Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.
Spring is here. No really. I think this time it’s going to stay.
Not like all those other times we had our hopes dashed. Don’t even talk to me about April when the most snow we saw all season fell. Of course, we had taken the snow blower off the tractor.
As the snow piled up, I watched all of my precious crop planning get backed up further and further. The temperatures stayed too cold to work in the unheated green house. And it continued to snow. Continue reading “Spring – It Is About Time”
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.
There is a time in late February when a little switch in my head clicks over and I am no longer content with the cabbage slaws that have gotten me though the winter. I want greens: vibrant, lively greens, on my plate and they better be fresh.
Nothing in the local grocery can satisfy my craving. Occasionally, I try the hermetically sealed packs of salad greens and spinach from California. Green, yes. Lifeless, also yes.
Last week, the spinach that overwintered in our raised bed under cover finally was of a size that we could pick it. Also, five of last year’s red oak leaf lettuces were shooting new growth. I gingerly picked the largest leaves from both, thinning where I could. I brought the pickings into the house like the Holy Grail. A quick rinse and we had a proper salad featuring our own hard cooked eggs. It was heavenly.
There is nothing that can compare with freshly picked salad greens given a quick rinse and tossed with your favourite dressing. At some point though, I do look for another way to prepare spinach. One of my favourite ways is to lightly blanch it and toss with a sesame and soy sauce dressing. This is also a favourite of my daughter who has become my dressing chef. See the recipe here.
The spinach that survives the winter is ready to bolt as soon as the weather warms up, which could be any day now. It will be several weeks until the new spinach seedlings are of a size that we can start picking. We will enjoy this abundance while we have it.