THE SCENTS OF SPRING

Today is over 70 degrees F. Spring is here at last.

Take a look at the herbs popping up all over the yards. They are mixed in with the blooming perennials and so far, are making a great start. We also have picked our first handful of asparagus from our little patch--can't wait to try them at dinner.


Pictured are a clump of chives, the early rhubarb, a row of garlic with thyme and sorrel in the background and asparagus.


Seedling update----everything previously listed on March 18 post is doing well with the exception of the Greek oregano. It is always a tough herb to germinate, and this season was no exception--the few fragile sprouts couldn't make it---I'll buy some plants when the nursery opens. I also buy the basil plants.

A Black Bean Soup
We were looking for a simple dinner on Thursday, so soaked a pound of black beans overnight and cooked them in the morning. See January 10 post for other dried bean techniques.

Discard the soaking water and rinse beans well in a strainer or colander. Cover with fresh water and and small amounts of left over stock that you may want to use from the freezer. I had two small freezer cartons of chicken stock on hand (about 1 cup total) and and the juices from our Easter ham (chilled and all fat removed before freezing) amounting to another 1/2 cup. Drop them in frozen and simmer away. Additional flavorings like these stocks are optional, but they add great flavor to the beans. We don't doctor the ham while roasting--no sweet glazes, honey, or mustards, for example. Hence the unadulterated roast drippings can be used in a variety of ways later. Add 3-4 bay leaves in any case. The miracle herb.

After simmering about 60 minutes, or until beans are tender to the bite, I puree about 2 cups of canned tomatoes (or fresh if you have them) in the blender with a pinch (1/4 teaspoon chipotle powder), salt if needed (remember the ham drippings), and a teaspoon of fine grind black pepper. Blend with your hand blender, but do not puree the beans---leave about half of them intact--it looks better! Gently reheat and set aside until time to eat. This may be made ahead, but if you don't plan to use it the same day, please refrigerate. Leftover soup freezes well.

We love carmelized fried onions, and like to put about 1/4 of a cup of these onions (the consistency of a chutney) in the soup bowl first , and then ladle on the black bean soup. Enjoy with a green salad and crusty roll.

KGC