Last fall, we decided to plant some winter crops and see what would happen.  We weren’t dedicated or organized enough.  We had raised beds, but didn’t cover them.  We did mound up our leaves and grass around the outside of the bed to help keep it warm, but I think we needed the cover.  The only things that survived the winter were the spinach and the garlic.  The spinach languished in the bed.  Never growing a huge amount, just staying a small plant.  At the end of March, the beginning of April - Spring sprung and so did the spinach.

It’s growing great right now, we have two huge plants that I am using and it grows right back.  We also planted peas for use later, and we’re starting other garden plants, but right now the spinach is our main garden item that we can use.  Some of the herbs are starting to green up also - chives, tarragon, thyme, marjarom.  I’ve had herbs growing for years now and I love to go out and pick some to use in my cooking.  My asparagus never took off as well as I liked and I need to tackle that sometime soon.  We bought more strawberry plants (get them while you can, they run out) for our strawberry beds because I like to make jam in June.  I love this time of year when things are greening up and I am able to look out and think about what I’m going to pick and use or can for later.  I’m a big believer in growing what you need and using it while it’s available and at the ready.  Sunday morning is the one morning during the week we sit down to have breakfast and I usually make eggs.  Last Sunday, I ran out and picked some spinach - a huge bunch will really cook down a lot, and chives - especially the flowers.  Get the purple flowers before they produce bulbs and you will be amazed at the delicious garlicy chive flavor.

1 pat butter or a tsp of olive oil.

Handful fresh spinach.

Bunch of chives including flowers.

1 Tbs goat cheese

2 eggs

salt

pepper

grated romano cheese

In a small pan, saute the spinach in a little butter or olive oil.  It will almost melt down.  If there is too much water in the spinach, squeeze it out. Chop the chives and add to the spinach.  Stir in the goat cheese,  it should have a creamy consistency. 

Make your omelet - whisk the eggs with salt and pepper, and a tbs of water.  Pour into a heated pan, cook until almost firm, etc.  Place the spinach mixture on one side, fold over, and sprinkle with grated romano cheese. 

This is one of our Sunday breakfast favorites, I hope  you enjoy it.  I love running out to the garden and herb beds and cooking meals with what ever is fresh and available.

This entry was posted on Wednesday, May 7th, 2008 at 10:12 pm and is filed under Food Tips, Herbs & Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.