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This time of the year always frustrates me when I’m in the checkout line at the grocery store. Mainstream food magazines flash bright covers with spring recipes like asparagus soup, strawberry-rhubarb pie, or sweet pea risotto. The fact of the matter is that most of the United States is still covered in snow and most farms will not be producing these spring delights until well past May. But here we are, mid March, and all I really want is a spear of grilled asparagus or to bite into a ripe and juicy strawberry. Instead, I’m left peeling off moldy sections of beets that have been in our storage all winter long or cutting off “eyes” that are growing on all of our potatoes. The onions and garlic are holding on, but not by much. Luckily, the field has thawed from our last big snowfall and I’m able to salvage some hearty greens like kale and collards (though they are in no shape for selling and only a very desperate farmer would be willing to consider them edible).

Our days have been dreary and wet and while I can only dream of my first sugar snap pea of the season or a slice of strawberry rhubarb pie, I’m left spending my evenings stirring a big pot of hearty soup using ingredients that are available to us. This recipe may not be what I’m craving after months of rich food, but it really is delicious while providing my family with nourishing ingredients and minimal effort in the kitchen.

I hope this recipe finds you and your family doing well and staying warm and safe. Hopefully this recipe will provide you with nourishment while you patiently (or impatiently) await your first spring vegetable of the 2022 season.

Cheers from a wet and dreary Tumbleweed Farm!