THE VILLAGE VOICE

~ Queen Anne's Lace ____________ Queen Anne's Lace HER body is not so white as anemone petals nor so smooth--nor so remote a thing. It is a field of the wild carrot taking the field by force; the grass does not raise above it. Here is no question of whiteness, white as can be, with a purple mole at the center of each flower. Each flower is a hand's span of her whiteness. Wherever his hand has lain there is a tiny purple blossom under his touch to which the fibres of her being stem one by one, each to its end, until the whole field is a white desire, empty, a single stem, a cluster, flower by flower, a pious wish to whiteness gone over-- or nothing. ~ William Carlos Williams (1883 - 1963) (POET'S CORNER) http://www.theotherpages.org/poems/index.html

~ Wildflower garden _____________________ MOREL QUICHE ~ A spring brunch recipe from Between the Lakes (A Collection of Michigan Recipes) * 4 oz. diced lean bacon 1 Tbsp. butter 1/4 cup sliced wild onions or scallions 1 Tbsp. butter 4 cups cleaned & dried morel mushrooms 1 egg white 1/2 cup diced Gruyere cheese 2 cups scalded and cooled half & half 3 eggs 1/4 tsp salt 1/8 tsp. white pepper freshly grated nutmeg butter for sauteing Pate Brisee Cook bacon in saute pan until almost crisp. Drain and set aside. Melt 1 Tbsp. butter in pan and add wild onions. Saute until translucent and set aside. Melt 1 Tbsp. butter. Add a batch of mushrooms and saute just until tender. Set aside. Repeat with remaining mushrooms, adding 1 Tbsp. butter for each batch. Roll Pate Brisee into a circle. Fit into a 9-inch pie plate, trimming and fluting the edge. Pierce with fork tines and brush with egg white. Layer bacon, onions & mushrooms in pastry. Sprinkle with cheese. Whisk half & half ...

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe. ~ Friends in the wildflower garden ____________________ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE ~ Fast, refreshing and easy supper for a summer-like spring evening * 2 lbs. peeled large raw shrimp (fresh or thawed frozen) 1 1/2 lb. asparagus spears (or trimmed fresh green beans) 1/2 lb. crumbled cooked bacon 1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish) 3/4 cup toasted pine nuts ( reserve a bit for garnish) 8 (12-inch) wooden skewers Basil vinaigrette: 1/2 cup chopped fresh sweet basil 1/2 cup balsamic vinegar 4-6 minced shallots 3 cloves minced garlic 1 Tbsp. brown sugar 1 tsp. Lawry's Seasoned pepper pinch of coarse salt 1 cup extra-virgin olive oil Soak skewers in water while preparing salad. Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended. Combine shrimp wit...

~ Downy Yellow Violet ___________________ GRILLED VIDALIA ONION & STEAK SANDWICH ~ Delicious spring combo from Cooking Light * Steak: 3/4 cup cola 2 Tbsp. red wine vinegar 1 Tsp. coarsely ground black pepper 1/2 tsp. salt 1/2 tsp. ground chipotle chile pepper 4 crushed cloves garlic 1 crushed bay leaf 1 (1 1/2 lb.) trimmed flank steak Dressing: 3/4 cup minced arugula 1/2 cup low-fat mayonnaise Remaining Ingredients: Cooking spray 6 (1/2-inch thick) slices Vidalia onion 6 (2-oz.) Kaiser rolls 12 (1/4-inch thick) slices tomato To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave -safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside. Prepare grill. Combine arugula and mayonnaise for dressing; set aside. Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desi...

~ Anne _________________ MOTHER'S SWEET BAKED BEANS ~ This French Canadian recipe has been handed down for generations but tastes different, depending on the measurements of the cook. * 2 lbs. dry navy beans 1 - 1/2 cup white sugar (1/2 cup brown sugar optional for the last 1/2 cup) 1/2 cup Crisco (lard in original recipe) 2 Tbsp. Coleman's dry mustard 2 tsp. salt (1/2 lb. salt pork ~ optional) Carefully sort for stones or discolored beans. Wash well and soak in cold water overnight. Drain beans and cover with cold water. Bring to boil and simmer, skimming off foam, until skins begin to burst when blown upon. (Time varies depending on freshness of beans.) Preheat oven to 325-degrees. Transfer beans to baking dish and cover with bean juice, reserving remaining juice if needed during baking. Combine beans with sugar, Crisco, dry mustard and salt. If desired, cover with salt pork. Bake 3-4 hours, adding additional bean juice if needed to keep beans from drying out. Enjoy as is ...