Going Green in the Kitchen

The ground has officially been warm for long enough for seeds to sprout; garden centers all over Abington are carrying young plants, many of them edibles.

While the ambitious kitchen gardener is stocking up on tomato and pepper plants with visions of making homemade sauce in a few months, there are fresh ingredients available from the garden to cook with now.

Look beyond the vegetables that will be plump on the vine in late July and August, and focus a menu around herbs, which are usually the first to pop up in the spring, and are some of the few plants that can be used right away.

While basil plants prefer very hot weather and are young at the moment, a few leaves can still be plucked to season or garnish a dish.

Chives, on the other hand, are in full blossom in May and early June. The fluffy purple blooms make a beautiful garnish on almost any plate, and they also taste delicious in salads. The long stalks of chives are a classic addition to baked potatoes, anything with sour cream, or soups that need a little pick-me-up.

Chives are a very mild member of the onion family, so they taste great in many dishes. Handy cooks can also use long chive strands to tie up bundles of carrots or asparagus for decoration after they are cooked. Use the chive strand like a little ribbon to tie a knot around any cooked food to serve.

Ramps and leeks are available in many farmers markets this time of year, such as Maple Acres Farmers Market, held every Wednesday from noon to 4 p.m. at Primex Garden Center in Glenside. Leeks and their native, wild cousin, ramps, are both in the onion family and are mild and sweet tasting.

Vichyssoise is a classic French soup made from leeks and potatoes sweated in butter, simmered in broth, and finished with cream and served hot or cold. This delicate, thick soup shows off the best of spring, and is lovely finished with herbs that have popped up in the garden, such as chopped thyme, dill or chives.

Vichyssoise

Inspired by Julia Child’s recipe

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    4 cups sliced leeks, white part only

    4 cups diced potatoes, old or baking potatoes recommended

    6 to 7 cups chicken stock

    1 1/2 to 2 teaspoons salt, or to taste

    1/2 cup heavy cream

    1 tablespoon fresh chives or parsley, minced (or any fresh herb)

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Melt the butter in a heavy, large saucepan. Add the chopped leeks and potatoes, and cook over low heat for about 10 minutes, or until transparent. Add stock, increase the heat to medium, and bring to a boil. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Remove from heat, and use a burr mixer to puree the soup, or use a food processor and puree in batches. Taste, and add salt and pepper to taste. Stir in the heavy cream. Top each serving with a sprinkle of chives or parsley.