My Favorite Day of Spring

It is 50 degrees, raining, and actually downright dreary today but I’m still declaring today my favorite day of spring.

Here’s why: 

Last year these welcome crisp purple-green spears arrived for the first time at the beginning of May from Pomykala Farm in Grand Isle. This season, hampered by the wet and the cold, the growing season is moving at a snail’s pace and we’ve waiting 16 long days, limping along on California asparagus, which lacks the deep purple grooves and forest green stems, dreaming of the local stuff. 

I’ve always found asparagus a mysterious crop. I’ve read about how if the shoots were left to grow they would mature into fern-type fronds and then produce red berries but can’t quite picture that process. And, as a perennial, farmers keep their asparagus patches for decades – one of the Pomykala’s asparagus patches has been producing for over 20 years! 

This Sunday (May 22), we’re taking a farm tour to find out more about where these spears come from and you’re invited to join us! Originally scheduled for last Sunday (when the weather was decidedly uncooperative), the Signs of Spring Farm tour will now be held Sunday, May 22 from 9:00 a.m. – 3:00 p.m. 

In addition to visiting Pomykala Farm, we’ll go visit Blue Heron Farm, home to 200 laying hens that provide City Market with fresh organic eggs each week and we’ll enjoy a vineyard tour and wine tasting at Snow Farm Vineyard. The tour is free but we only have a few spaces left so check out all the logistics and then sign up if you want to come along!

We’ll have beautiful weather for Sunday’s tour (knock on wood) but meanwhile, cozy up on this dripping day and celebrate spring with the ultimate in gourmet comfort-food – asparagus soup. And then, hopefully, the rain will go away. 

Asparagus Soup

2 pounds asparagus

1 large onion, chopped

3 Tbs. unsalted butter

5-6 cups vegetable or chicken broth

1/2 cup crème fraiche or heavy cream, plus extra for garnish

1/4 tsp. fresh lemon juice, or to taste

Chives for garnish

Cut asparagus into 1/2” pieces. In a heavy-bottomed pot, sauté onion in 2 Tbs. of the butter over moderately low heat until softened. Add asparagus and salt and pepper to taste and sauté another 5 min. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15-20 min. Purée soup in batches in a blender until smooth, and return to pot. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining butter. Add lemon juice. Garnish with chopped chives and extra cream. 

Adapted from Chez Panisse Vegetables