Mother Earth Living

Spring Fresh: Light Spring Recipes

Celebrate the season with tasty, nutritious greens and cool-weather herbs.
By Susan Belsinger
May/June 2003
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As the last bite of winter subsides, warm body and taste buds with this asparagus soup—rich and delicious but without the heaviness of cream.
Photography by Joe Coca


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If you live in the South, spring is well under way and summer produce is on the horizon. In the North, you’re just getting your first taste of spring produce. The rest of the country? Somewhere in between. Wherever you live, though, the fresh, wholesome flavors of this spring menu are easy to come by, both in the market and in the kitchen. For a full complement of green, add a salad of watercress and sliced strawberries, dressed with a simple vinaigrette.

Fresh Spring Recipes

Polenta Recipe with Leeks, Wilted Greens and Mushrooms
Asparagus Soup Recipe with Chives
Lemon Balm Custard Recipe with Rhubarb Sauce

To the Market: Shopping List

Produce
• 2 russet potatoes
• 11/2 pounds asparagus
• 1 shallot
• 1 bunch chives
• 1 bunch parsley
• 2 leeks
• 3 bunches spring greens
• 1 head garlic
• 1/2 pound fresh mushrooms
• 1 bunch lemon balm
• 1 bunch rhubarb, about 4 large stalks
• 2 oranges
• 1 lemon

Dairy
• Unsalted butter
• 1 quart milk
• 4 extra-large eggs
• Parmesan cheese, preferably Parmigiano Reggiano

Dry Goods
• Vegetable or chicken stock
• Stone-ground cornmeal or prepared polenta

Staples
• Salt
• Pepper
• Extra-virgin olive oil
• 1 vanilla bean or vanilla extract
• Sugar
• Nutmeg








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