With the return of our producers to the Market and a growing supply of freshly-cut greens, herbs and -YES- even tomatoes, we think it’s a good time to have a conversation about conservation. Local food is precious stuff: in high demand, grown with great pride by our farmers, and easy to over-purchase when you’re feeling enthusiastic about lovely spring produce. Wouldn’t you rather enjoy every last bit?
Over-purchasing isn’t a bad thing – it just means you need to be creative in order to ensure all that good stuff is enjoyed before your compost gets the inedibles. Since gorgeous greens are coming into season, let’s talk about how to turn your lettuces and spring greens into delicious soup before they become inedibles. That means using them up after they’re not looking fresh enough for salad, but before they’ve wilted to the point where their flavour’s left them entirely.
(Sourced from A Veggie Venture)
Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 4 cups
- 1 tablespoon butter (reduced from 2 tablespoons)
- 1 clove garlic, chopped
- 1 large onion, chopped (I used onion and shallot)
- 3/4 teaspoon ground coriander
- 1 teaspoon kosher salt
- Several grinds pepper
- 1/2 pound new potatoes, sliced into thin batons or cubed (these will take the longest to cook so cut small)
- 8 cups coarsely chopped lettuce (include the ribs, too, I used romaine, red leaf and radish leaves plus one baby bok choy)
- 3 cups water
- 1 tablespoon butter, optional
- Salt & pepper to taste
Melt the butter until shimmery in a large pot on MEDIUM HIGH. Add the garlic and onion, cook til just soft, stirring to coat often. Stir in the coriander, salt and pepper, cook a minute. Stir in potatoes and lettuce. Cook for a couple of minutes, stirring often to coat with fat, until lettuce begins to wilt. Add the water, cover and bring to a boil. Reduce heat to maintain a simmer and cook until potatoes are done, about 15 minutes. If desired, stir in another tablespoon of butter, stir until it melts. If desired, purée.