Saturday, June 4, 2016


Photo: Mary Nelen©
It's back and in its last weeks. Grass, Hadley Style. Old timers can tell which side of the river it comes from, just from the taste. Try this recipe for Hadley Grass Soup and you will taste the Valley.

There is nothing in it but a Valley potato, yogurt from Valley cows, chicken broth from a local chicken and asparagus from a field in Hadley


RECIPE: Hadley Grass Soup (4 servings)

1 bunch Hadley asparagus
1/2 C + 1/4 C local, whole milk yogurt
2 C homemade chicken broth, unsalted 
Trim ends of asparagus and cut into 1" pieces. Place in boiling water and cook for 5 to 7 minutes. Remove from heat. Set aside 4 asparagus tips for garnish. When cool, blend asparagus and broth in food processor. Reheat before serving.  When soup is warm, turn off heat and stir in 1/2 C yogurt. Serve in bowls and garnish each with a dollop of yogurt topped with an asparagus tip.  
One serving  - 96 calories, 1.6 g fat, 11.3 g carbohydrates, 9.6 g protein, 3.5 g fiber, 0 mg sodium