Sunday, May 29, 2016
How fortunate to have our very own market here on the island, where we can get fresh-picked vegetables direct from our neighbors. Not quite the overwhelming bounty of the Portland Farmers Market where Dylan shops, with its rows and rows of tents overflowing with the colors of the rainbow all year long - but a treasure nonetheless.
This afternoon's spontaneous treat: cream of celery soup! Hey, hey - contrary to its reputation as a tasteless stalk of chewy fiber fit only for stock and peanut butter, fresh celery with its glorious leaves left intact packs a flavor punch perfect for a light spring soup. In my enthusiasm at the market yesterday, my eyes fell upon big broad spiky leaves and my brain said "parsley," but when I was unpacking my bag once home my husband said "celery." I'd neglected to notice the thick stalks attached to the beckoning leaves!
No worries - we had enough Italian parsley in our own garden to work its magic on our slow-cooked "pot roast" short ribs and fresh island veggies.
But, what to do with bunch of beautiful, leafy celery? Epicurious helped me out with a simple recipe using just what I had at hand - boiled potatoes from last night, onion, fresh garlic, butter, broth, a little dill and a splash of cream. 30 minutes and a quick blend later - a soul-satisfying, brightly colored and intensely flavorful lunch.
Spring, you are delicious.