The Plan

I think it’s funny that my first real thoughts of spinach involve a formless canned green I watched Popeye consume in order to gain strength to defeat his tormentor. I’ve never really seen spinach sold in a can. I presume this happened at one point in the history of spinach, but I cannot imagine why.

We’ve been eating Spinach by the bowl-full lately. Other greens too, but spinach is the big producer. One way Anne has discovered to make use of large spinach quantities is a spinach pesto. It’s quite good on either pasta or pizza (in lieu of tomato sauce). Here is a rough break-down of the recipe: spinach, olive oil, garlic, pine-nuts, lemon juice, salt and pepper, Parmesan cheese. Smash it all in a food processor and you’re done. We’ve even frozen a bunch in little pesto cubes (without the cheese added).

Spinach is also very good in lasagna, but we have yet to do this.

It was amazing outside all weekend! And it still is. But I am exhausted. Oh, I took my fair share of breaks to soak in some of the Spring. Never jumped in the hammock though.  Might be because we don’t have a hammock. Plus I get a little sea sick.

There is so much going on in the garden now. Our tulips and daffodils are finally open in full and the Magnolia shrub is incredible. Peas are sprouting along with spinach, lettuce, radish and asparagus. Mmmm, asparagus. I worked at setting up tomato cages and support systems. Decided I might as well plant the cherry tomatoes. Also planted more peas, soy beans, carrots, fennel and zinnia seeds.

Amidst all that planting and preparing, Anne discovered a nice natural patch of trout lilies. I can’t say I had ever seen a trout lily before, much less one in bloom.