Marking Time

We all mark time in our own ways. For me, morels from the yard the first farmers and planting the garden are signs of spring and summer just around the corner. Two weekends ago was the garden and mushrooms. Hoping the new raised beds in a spot with morning sun will do better than the futile attempts at growing on a northwest facing slope.

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This past weekend was my first trip to the farmers market. Lynette’s eggs are a staple and I brought home leeks from Denney Farms and asparagus from Wise Farms. Besides the farmers market finds, I had duck bacon in the freezer from my first visit to the Maple Leaf Farms Stores. {side bar… Why do people typically use ‘farms’ instead of ‘farm’ in their names? Do they really have more than one farm?} I decided on asparagus soup and duck bacon and mushroom risotto.

The asparagus soup used both the Wise Farms asparagus and the Denney Farms leeks. I added in some of the maitake mushroom I found and dried last fall along with a homemade light beef broth. I made garlic chips and saved a few mushroom pieces and asparagus tips for presentation. After it was all said and done, it needed a fair amount of salt and needed more garlic in the soup rather than just the garlic chips. So I salted the left overs and added a bit of garlic powder. And next time I think I’ll use a little less broth and add a bit more cream… Cerulean is a tough act to follow…

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The risotto featured the Maple Leaf Farms duck bacon. This duck bacon is a chopped and formed style of bacon. {side bar… stay tuned for a future post on house cured whole breast duck bacon} The Denney Farms leeks started the risotto which was cooked in the same light beef broth I used for the soup. I added chanterelle mushrooms and diced duck bacon for extra flavor. Being a carnivore, there was more bacon than risotto but I kept the plating modest for the photo…

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In addition to marking time with edibles, the wildflowers and ferns also help to mark time in the spring.

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Next up… Duck bacon, duck confit and rendering duck fat.

 

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