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Spring encourages us to plant a few things

The crocuses are poking out of the ground and the sun is shining. It is a time of renewal and growth – the garden is calling and the planning has begun.

Many gardeners think of seeds and annuals at this point, but some of our favourite plants for the garden are ones that come back every year. Asparagus, rhubarb, berries, horseradish, herbs all come back year after year. Mushrooms are also a producer that keeps on going. Onions and garlic multiply, making a surplus of food to enjoy. If you are looking for a way to bring your food bill down, consider your yard as a great place to start. We plant these producers in all kinds of spots in the garden. It doesn’t have to be a traditional “vegetable” garden.

Pots are also a great place to begin your journey to healthy food. We use organic soil and compost to start as well as organic seeds. Chemicals have no place on our food, and potting soil for flowering plants is full of things our body shouldn’t have. It doesn’t take a terrible amount of time to do something good for your body and family. Mushrooms are still available locally and taste delicious.

While we anxiously await the new crops the season brings we think of the recipes we will be making and the nourishment it feeds our souls and bodies – why not get planning and inspired? Bring on the spring and the change that comes with it.

Speaking of mushrooms, here’s another comforting recipe to try.


Brandied Mushroom And Chive Soup


7 Tbsp. (3/4 stick) butter

2 cups finely chopped onions

2 pkg cremini mushrooms, stemmed, caps chopped

1 Tbsp. fresh thyme, chopped

2 Tbsp. brandy

3 Tbsp. all-purpose flour

1/2 cup 35% cream

6 cups chicken broth


Melt butter in large pot over medium-high heat.

Add onions, sauté until golden, about 5 minutes.

Add all mushrooms and thyme, sauté until mushrooms begin to brown, about 8 minutes.

Add brandy, stir 30 seconds, then mix in flour.

Slowly stir in broth, and bring soup to boil. Reduce heat and simmer uncovered for 10 minutes.

Add 1/2 cup 35% cream, reduce another 10 minutes.

Season with salt and pepper.

Add chives just before serving. Ladle into bowls.

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