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Asparagus Soup


3 lbs asparagus

1/2 c unsalted butter

2 lg onions

4 cloves garlic

1 1/2 qts chicken broth (or veggie if you don't eat meat)

8 lg basil leaves

2 carrots cut into 1 in pieces

1 tab tarragon (dry)

1 cup or one bunch parsley

salt, pepper, cayenne (red ) pepper

sour cream an diced tomatoes for garnish-toppings

How to-

Saute onions and garlic in the butter in a large stock pot.  Add stock. Cut asparagus into 1" pieces, setting aside the tips. Add the pieces (minus tips) plus the parsley carrots, basil, tarragon, and seasonings (a pinch of each of those).

Simmer for 50 minutes.

 Let cool. Run through a blender until smooth.

Return to pot, add the tips, simmer til they are tender about 15 minutes.

Top each bowl with a dollop of sour cream (or plain yogurt) and the diced tomatoes.

This is a great entree with some toasted bread, or an appetizer.

Do it yourself gourmet eats!



First Greens Caesar Dressing


5-6 pieces of fresh garlic, with the green sprout.

2 tbs olive oil

2 tbs lemon juice

1 fresh egg (or egg beaters if you don't have eggs that you trust-they are pasturized)

salt and pepper to taste

optional-anchovies or anchovy paste


Crush the garlic, the blender works well too.  Put the other ingredients in a bow, and use a whisk or a good egg beater to mix into a smooth emulsion (it should look creamy).  Add the garlic and season to taste.

Toss with your choice of greens, we like a mix of Romaine(crunchy) and Bibb (soft) lettuces. 

Many different lettuces and greens can be found at the Eagle River Farmers market. Look for different colors and textures at your own farmer's market!



  1.  2 cups old fashioned oats
  2. 4 eggs
  3. 2 c milk
  4. 4-6 slices stale bread, ripped into pieces
  5. 1 c. dried apples (or other dried fruit)
  6. 1/2 c raisins
  7. maple syrup (or honey or sorgum if that's what you make or have) to taste, 1/3 c
  8. Instructions-
  9. Mix the eggs, milk and maple syrup well in a bowl, with an eggbeater or similar device.
  10. grease a metal 9" by 13" pan well (can also use a casserole)
  11. put the crumbled bread, oats and fruits in and mix well with your hands.
  12. Preheat Oven to 350.
  13. Pour the egg and milk mixture gently ove the bread and oat mixture and let sit atleast 10 minutes (you want he bread and oats to soak up the wet stuff). Gently stir to make sure everything is coated and pop into the oven. Depending on how dry your bread was , and how hot your oven is , it will take between 20 and 30 minutes to bake. It should be dry around the edges, but a bit custardy down in the center.
  14. Serve hot, cut in squares like a cake.
  15. Serves 6


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