On Thursday, when I was working outside, I harvested the first of the spinach that I overwintered in my hoop houses. It’s coming to life quite nicely this spring.
The leaves on the ‘Giant Winter’ that survived were huge. The leaves on the ‘Catalina’ were smaller, but there were more of them and the plants dealt with the cold best of the 2 varieties I planted.
I also harvested some dandelion and bitter cress greens to mix in with the spinach. We topped these lovely greens with: pastured smoked bacon, organic pastured eggs, caramelized organic onions, local organic raw milk blue cheese, and a maple vinaigrette made with some of our very own maple syrup.
It made for the perfect dinner, quick to make and delicious to eat! I’m looking forward to salad season, there’s definitely something cleansing about eating salads in the spring. It seems our bodies crave the greens and all the vitamins they provide after the long winter.
What’s your favorite salad green? Are you harvesting any from your garden yet?Filed under Edible, Spinach | Comments (18)