Harvest Monday : Soup of Spring

We have been feasting on farm food the past few days.  Saturday we made stinging nettle pesto with pasta. Rog steamed it lightly to remove the sting before  blending it with olive oil, toasted almonds, garlic, lemon and parmesan to make the pesto. Amazingly tasty and so nutritious!

Last night we  roasted one of our chickens with homegrown garlic and herbs on a bed of farm-grown sweet potatoes, beets and leeks, served with spinach salad with pansies and the first purple radishes of the year.  

Today, I  made stock from the chicken carcass.  We went for a walk after work and gathered up ingredients from the prairie, garden and greenhouse for soup: lacinato kale, radishes, asparagus, chives, leeks, thyme, chioggia beets and scallions. Not shown are the wild parsnips Rog pulled during our walk- a problem invasive, but very tasty to eat.

(We have  devoured the last of our greenhouse carrots,  I just planted remaining  fingerling potatoes we wintered over, and no tomatoes yet, so those ingredients were store-bought.)  

We  ended up with a pretty and delicious springtime soup.