Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce.  The season is short so make the most of it!  Make a double batch because it freezes easily and you can savor it throughout the summer.

You’re going to love the deep flavors in this vegan soup!  Using potatoes, celery and garlic along with oregano, basil and pepper allows the earthy, salty flavors of asparagus to shine.

We now have Pick Your Own Asparagus at the farm!  The kids love the wagon rides and learning about our healthy foods that grow from the earth.

3 Reasons Vegan Asparagus Soup Should Be On Your Menu:

  • Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That’s good news if you’re watching your blood sugar.
  • This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
  • It’s one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This may help slow the aging process and reduce inflammation.

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Canadian
Keyword: vega asparagus soup
Servings: 6 cups
Calories: 102kcal

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 russet potato, diced
  • 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
  • 5 cups veggie stock
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper

Instructions

  • Heat olive oil in saute pan on medium high heat.  Saute onions, potatoes celery, and garlic until soft and translucent. 
  • Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
  • Add vegetable stock and bring to a boil and simmer for 30 minutes.
  • Blend well with wand or transfer to a blender.  Taste and add seasoning if required.

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 788mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

More Asparagus Recipes from Barrie Hill Farms

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Asparagus Soup Recipe with Spinach and Garlic

 

Asparagus Wild Rice Salad

We are all trying to include more plant based protein in our diets these days and combining wild rice with fresh farm produce is the perfect way to achieve that goal – Asparagus Wild Rice Salad will soon be a family favorite!

This quick and easy recipe allows you to boil the asparagus and peas with the rice and simply add the remaining veggies and dressing.  Simple, yes?

Why is Asparagus Wild Rice Salad so Healthy?

  • Asparagus is low in calories but boasts an impressive nutrient profile.In fact, just half a cup (90 grams) of cooked asparagus contains:Calories: 20, Protein, Fat, Fiber, Vitamin C and A, Folate, Potasium, Phosphorous, Vitamin E
  • Good source of anti-oxidants
  • Can improve digestive health
  • Helps improve blood pressure
  • Easy to add to your diet

Don’t skip the addition of fresh herbs to the recipe for extra healthy deliciousness!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

Asparagus Wild Rice Salad

We are all trying to include more plant based protein in our diets these days and combining wild rice with fresh farm produce is the perfect way to achieve that goal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Canadian
Servings: 6
Calories: 171kcal

Ingredients

  • 2 cups vegetable broth
  • 1 cup wild rice or wild rice blend
  • 8 ounces asparagus, washed, trimmed and cut into 1-2 inch pieces
  • 3/4 cup fresh or frozen peas
  • 3 radishes, washed, trimmed and sliced thinly
  • 1 cup shredded radicchio
  • 2 spring onions, chopped, both white and green parts
  • 1/2 cup basil, julienned
  • handful of chopped cilantro and parsley
  • DRESSING
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red pepper flakes
  • salt and pepper to taste

Instructions

  • Cook rice according to directions.  Two minutes before rice done, add asparagus and peas.  Set aside. Cool slightly.
  • Combine dressing ingredients and toss with cooled rice, asparagus and peas.
  • Add radicchio, radishes, spring onions and fresh herbs.  Toss and serve.

Notes

Cooking time will depend on the type of wild rice you buy.  There are some great wild rice blends that cook up in less than 30 minutes.

Nutrition

Calories: 171kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Sodium: 341mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 13.3mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Let us know how it was!

 

More Asparagus Recipes from Barrie Hill Farms

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Asparagus Soup Recipe with Spinach and Garlic

 

Barrie Hill Farms Harvest Schedule

Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads

This quick and easy Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads is our celebration of spring.  Quick, easy and very versatile, this dish packs a flavor punch!

Why We Love Stir Fry Dishes

  • It’s quick, easy and a great way to add more vegetables to your children’s meals
  • It’s versatile – include your favorite veggies and use the opportunity to clean out the fridge!
  • Double the recipe for leftovers the next night
  • Add some rice and this recipe is perfect for meal prep
  • It’s a great way to stretch your food dollars

We had some exciting news this weekend!  Farmer Morris announced that you can now Pick Your Own Asparagus at the farm.  Barrie Hill Farms is the first farm in Ontario to do this and we are very excited to send hungry customers out on the wagons to the asparagus fields!

