Spring is officially in full swing in my backyard! You can see the excitement of new growth in the seedlings on the back porch, the fresh leaves sprouting on the rose bush, but especially in the garden.
This past weekend Parker and I harvested all of our winter veggies and prepared the garden for our upcoming spring plants. Getting all of the greens picked took a lot more work than we had expected. We had so many! There were two plastic grocery bags full of spinach and a bag each of collards, kale, and chard.
Cleaning all of the greens was the only miserable thing about this weekend. The spinach was especially awful. There was so much of it stacked up on the kitchen counter that had to be rinsed in a weak vinegar water and looked over carefully for bugs. It took forever, and who wants to be inside when they are supposed to be gardening?
So, now that we've picked all of these veggies, we've been busy trying to eat it all before it spoils. First to go was the spinach and chard since they turn the fastest. We had sautéed spinach with cherry tomatoes and garlic, and I used up the chard in a dish with dill, rice, and chickpeas. We also ate most of the kale in a soup with kidney beans! I'm not worrying about all of our root veggies just yet. They will keep in the refrigerator for over a week I'm sure.
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