Eating with the seasons has once again begun

I am so excited that we picked up our first CSA box of veggies last night! Well, not really a boxful. The boxes will begin in 2 weeks. But the asparagus was ready for us last night. I eagerly picked it up with a recipe already in mind for that first bunch. Tonight I made creamy asparagus soup. It started with the steaming of onions and fresh asparagus:


and ended with this creamy yumminess:



First lesson for me of this season's cooking: decrease the salt a recipe calls for when adding chicken stock that has also been made with salt. Other than that, it was a lovely, fresh soup. Very asparagusy.

I'm just so tickled that soon we'll be enjoying the first crop of spring's bounty, and I will again start trying new recipes and cooking with more variety. We haven't totally committed to cooking with the seasons, as we find it more important to keep as varied a diet as possible in the winter months (including buying imported bananas, tomatoes, and other produce) rather than restricting ourselves to what can be grown locally during those cold months. But we'll do our best to do our part this summer, especially with more time to cook post-PhD!