Posted in Gardening, Herbs, Local, tagged bunching onions, celery leaf, chicken salad, garden, Herbs, local, Monster Spinach, quick lunch, spinach, using herbs, vegetable gardening on April 17, 2014|
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It’s a busy time. There seems to be a lot going on and I don’t seem to be catching up on certain things, yet I am getting other things done. So anytime I can make a quick meal, it really helps.
Spinach growing season is over here and my spinach has bolted and I am patiently waiting for seeds to I can harvest them and then get the next phase planted out there. I picked on last large batch of spinach and had plans to saute it and freeze it for meals later, but meal plans can change rather quickly around here. I also had some local chicken and carrots in the refrigerator that needed to get used up. Chicken salad came to mind, but I haven’t managed to make any bread in a few weeks.
As I gazed into the refrigerator I decided that the spinach would get used to make chicken salad wraps. Brilliant!
I ran out back and pulled up a bunching onion and also snipped several stalks of celery leaf. Chicken salad coming up!
The meal was quick, easy, and healthy. In fact, I am running in several directions right now and I had a repeat of this meal for dinner too! Yum x 2!
What do you do to throw together a quick lunch?
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A few months ago on the Not Dabbling in Normal facebook page I mentioned that my neighbor/friend had seen a newspaper article on Monster Spinach (Monstreaux de Viroflay) and wanted to plant some. Off we went in search of some transplants. We found it and go it planted in December (a bit late for us.)
The weather was already on the cool side and we have had our share of freezes over the past few months. Our Monster Spinach didn’t seem to be doing much bu surviving.
When I got back from Prague I took a walk through the garden and WOW had it taken off. I have been picking it for a few weeks now and it just keeps growing and growing.
Today it is going in a quiche, some empanadas and a pasta dish. I know I will even have enough to freeze to add to things this summer when all the leafy greens have disappeared out there.
I haven’t done any research on this “Monster” spinach, other than a newspaper article I read that told me it was an heirloom. I do know that when it bolts I will be patient and hold out for seeds this spring.
Do you have a variety of spinach that grows well for you? And how do you to prepare it?
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My winter garden is doing alright this winter. It is missing a few things that did well last year, mainly turnips, but all in all I am happy with what is growing out there.
Parsnips and salsify are the two new things growing out there. Neither are growing in abundance, but they are growing. After reading the seed package, I decided to start the salsify seeds inside. They can take up to 3 weeks to germinate so I wanted to give them all the help I could by starting them inside. The parsnips and the turnips I started outside. With the combination of heat and bugs. and then an early hard freeze the turnips gave up and only a few parsnips survived. I will give them a better chance of survival next fall and start them inside too (and a bit earlier)
I didn’t plant as much lettuce as I did last year. Last year we were rolling in it and I was giving it away, so I cut back this year. Now I don’t have enough so I have new lettuce started. It is growing slow slow slow, but it is growing and we will be eating it before too long.
This year the big producer is spinach. I have struggled to get spinach growing really well the past few years. I have tried starting the seeds indoor, direct sowing them and even transplants. This year, I put in transplants again and they have grown great. So the spinach is filling in were the lettuce left off. Along with the chard and kale, the greens are great.
I am still dealing with limitations since my surgery and I am unable to harvest anything in the garden, so I rely on my husband. A few days ago we headed out there. The spinach was in desperate need of a hair cut and I told him that if he wasn’t going to be home during any daylight hours anytime soon that I would be out there holding the flashlight for him. That spinach really needed to be picked!
The spinach was finally picked. There was a lot of spinach out there. After I had washed it I needed to figure out how I was going to get it all in the refrigerator. I turned to the plastic grocery bags saved from days gone by and collected for friends (we use them when we scoop out the litter boxes.) It took four Target bags in the end – stuffed full of spinach. After a few days of eating spinach I finally took a photo of the refrigerator for my step-dad. He will be planting his greens before long (up in Minnesota) but until then he is drooling over my greens (I do the same when he has a flourishing garden in the summer and I have no greens growing!)
As you can see, spinach has been on my mind (and in our tummies.) It gets chopped and thrown on top of pizza. It goes into every fresh salad. It get steamed. It goes into quiches. Every meal seems to have spinach (or another green) it it one way or another. In fact, I am going to try to extend the harvest by making up some spinach pesto to stash in the freezer for the dead of summer when it won’t be growing here. I will be making Green Linguini – the reversed version. Using spinach pesto and fresh chopped basil instead of the other way around.
Have you made pesto out of green thing other than basil?
You can see what else I am up to over at Sincerely, Emily. The topics are varied, as I jump around from gardening to sewing to making bread or lotion and many things in between.
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