My favorite website

(photo by my Mommy)

A link on my favorite website about small things you can do to help the earth.

Happy Earth Day a few days late!!!!

Asparagus and Chicken Broth

I actually got to the Bardstown Road farmer's market at 8:00 AM to get some asparagus, but what am I going to make with two pounds of asparagus?

Any ideas?

Here is what I came up with so far:

1. Asparagus and poached eggs with hollandaise sauce

2. Asparagus carbonara

Has anyone seen the new Edible Louisville? I'm impressed. When I lived in Oakland I always was impressed with this magazine, but when I moved here I didn't realize I would see the day. It feels a lot more accessible than Edible Oakland because it's Louisville, and Louisville is the perfect size city. This week I am making Judy's Goat Cheese and Spinach Omelet with Field Day Family Farm's spinach and Capriole goat cheese.

I also got a chicken from Schacht Farm to make chicken broth. I've been perfecting my chicken broth for a couple years now, and I always use half of it to make chicken noodle/rice soup and put the other half in the freezer for sauces and other soups. Homemade chicken broth makes anything you use it in taste that much better.

Chicken Broth

1 4-pound chicken

1 onion, cut in half, skin on

1 celery stock, broken in half

1 carrot, broken in half

1 head of garlic, cut in half, skin on

8 peppercorns

6 sage leaves

3 thyme sprigs

8 sprigs parsley

3 quarts cold water

salt to taste

Combine everything in a stock pot and bring to a boil. Add about a teaspoon of salt. Reduce to a simmer and let cook for about 3 hours. Taste for salt and add until you achieve the desired saltiness. The salt brings out the flavor. The chicken will begin to fall off the bone. Remove from heat and cover. I usually make this stock in the evening and place it outside overnight when it is it cold enough, so it cools down and let's the stock achieve a better flavor. If not, you can wait until it cools down and place it in the refrigerator. The next morning I strain it through a colander into a bowl and place in the refrigerator until I am ready to use it. If I am not going to use it immediately, I place it in a container and freeze it for later use. I then remove the chicken from the bone and usually use half of it for chicken soup and half of it for chicken salad.

I love ranunculus.

Aren't they beautiful? I think I am going to have them at Trey & my wedding.