Watercress Soup

April 14th, 2016
  • 2 tablespoons vegetable oil
  • 1 potato, cubed
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups milk
  • 1 bunch watercress, large stems removed
  • 1/4 cup whipped heavy cream (optional)
  • 1/2 cup watercress leaves for garnish



  1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  2. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.


Your Share – Week 1 Spring Share April 14th 2016

April 14th, 2016
  • 1 Bag Spinach
  • 1 Bag Salad Mix
  • 1 bunch Chives
  • 1 bunch Mizuna
  • 1 bag Chippolini Onions
  • 1 bunch Easter Egg Radish
  • 1 bunch Dill
  • 1 bunch Watercress


Welcome to Local, Seasonal Food

April 14th, 2016

When I was a novice gardener I figured the growing season began and ended with our average frost dates. After my first year of actually growing I came to realize frost doesn’t necessarily mean the end of the garden. I was even more surprised to learn that in fact cold weather sometimes has the affect of improving the flavor profile of some crops. Spinach is a classic example, on a cold morning with a heavy frost or even a freeze you will find this plant frozen solid. Now return to that same plant a couple hours later when the day has warmed and you will find a vigorous healthy, green plant ready for eating. Amazing as spinach is with regards to how it can survive cold weather the more amazing part is the flavor. Crisp, sweet, crunchy and full of flavor. Compare your winter spinach with the same crop coming out of California and you will begin to discover the true benefits of eating local.

Now that I’m not exactly a novice gardener I have come to realize our growing season is so much longer then we think. I have learned to combine the right crops with the right environmental modifying techniques to begin to think about our local vegetable season as a year round endeavor. This year with the help of several unheated greenhouses I was able to start planting in the ground around mid February. Since this is my first time trying this I had a few nerve wracking nights as temperatures outside dipped into the single digits, but in the morning after the sun had returned the plants looked beautiful.

I hope you enjoy this spring share as much as I have been enjoying growing the greens. This late winter/early spring has been a constant reminder of why I love gardening. There is always something to learn, new techniques, experiments waiting to be tried. This work is a lifetime of discovery, of wonder, and delight. At the end of the day what I delight in most is all this hard work and discover leads to one thing. A belly full of the most scrumptious food a guy could imagine!