Tips for Cooking Stir Fry Recipes:

  • If you’re adding a lot of beef, cook it in batches.   Lay the strips down and let cook for 2 minutes undisturbed on high heat.  Turn over once golden brown and cook for 1 more minute.
  • If you want your dish super saucy because it’s going over rice, double the cornstarch/water mixture
  • I wanted to feature asparagus and fiddleheads so my dish is all green but this is a great recipe to include lots of colors.  Kids respond to bright colors on their plates and different textures as well.
  • Serve on wild rice rather than minute rice.  Wild rice is an excellent plant based protein and has a unique flavor.  Many gourmet blends are available and some can be cooked in just 20 minutes.
  • NOTE:  Fiddleheads cannot be eaten raw.  To learn more about these fun ferns, click HERE.

 

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Lemon Butter Asparagus 

Asparagus Salsa

Shaved Asparagus Salad

A calendar showing when crops are available at Barrie Hills Farm.

Stir Fry Beef with Asparagus, Snap Peas & Fiddleheads

This quick and easy Beef Stir Fry with Asparagus, Snap Peas & Fiddleheads is our celebration of spring. Quick, easy and very versatile, this dish packs a flavor punch!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: stir fried asparagus
Servings: 4
Calories: 439kcal

Ingredients

  • 1 cup wild rice
  • 2 cups chicken stock
  • 12-16 ounces Strip loin steak (or your favorite cut)
  • salt and pepper - for steak
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
  • 8 ounces snap peas, washed and trimmed
  • 4 ounces fiddleheads, washed and trimmed
  • 1/4 cup beef stock
  • 1 tablespoon sherry
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • dash red pepper flakes
  • 1 tablespoon cornstarch dissolved in 2 tablespoons of water. (optional to add at the end. If you don't want a super saucy dish, skip this final step)
  • salt and pepper to taste

Instructions

  • Cook rice according to package directions.  Fluff with a fork when done.  Set aside.
  • Heat 1 tablespoon of olive oil on high heat. Season beef generously with salt and pepper.  Add beef strips.  Cook on one side undisturbed for 2 minutes, turn off and cook for 1 more minutes.  Cook in batches if required.  Set aside on a plate.
  • Heat additional oil if required.  Add ginger and garlic and heat to medium high. Add asparagus, peas and fiddleheads with beef stock, sherry, tamari or soy sauce, toasted sesame oil, red pepper flakes and salt and pepper as required. Cook for 3-4 minutes.
  • Return beef to wok and heat until warmed through. 
    Optional, add cornstarch mixture and stir until thickened.
  • Spoon over cooked rice and serve.

Nutrition

Calories: 439kcal | Carbohydrates: 45g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 505mg | Potassium: 1069mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2490IU | Vitamin C: 48.6mg | Calcium: 93mg | Iron: 6.4mg
Tried this recipe?Let us know how it was!

Bees

Bees

There always seems to be quite a lot of news about declining bee populations. Here at the farm, we aren’t experiencing anything of the sort.

For many years now, we have been working with Koppert for the pollination of our blueberries. You may have noticed these boxes in shady areas around the fencerows of the farm. These are Koppert “Quads”. Each box contains 4 bumblebee colonies with a queen and around 250 workers, that have been reared indoors ahead of time by Koppert.

These are native bumblebees – Bombus impatiens (Common Eastern Bumblebee). So why do we need to purchase them? Well, naturally, when blueberries are blooming in late May, only queen bumblebees have emerged from overwintering. Queens are foraging and preparing to raise a colony of their own, but no worker bees are present. So in nature, there are only queen bumblebees out and about when pollination is required.

Koppert has developed a system of rearing bumblebee colonies indoors, ahead of our pollination requirements. After having placed our order early in the new year, Koppert delivers the bees to our farm in mid-May – just before the blueberries begin to bloom. As soon as flowering begins, there are plenty of worker bumblebees ready to help pollinate the crop.

Bumblebees have several advantages over honeybees, when it comes to pollinating blueberries. Their biggest edges are that they are bigger and stronger, and are therefore able to work under colder, cloudier and windier conditions. Because of this, they are sort of like an insurance policy against poor weather when the crop is blooming. Each blueberry flower remains viable for only about 4-5 days. This means that each flower requires a visit from a bee during that time period, or else a blueberry will not develop. The bell shape of the flower prevents wind pollination – so bees are vital. If the weather turns too cold, windy or cloudy during this time, honeybees will stay in their hive and refuse to work. Bumblebees will not. So in poor conditions, pollination can continue.

After having used these Quads for many years, there is a noticeable increased bumblebee presence on our farm. New colonies of bumblebees, descended from the imported Quads, are continually forming in the fencerows and forest edges around the farm. Next time you’re out picking berries, have a look around and see if you can notice some bumblebees flying around. We bet you can.

So thanks to our partners at Koppert, and all of our blueberry customers, we’re doing our part to keep bee populations healthy.

Thanks for picking local food and keeping Ontario green!

Farmer Morris