The unseasonably warm weather last week, coupled with the CSA harvest of carrots and crisp green lettuce, made the members of my household crave spring dishes’ lighter fare for warmer weather.

And though that warmth has now (understandably) been restored to cold, the recipes for this week’s CSAcation work just as well in cold weather as they do in warm.

Spring Garden Soup (Pic | Andrea Nolan)

Spring Garden Soup

2 ounces slab bacon or salt pork, rind removed

2 leeks, white and tender green parts

3 ounces green cabbage

1 cup fresh green beans (we omitted the green beans because of my roommate’s food allergies)

3 small boiling potatoes, peeled

1 celery rib (we used two to compensate for the absence of green beans)

2 medium carrots, peeled (again, we used an extra to compensate for green beans)

2 small turnips, peeled

3 tablespoons unsalted butter, divided

Sea salt to taste

5 2/3 cups water

Freshly grated Parmesan cheese (optional)

Handful of fresh chervil leaves or fresh flat-leaf (Italian) parsley

1. Fill a medium-sized saucepan with water and bring to a boil. Place the bacon in a fine-mesh sieve (I used a mesh strainer), and submerge it in the boiling water for ten seconds. Set aside to drain. Discard water.
2. Prepare the leeks: Trim the leeks at the root. Split them lengthwise for easier cleaning. Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about five minutes. When all the grit has settled to the bottom of the bowl, remove the leeks and dry thoroughly. Chop finely and set aside.
3. Prepare the remaining vegetables: Slice the cabbage into thin strips and chop finely. Set aside. Cut the green beans into 3/4-inch pieces and set aside. For the potatoes, celery, carrots, and turnips:  Cut in half lengthwise, cut each half into thirds lengthwise, and then slice into thin triangular pieces. (The cookbook says that these slices should be almost transparent. I believe, however, that the French are born with a special genetic code that gives them good knife skills. I almost lobbed off the ends of my fingers a few times. The slices need not be paper thin, but shoot for thin slices. It actually does make a difference texturally.) Keep the potatoes separate: place them in a bowl, cover with cold water, and set aside.
4. In a large stockpot, melt 2 tablespoons of the butter over moderately low heat. Add the leeks, celery, carrots, and turnips. Cook, stirring constantly, until softened, 4-5 minutes. Season with salt (this will help the vegetables to release their flavorful liquid). Add the water and bring to a boil.
5. Add the bacon and cabbage. Taste for seasoning. Cover (to keep the steam in and to prevent the soup from reducing.) Simmer gently for 40 minutes.
6. Meanwhile, cook the green beans: Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil. Salt the water, add the beans, and cook until crisp-tender, about 4 minutes. Drain the beans and plunge them into the ice water so they cool down as quickly as possible. This will help them retain their crispness and bright green color. Drain the beans and set aside.
7. After 40 minutes, the vegetables should be cooked but still somewhat crisp. Remove the bacon and reserve. Add the potatoes. Cover, and increase the heat. Dice the bacon and return it to the soup. Continue cooking for 15-20 minutes. Add the green beans, reduce the heat, and simmer 5 more minutes. Taste for seasoning.
8. To serve, ladle the soup into soup bowls. Divide remaining 1 tablespoon of butter among the bowls. Sprinkle with cheese and herbs. Serve immediately with crusty bread.

This soup was hearty and didn’t taste overwhelmingly of vegetables (something I was particularly worried about with cabbage and turnips, two vegetables I’m not crazy about). The butter is definitely wonderful and makes this dish decadent even while it’s pretty healthy.

On the side, we served Baby Blue Salad, a Southern Living recipe. We are approaching that time of year when my issues of Southern Living lay permanently open on the coffee table, enticing me to plant herbs and fruits, try out new lemon bar recipes, and decorate like the Southern housewife I (somewhat secretly) wish to be.

A plate full of yummy (Pic | Andrea Nolan)

Baby Blue Salad

1 (5-ounce) bag mixed spring salad greens (supplied by the CSA)

2 ounces crumbled blue cheese

1 orange, peeled and sectioned

½ pint fresh strawberries, quartered

½ cup Sweet and Spicy Pecans

Balsamic Vinaigrette (we used Raspberry Walnut Vinaigrette, and it was delicious)

Toss together the first five ingredients in a large bowl. Drizzle with ½ cup dressing, gently toss to coat. Serve with remaining vinaigrette.

Sweet and Spicy Pecans

¼ cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain; discard liquid.

Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.

Bake at 350 for 10 minutes or until golden brown, stirring once.

Balsamic Vinaigrette‚

½ cup balsamic vinegar

3 tablespoons Dijon mustard

3 tablespoons honey

2 garlic cloves, minced

2 small shallots, minced

¼ teaspoon salt

¼ teaspoon pepper

1 cup olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

A good looking table (Pic | Andrea Nolan)

The soup, the salad, and some fresh homemade bread made this meal delightful. We had a friend over for dinner, and she brought rosemary baked sweet and regular potatoes, which was a lovely addition. Originally, we thought we should have some protein to go with the soup, but in the end, we were glad we kept it simple. The soup is filling and hearty, the salad is a sweet complement to the buttery flavor of the soup, and bread is good for sopping up vinaigrette and buttery soup alike.

Eat well, CSAcationers, and take care.