Meal 1: Biscuit Topped Solstice Pot Pie and “Mock” Potato Salad.
• Give the pot pie a quick zap in the microwave to get the “chill” out. Heat in a 350° oven for 15 – 40 minutes, depending upon your share size. When bubbling up the side, warm the biscuit in the oven a few minutes and serve atop the pot pie.
• Serve the potato salad chilled.Season with salt before serving. This ingredient was omitted to prevent wateriness.
Meal 2: Sweet Corn and Asparagus Bisque, Herbed Focaccia, Red Leaf Lettuce Salad
• Heat the soup on the stove top. Allow it to simmer gently, and the minced asparagus tips to turn bright green.
• Warm the bread in the oven. Sprinkle a little salt on it before serving.
• Dress the salad.
“Mock” potato salad is made from fresh, steamed kohlrabi. I’m not one to bash on the potato, they just are not in yet, and this dish makes a nice, early summer stand in. In fact, I feel a bit insulting calling it ‘mock’ anything. If there is an herbal flavor you notice and are unfamiliar with – it’s lovage.
Solstice time is an intermediary time gardenwise – the overlap of the last of the asparagus, frozen corn and stored parsnip with some first fruits: strawberry, peas; and some new shoots and roots: kohlrabi, salad turnips, beets, and scapes.
Garlic scapes are the asexual flower stalk of the hardneck garlic varieties. They taste like garlic greenbeans and are chopped into the pot pie, and finely minced with the herbs on the focaccia.