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Daily Morsel
I sat by my pond and welcomed the rain as it poured from the sky. It was only a matter of time before the sun would emerge and begin to warm the earth, asleep from its busy work of winter. You could almost see the budding tips of peonies and asparagus pop from the ground in my garden. The air smelled of angels' breath. The freshness that comes after a spring rain is so inspiring. . . that special time between the rain and a sunny day is like that first few hours when a baby comes into the world . . . so close to the womb of the universe, coveting the secret of life. I want to breath it all in and not forget those very tender moments when my children first came into the world. I invite you to step outside into the grass and cherish all the joys that Mother Nature serves today on this Earth Day.
Jill Marcus
Founder, Green Goddess Alliance
President, Something Classic |
Sautee two chopped green onions, green stems as well in 2 tablespoons olive oil. Toss in 2 cloves of sliced garlic and two sliced zucchini and sautee until golden. Snap off the ends of a solid handful of garden asparagus and steam until tender.  In a large food processor toss in your onions, zucchini and asparagus and puree in batches with 8 cups of vegetable stock. Put back in the skillet to warm. Add 1/4 cup of heavy cream or half and half and salt and pepper to taste. Warm and serve with Goat Cheese toasts and a stem of chilled Prosecco. |
