I think Northern California bypassed Spring and went straight to summer. Most of March was rainy and windy until recently when temperatures hit 90 for most of the week. Don’t get me wrong, the gorgeous weather is one of my main reasons for living in Sacramento, but I do miss the drawn-out seasons on the east coast.
Belonging to our awesome CSA helps us eat more in line with the growing seasons. I strive to eat seasonally as much as a I can, a task that isn’t easy when all types of produce are available year-round. However, I find that I appreciate foods more eating this way and the taste cannot be beat. Especially when it comes to fresh spring and summer crops: corn, berries, greens, tomatoes. They just don’t have the same taste when eaten at other times of the year.
This month’s Recipe Redux is all about the first shoots of Spring! Think ramps, garlic scapes, pea shoots, asparagus and more. My recipe focuses on my favorite spring items: spring onions, green garlic, and garlic chives. This soup really does taste like spring! Unlike heartier winter soups, this comes together very quickly, perfect for weeknight dinners.
Red Spring Onions (closest): similar to scallions they have a milder flavor than larger onions. I love them in soups and stir fries as they don’t overpower the other ingredients.
Green Garlic (middle): milder flavor and less bitter bite than bulb garlic. This garlic also becomes slightly sweet when cooked and can be eaten raw.
Garlic Chives: You know this Italian loves her garlic! Chives with a delicate garlic flavor.
Spring Green Soup
1 bunch spring onions, roughly chopped
2 heads green garlic, finely chopped
1 lb. fresh spinach, roughly chopped
1 tbsp. rice wine vinegar
2 tbsp. olive oil
8 cups good quality vegetable broth
1″ piece ginger, finely chopped or grated
4 oz. buckwheat Soba noodles
1/2 cup garlic chives, thinly chopped
Salt/Pepper to season
Heat the olive oil over medium-high heat. Add the spring onion, cook for 2-3 minutes. Add the ginger, green garlic and continue to cook, stirring frequently for 2-3 more minutes.
Stir in the rice wine vinegar and add the broth. Bring the mixture to a boil and add the buckwheat noodles, cooking until tender. Add the spinach, stirring a few times until the spinach turns bright green and has wilted slightly- about 2 minutes. Stir in chives and salt/pepper to taste.
Enjoy! What are your favorite Spring shoots?