We took a short road trip to East Texas to see the daffodils at Mrs. Lee’s Daffodil Garden in Gladewater. Unfortunately, we were a week to late; about 70% of the daffodil blooms had already faded by the time we got to view them. Still, the farm is a beautiful and serene retreat from the hustle and bustle of the city.
The daffodils are in bloom for a very small window of time, maybe at most 2-3 weeks. Maybe next year!
I haven’t posted a recipe in a quite awhile, but the ingredients in this soup include some of my fave veggies: asparagus, spinach, and leeks! I discovered my taste for asparagus soup after a recent dinner at Greenz in Addison, who served up a creamy, yet refreshing version of this. My recipe is a modified version from How2Heroes.com, which includes buttermilk and is served warm.
Leeks, 1 bunch (2 or 3 leek roots = about 1 cup), sliced
Garlic, 10-12 cloves, chopped
Asparagus, 1 bunch, chopped into 1-2″ stalks
Oil, 4 tbsp (I used canola/EVOO mix)
Baby Spinach, 2 cups
Buttermilk, 0.5 cup (substitute milk, cream or yogurt)
Vegetable Broth, 2 cans (2 cups ea.)
Shredded or cubed cheese (optional)
Scallops or other seafood protein (optional)
Slice the whites and light green parts of the leeks (omit the dark tops) and saute in pan with oil over medium heat. Add garlic when leeks have softened, saute until aromatic. Add chopped asparagus, reserving tops; saute until softened. After 3-5 minutes, add vegetable broth to pan and bring to boil. Reduce heat and simmer for 20 minutes. Add buttermilk to thicken, then add baby spinach. Remove pan from direct heat. Stir spinach into soup until lightly wilted. Immersion blend the soup mixture to desired consistency. Serves 2 people at about 380 calories per serving.
Garnish with cheese or add seared scallops for extra protein.
As part of my morning workouts since the beginning of the year, the pups have been getting a daily walk, except during inclement weather. Here they are doing stretches before the outdoor walk.
I couldn’t help it: I purchased a couple of salvia plants at High Country Gardens yesterday. They were on sale! Salvia dorrii ‘Desert Purple Sage’ and Salvia jurisicii ‘Blue’ will soon be added to my growing salvia collection. Now I just have to find homes for them. Salvia dorrii squats closer to the ground than the salvia greggiis, about 18″ tall and up to 36″ wide. It would be a great foot companion to a taller perennial. Salvia jurisicii reminds me of tender herb-like sages; I’m thinking I might be able to site this 12″ salvia in the blue bed where an under-performing groundcover salvia (Sinaloa) currently resides. The problem associated with moving a new tenant into the blue bed: disturbing young larkspur and tiny flax seedlings. I had also planned on adding a bag of Dutch Iris bulbs purchased this weekend at Home Depot in this same bed.
I finally got around to planting the catgrass. Let’s see how fast they germinate! I put them in some soil using a takeout plastic container for a home. I still need to find a source for variegated catgrass.
