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Other Methods:

Telephone:    844-973-6342

E-mail:    friends@wrenegadesports.com

Snail Mail:

Wrenegade Sports, LLC
One Mill Street, Suite 300
Burlington, VT 05401

1 Mill St
BURLINGTON
United States

6105741334

Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

Recipes

Recipes for those Summer CSA Vegetables

Rachael Balinski

We just shared an awesome blog post with all of you on one of our participants who grew up on a organic vegetable farm. Some of the grandmothers favorite recipes were compiled in an article and we think they sound delicious enough to share! You've probably got lots of vegetables from your locals farmers markets or summer CSA and now we've got great recipes for you to use them in!  We'll be revealing a new recipe each week, and this week's recipe is as followed:

FRESH ASPARAGUS SOUP

PREPARATION TIME: 25 MIN 

COOKING TIME : 10 MIN YIELD: 6-8 SERVINGS 

1/2 lb fresh asparagus 

1 green onion, chopped 

1/2 teaspoon salt 

1/4 c each: butter, flour 

2 teaspoon chicken stock base 

1/4 teaspoon pepper 

1/2 c milk, scalded 

1. Trim off asparagus tips, cut stems into smaller pieces. Place stems in a dish with 2 tablespoons hot water and cover. Microwave on high until soft, 3-4 minutes. Place tips in dish with 2 tablespoons water, cover, and microwave until soft; about 1 minute. 

2. Cook green onion in covered microwave dish until tender, about 1 minute. 

3. Puree asparagus stems and onion in blender or food processor until smooth. 

4. Melt butter in saucepan. Blend in flour, pepper, and stock base. Gradually add scalded milk and cook, stirring until thickened and smooth. 

5. Stir in pureed asparagus. Heat through. Add asparagus tips and serve hot 

 

 

 

 


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