Cook! For Goodness Sake

By Linda Garrettson

So much for March coming in like a lion and leaving like a lamb. A few weeks ago, as two feet of snow blanketed my woods, I was writing these poetic descriptions of the storm:

After three days the snowflakes finally exhausted themselves. Skies are seamless, translucent gray. Still no power.

Knocked snow off the Kousa dogwoods, and an Enkianthus that must have come on the wind from Japan a hundred years ago. Melted ice gave my kitchen floor a bath. It needed it. Perishable foods now in the unheated room.

Thinking about the pioneers as I sleep in a cold bedroom with three hot water bottles. How did they survive the winters?  I now understand. Lovely waking up with cool cheeks.

The true gift of the storm is savoring found time when there is less to do, and more opportunity to think.

If you are wondering what this has to do with a recipe for April, I will explain. A few short weeks ago I was wondering, Oh spring, wherefore art thou? Will the fresh spring vegetables and herbs ever emerge from under their snowy blankets?

Inspiration arrived as my gaze fell on the only living, edible thing outside my refrigerator—a  pot of scallions. An image of a soup for spring with fresh peas, scallions and herbs called to me. For all of you who are as impatient as I am to have a taste of spring, here is my solution. Perhaps you have a pot of scallions growing in your home? Or some fresh parsley? Or mint? If not, store-bought will surely satisfy the cravings. 

May this bring you all the beautiful healing joys of sweet spring greens and a much-anticipated new season. 

Green Spring Soup

Ingredients:

2 bunches scallions (the larger the better)

6 cloves garlic, sliced (more if you’re a garlic lover)

4 cups low-sodium vegetable broth, more if needed

3 cups fresh or frozen green peas

1½ cups loosely packed, finely chopped Italian parsley

1½ cups loosely packed, finely chopped mint

1 cup no-fat, unsweetened Greek yogurt

Zest and juice of one lemon

1 tsp. sea salt, more if needed

Pepper

Method:

• Cut the root ends off the scallions and set aside. Chop the white and green parts.

• Heat 1 cup of the vegetable broth, then sauté the scallions and garlic with a few pinches of sea salt for about 10 minutes. Add more broth if needed.

• Add the peas and stir to combine. 

• Add the remaining broth, mint, parsley, sea salt and a few grindings of fresh pepper. 

• Cook until vegetables are soft, about 10 minutes.

• Puree with a handheld blender or cool a bit and puree in a food processor until smooth.

• Return to the pot, heat gently, add the yogurt, lemon zest and juice. Adjust seasonings and serve.

Yields 6 cups.

Note: Planting the root ends of the scallion will yield a new scallion in a relatively short period of time. This is a rewarding activity for new or frustrated gardeners. It’s also fun for children.