Soup/Salad

Creamy Beet & Spinach Chowder with Early Morning Harvest Cornbread

Rich, earthy chowder—like a hearty potato soup but with spring beets and greens for a seasonal twist.

Ingredients (serves 6):

  • 4-5 medium beets (peeled, diced)

  • 6 cups spinach or mixed greens

  • 1 onion or bunch green onions (chopped)

  • 3 carrots (diced)

  • 4 cups broth

  • 1 cup cream or half-and-half

  • 2 Tbsp butter

  • Salt/pepper, fresh dill if available

  • Cornbread: 1 cup Early Morning Harvest Organic Stone Ground Corn Meal, 1 cup EMH General Purpose Flour, 1 Tbsp baking powder, ¼ cup sugar, 1 tsp salt, 1 cup buttermilk, ¼ cup oil, 1 egg

Steps:

  1. Sauté onion, carrots, beets in butter 8-10 min. Add broth; simmer until veggies tender (20 min).

  2. Stir in spinach to wilt, then cream. Season.

  3. For cornbread: Mix dry, add wet; bake in greased pan at 400°F 20-25 min until golden.

  4. Serve chowder hot with warm cornbread wedges.

Bread pairing: That hearty, stone-ground Early Morning Harvest Corn Meal cornbread—crumbly, slightly sweet, perfect for crumbling in or dipping.

Spring Greens Salad with Honey-Poached Eggs

Prep time: 15 min | Serves: 4 A no-cook (almost) salad showcasing Early Morning Harvest year-round salad mix, herbs, and eggs with a quick honey vinaigrette.

Ingredients:

  • 6–8 cups Early Morning Harvest salad mix or mixed greens (kale, chard, arugula)

  • 4 Early Morning Harvest pasture-raised eggs

  • 2 tbsp Early Morning Harvest clover honey

  • 2 tbsp apple cider vinegar

  • ¼ cup olive oil

  • 2 tbsp chopped Early Morning Harvest fresh herbs (mint, chives, or oregano)

  • Salt & pepper

  • Optional toppings: radishes or edible nasturtium flowers from EMH

Instructions:

  1. Whisk honey, vinegar, oil, herbs, salt, and pepper for dressing.

  2. Poach or soft-boil eggs (3–4 minutes).

  3. Toss greens with half the dressing. Top with warm eggs and extra herbs. Drizzle remaining dressing.

Tip: The golden yolks from EMH eggs make it extra rich.