Recipe by Elian Friedman
This past Saturday, the Jr Chefs from Bay Leaf Kitchen did a cooking demo at the CUESA kitchen at the Ferry Plaza Farmers Market. Sadly I missed it, but I am sharing the recipe the kids made, since it featured many wonderful ingredients from the farm. The importance of nudging children into the kitchen to learn cooking skills cannot be emphasized enough. I have seen time and time again, children enjoying food they would never eat at home just because they are tasting it in our fields. Or as in the case of Bay Leaf, they are cooking something at class. Camp registration for Bay Leaf's Summer program is open and all 5 sessions will spend their farm trips here at Eatwell. So if you have kids between the ages of 8 and 12, I really encourage you to check out their program. There are also spots for older kids to participate as Jr. Counselors in training, 13 to 15 years old, or a Sr. Counselor in training ages 16 to 18 and, lastly, there is the possibility of financial assistance.
1/4 cup Olive Oil
4 medium Carrots, peeled and chopped
6 small Spring Onions, bulbs only, coarsely chopped (About 1 1/2 cups, save tops for garnish)
3 medium Spring Garlic Bulbs, thinly sliced
8 cups Chicken or Vegetable broth - reduced to 6 cups
1 bunch medium Asparagus, sliced to 1/2" thick
1 cup fresh Peas
2 TB Heavy Cream
Kosher Salt and Black Pepper, to taste
Reduce the chicken stock in soup pot over medium heat. In another large soup pot, drizzle enough olive oil to cover the bottom of the pot. When hot, add the onions, garlic and sprinkle with a little salt. Cook over medium-high heat until the onion begins to soften, stirring as needed. Add carrots and reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15-20 minutes. Slowly add broth and bring to a boil. Add asparagus, peas and cook until vegetables are tender (but not mushy). Meanwhile, lightly mix eggs in a small bowl with 1 pinch of salt and 2 TB heavy cream. Reduce heat to low and drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir. Serve by gently scooping soup into bowl so as not to break up egg. Drizzle with olive oil, if desired, and top with finely chopped onion greens.