CT Farm Fresh Recipes

  

History of Bay by Nancy Moore

 

Bay is the 2009 Herb of the Year. It can grow up to 40 feet in its native Mediterranean climate. Here in Connecticut it can be grown outdoors for the summer and then wintered over as houseplant at the end of the season.  The best way to propagate bay is by rooting cuttings. However, this is a slow process since these often take up to three months to root. It is an aromatic plant with glossy green leaves that are smooth and leathery.

In early Greece and Rome those who were victorious on the battlefield and in the sports arena were crowned with wreaths fashioned from bay leaves. Scholars and poets were also honored in the same way, hence the title " poet laureate". Bay has a long culinary history as well . Since it releases its flavor slowly, it is perfect for slow cooking dishes such as soups, stews and sauces. Bay leaves are excellent as a flavoring for steamed  and baked fish or poultry.  Bay leaves should be found and discarded before the dish is served because they cannot be digested. 

  

Asparagus Tomato Soup

·1 medium onion coarsely chopped
·1 carrot coarsely chopped
·2 tablespoons butter
·2 tablespoons flour
·2 cups chopped tomatoes
·5 cups chicken broth
·1/2 teaspoon sugar
·1 tablespoon chopped parsley
·1 bay leaf
·1/2 teaspoon thyme
·1/8 teaspoon ground cloves
·salt and freshly ground pepper to taste
·1 1/2 pounds fresh asparagus

This soup has a wonderful flavor and includes the wonderful fresh spring asparagus and the Herb of the Year, Bay. In a large saucepan, saute onion and  carrot in butter until soft.  Sprinkle with flour and cook another minute stirring until all trace of raw flour is gone.  Add remaining ingredients except the asparagus. Cover and simmer for ten minutes.  In the meantime cook the asparagus until tender but still a pretty green.  Drain and then cut stalks into thirds.  Discard the bay leaf.  Puree tomato mixture and asparagus in a blender in several batches.  Reheat the soup before serving and garnish each bowl os soup with a dollop of sour cream sprinkled with chives. Recipe by Nancy Moore.

| 1 | 2| 3 | 4 |5 | 6 |