We plant two different types of spinach in the garden - Galilee Spinach (from Israel!) and Monstrueux De Viroflay Spinach (from France). The Galilee Spinach has already bolted and I'm waiting for the seeds to dry so that I can plant again this fall. The French Spinach is still producing and producing well, but with several days approaching 80 degrees, it won't be long until it bolts as well.
With that in mind, I picked a big colander full of the leaves and packed them down. I wanted to get all the leaves I could before bolting. I'll try to get another picking off of it, but we'll see how that goes. The leaves are dark green and healthy. There is no pest damage to speak of on the leaves.
Now, we've been eating fresh spinach salads for a while now, and we enjoy it that way. We also make a Creamed Spinach side dish that is a copycat of Ruth's Chris Steak House recipe. We'll make that next. Tricia wanted to try a spinach quiche with a twist. The crust is made of sweet potato. Turns out we still have some sweet potatoes that we harvested over the fall. They've stored well. Tricia sliced and baked the sweet potato, lined the pie dish, poured the spinach and egg and topped with cheese and baked. Voila!
Looks rich and delicious!
And as it turned out, it was. Now, I'll admit, I would rather a regular crust, but I love sweet potatoes, too. I would think vegetarians would like this. I'm definitely NOT a vegetarian, but it was good.
The final thing we did with our 'spinach-fest' was a good ol' Cream of Spinach soup. Tricia had just made some fresh chicken broth from one of our chickens and that was just what we needed for this dish. Creamy, spinach-y, and it was kinda cool last night so the soup hit the spot.
Popeye the sailor man would be digging our meals this week!
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