired texture (over-easy is best for
this dish).
4. Place 2 slices of toast on each plate. Top each slice with an egg and drizzle some pan drippings over each. Sprinkle with goat cheese and garnish with chives. Season with salt and pepper to taste. Serve hot.

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Asparagus Soup with Chives
Serves 6

2 medium russet potatoes, peeled
1 1/2 pounds asparagus
5 cups simmering stock (vegetable or chicken)
1 medium shallot, minced
3 tablespoons unsalted butter
1/4 cup chopped chives
Salt and freshly ground pepper
Chopped chives

1. Cut potatoes into 1-inch chunks and bring them to a boil in 3 cups lightly salted water. Reduce heat and simmer uncovered until fork-tender. Drain and set aside.
2. Bring stock to a simmer. Meanwhile, wash asparagus and break off the tough stems. Break or cut the tender stalks into 3 or 4 pieces and add to the simmering stock. Reduce heat, cover, and cook until just tender. If the stalks are pencil thin, this should take 3 to 5 minutes; if thicker, allow 5 to 7 minutes.
3. Reserve about a third of the cooked asparagus and puree the rest with the stock and potatoes in batches in a food processor or blender.
4. Soften the shallot in the butter over low heat. Return pureéd soup to the pan with the asparagus and add the shallot, butter, chives, and salt and pepper to taste. Bring the soup just to a simmer over low heat and ladle into warm bowls. Garnish each bowl with a few chopped chives.

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Angela K.
Angela K.8 months ago

Thanks for sharing

Fi T.
Fi T.10 months ago

Let green into our life

Tanya W.
Tanya W.1 years ago


Tanya W.
Tanya W.1 years ago


Elena T.
Elena Poensgen1 years ago

Thank you :)

rene davis
rene davis2 years ago


Patricia H.
Patricia H.3 years ago

great recipes

Michele Wilkinson

Thank you

Sarah M.
Sarah M.3 years ago


Jennifer C.
Past Member 3 years ago