Springing into Summer

Almost everything I started indoors under lights has been transplanted outside to the garden. One of the last things to go out, yesterday, was little German Chamomile starts (on Left). I hope they do well- this is my first year growing lots of herbs so we'll have to wait and see! Harvesting chamomile blossoms and drying them to make tea is definitely on my list of Self-sufficiency Nerd goals.

The garden is growing GREAT- there's so many tones of green out there! We're just about at the point here of planting summer crops in S.E. Michigan; tomatoes, peppers, cukes, squash, and more.

I've been consistently harvesting lettuce and kale from the garden, as well as a few spinach leaves, chives, and green onions from the plants my neighbors gave me. The beans and peas are doing nicely, and the potato plants are shooting up- it's about time that I mound up the soil around them, now that they're getting taller. Leeks seem to be fairing well- the jury's out on whether or not my toilet paper roll blanching method is truly working. The lettuces are starting to bolt and get a bit bitter, so we'll be having lots of salads for dinner this week!

I've started to plant a few tomatoes and peppers outdoors. All the ones I started from seed indoors didn't do very well, but I put them in the mudroom to get some natural sunlight and they've been perking up. If you didn't start any seeds of your own this season, head out to your local nursery and buy some locally-grown transplants :) 

How's your Garden Growing?

What's Up Wednesday

The Bloomsdale Spinach I planted from seed in the garden is doing great- 

look how big it got in the past few weeks!

From near to far: Kidney and Provider Bush Beans, Potatoes, Carrots and 

 Leeks, Lettuce, Kale, and Onions! Woo- what a green garden!

Carrots are going wild- I'll need to thin them soon

Genovese, Thai, and Lemon Basils newly transplanted outdoors.

You wouldn't know it from the picture, but this is an Apricot Tree! :) So cute.

What's Up in your Garden this Wednesday?

Pasta with Spinach, Feta and Garlic

This dish is another great way to enjoy spinach, my favorite spring leafy green! A little olive oil, some garlic, add a dash of balsamic vinegar, and crumble some feta cheese over it all and you've got a quick, light, healthy(ish) pasta dish.

Pasta with Spinach, Feta and Garlic

Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
3 garlic cloves
3 oz uncooked pasta
2 cups spinach
3/4 cup feta cheese
salt and pepper to taste

Directions

• Bring a small pot of water to boil- when boiling, add pasta
• Meanwhile, mince the garlic, and place in a small frying pan with the olive oil on medium heat
• Chop up spinach into small 1" pieces, and set aside
• When pasta is ready, drain and add to the frying pan with the garlic and olive oil
• Add the balsamic vinegar to the frying pan, and then add the chopped up spinach
• Lastly, crumbled the feta cheese over the frying pan. Mix ingredients together, and add salt and pepper as desired

Serve and Enjoy!

What's Up Wednesday

This is what's "up" in my urban garden today!

Monday I transplanted the first of the Valencia onions I grew indoors- they seem to be thriving in the garden, despite the cold temps.

I direct seeded some carrots 2 weeks ago, and they are coming up quite well. So nice to see their little green shoots lining the garden beds in rows.

The mystery spinach I started indoors has taken off well outside too! Anyone have any thoughts on what type it is?

Apple trees are blossoming- so pretty!

The 9 Speckles Lettuces in the garden are getting bigger each day- right now they're about 8 inches across! Lots of delicious salads in our future.

What's Up in your garden today?

Spinach, Carrot & Ginger salad with homemade lemon dressing

This is quite a simple recipe, but it's quite delicious. A great way to make use of that fresh spinach from the farmers' market. The ginger gives it a surprise little zing, and the lemon dressing is light, fresh, and tasty- the perfect compliment. This has been our dinner for the past several nights, and I this continuing to be a trend!

Spinach, Carrot, & Ginger Salad w/ homemade lemon dressing

Ingredients:
3 cups Fresh Spinach, chopped
source: Ferris Farms, Ferris MI
1 small piece Ginger-
source: local food co-op
2 medium Carrots-
source: my root cellar
2 tbsp. Dried cranberries-
source: Michigan-grown from local food co-op



Dressing-
1/2 lemon
source: local food co-op
1 tbsp. Olive Oil
source: local food co-op
1 teaspoon balsamic vinegar
source: local food co-op
1 sprig Oregano
source: grow lights in basement
1 sprig Thyme
source: grow lights in basement


Directions:

• Take chopped spinach and add to a large salad bowl
• Grate ginger and carrots into small, thin slivers- add to bowl 
• Add cranberries to salad as well
• In a small bowl, squeeze the juice from the lemon
• Add the olive oil, balsamic vinegar, oregano, and thyme into the small bowl with the lemon juice
• Whisk dressing together with fork or a small whisk
• Top salad with dressing, and make sure to distribute dressing evenly

Serve and Enjoy!

Dark Days Challenge Week 10- Spinach & Feta Salad

This is so easy, I know. But if you can find local spinach at your Farmers' Market or Co-op, this is a super-quick, easy dinner that is just simple and delicious. It's been one of my favorite dishes to throw together at the end of a long day, and it has everything one could want- lots of greens, a little bit of cheese, some texture from the nuts and apples. Spinach should be available in a lot of northern places by now, and this is a great salad to feature it in!

Spinach & Feta Salad

Ingredients:
3 cups fresh spinach
source: Ferris Farm, Dixboro, MI
1 2" block of Feta Cheese
source: Greystone Creamery, Chelsea MI
2 handfuls Dried cranberries
source: MI cranberries dried at Ypsi Food Co-op
3/4 cup walnuts
source: California :(

1 cup sliced Golden Delicious Apples

source: Wassem's Fruit Farm, Milan, MI

   


Directions:

• Chop up Spinach, dice apples, crush walnuts, crumble Feta cheese
• Mix together in a large bowl, and add dried cranberries and dressing of your choice.

 Serve & Enjoy!