Hi CSA friends, No newsletter this week, sorrry it's pretty hectic around here-- please read this message, though- in your share this week: Scallions Peas! sugarsnap and/or snow peas Kohlrabi (purple or green) :try peeling, chopping into carrot-like sticks, salt lightly, and eat fresh. Red and/or green leaf lettuce Beets w/greens Hakurei Turnips w/greens Baby salad mix Garlic scapes Reminder: the market this saturday is at the Barns again -- and our fearless chicken Ben will be there with Saturday shares, and a few things to sell. Last week the market at the Barns was SLOW -- help bring some traffic, y'all! come see Ben, bring a friend, spread the word, ok? AND-- ASPARAGUS TO ZUCCHINI cookbooks are *finally* in! Ben will have them at market, AND they'll be here next Tuesday at pick-up. They're $14 each, and you know if you ordered one (or more). There are 2 extra if anyone else wants one. Make checks out to Marty Heller, or cash or Baybucks of course. Stay tuned next week for some good reading and pics. :) Michelle Ferrarese Birch Point CSA On the southeast shore of lovely Lake Leelanau www.csafarms.org/birchpointfarm.asp ferrares@msu.edu ------- Hey Guys, Here is another recipe I made today to get rid of the massive overload of lettuce from the markets, our csa and our neighbors csa while they have been gone! It's tasty and has some variations that could easily be tried. Best of all, because it turns lettuce into soup, you can freeze it! So I thought I'd share. Spring Greens Soup Serves 12 Ingredients 3 tablespoons unsalted butter 4 cups (about 1 pound) finely chopped shallots 4 cups (about 1 1/2 pounds) chopped scapes 4 cups (about 1 3/4 pounds) chopped sweet onions 4 cups (10 ounces) chopped green onions, white and light-green parts only 12 cups Homemade Chicken Stock 10-20 cups (about 2-4 pounds) chopped soft lettuce or lettuce mix, plus 1 leaf, julienned, for garnish (I tossed in all sorts of lettuce and used loads, 2 heads and 4 mixed bags) 6 tablespoons snipped chives 1/2 cup packed fresh dill sprigs, plus more for garnish 1 1/2 cups (about 2 1/2 bunches) packed fresh tarragon leaves, plus more for garnish 1 cup (about 1 bunch) packed fresh flat-leaf parsley leaves Coarse salt and freshly ground pepper Directions 1. Melt the butter in a medium stockpot set over medium-low heat. Add the shallots, the scapes, the onions, and the scallions. Cover, and cook, stirring occasionally, until softened, about 20 minutes. Add 4 cups chicken stock, and stir well. 2. Add the lettuce, and cook, covered, until the lettuce has wilted, about 10 minutes. Stir mixture. Add snipped chives, dill, tarragon, and parsley; cook, covered, until very aromatic, about 10 minutes more. 3. Blend mixture with a hand pureer or fill the jar of a blender halfway full with mixture; blend until well combined but some texture remains. Transfer soup to a large bowl; blend remaining mixture. 4. Return soup to stockpot, and set over medium heat. Stir in the remaining 8 cups stock; season with salt and pepper (I added probably 1 1/2 TBSP salt and 1 tsp pepper). Cook until heated throughout. Before serving, garnish with dill, tarragon, and the julienned lettuce. You can also garnish this delicate soup with scented-geranium leaves and flowers. Variations on the Recipe: After making the recipe today, I have decided I will make it with the following variations in the coming weeks. Variation 1. Once pureed, add in cooked rice, white beans (navy or cannellini), crushed barley, shredded poached chicken or all of them. Stir until heated and serve. Variation 2. Once pureed, stir in 1 cup of heavy whipping cream and stir until mixed, for Cream of Spring Greens Soup. Hope you enjoy! Laura Cavendish