Sophia Garden Awakes and Spring Pea and Tarragon Soup Cocktail

I plunge my hands into my pockets and shiver as I stand at the periphery of a large, fallow vegetable patch at Sophia Garden. It has been a chilly, wet morning and there is only a smattering of volunteers milling about. The organic garden has been slumbering for many months but will shortly stir again, yielding some 35 different kinds of vegetables.

Long ago a poet wrote, “To every thing there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted.” At this moment in time, the garden is serenely quiet, but still ripe with potential.

Cat Lavallee is the new farmer at Sophia Garden. She is 27-years-old and has come from Rhode Island where she worked for two years as an intern at Rabbit’s Dance Farm in Cumberland, RI and Grateful Farm in Franklin, MA. This is her first time as head grower on a farm. She is a petite woman, bundled in layers of work clothes to protect against the cold. Bright, expressive eyes peak out from under the rim of her thick dark cap.

I wonder how a farmer interprets the garden. Since the purpose is to grow food for cooking, does the farmer think more about the plant, or the food? What does the farmer do to influence the flavor of the vegetables we ultimately eat?

“When you pick it is very important,” says Cat, “picking it when it’s just right. We basically pick the vegetable the day we’re giving it out, so it’s at peak taste.”

This is pea staking day. There are ten pea beds at Sophia Garden. Peas are a shallow-rooted plant and thrive in cool weather. The plants will vine up tall stakes, and be ready for picking in about one-to-two months. As the summer progresses, heat-loving vegetables, like eggplant and peppers will dominate the garden.

In all, there are actually three-to-four mini-seasons that will occur over the duration of the 2009 growing season at Sophia Garden.

“You’re always planting and always harvesting,” says Cat as she heads off to supervise the pea staking. “It’s ongoing. It’s kind of like life.”

As we anticipate the first harvest of spring peas, here’s a taste of what’s to come. Simple preparation and just a few ingredients bring out the fresh, lively taste of spring peas in this soup starter course. Serve in cocktail glasses to highlight the vibrant green color.

Spring Pea and Tarragon Soup Cocktail (Yield: 6 Servings)

2 T butter
1 shallot minced
2 cups chicken stock
1 cup water
2 cups fresh peas
1 T chopped tarragon
Juice of ½ lemon
Salt and white pepper to taste
2-3 T heavy cream

Melt the butter over medium-high heat. Cook the shallot until softened.

Add chicken stock and water and bring to boil Add peas and reduce heat. Let simmer no more than 5 minutes. Peas should be crisp-tender. Add chopped tarragon and lemon juice and puree in blender.

Return soup to pot and add salt and pepper to taste. Blend in cream. Let soup cool slightly, or serve chilled. This allows the flavor of the peas and herbs to emerge.

UPDATE: Read more about the daily rythmns of Sophia Garden at the "Chez Aurora" blog.

©2009 T.W. Barritt All Rights Reserved