by Rainbow Bobbins
It is almost officially summer time. Around the PacNW they say summer really starts after the 4th of July. Based on rain, lack of sun in my north-facing yard and cooler weather my vegetable garden has a slllloooow start up time. But finally we are in harvest mode and here is what is ending up on the dinner plate:
Peas, broccoli and lettuces. I highly recommend the Flashy Trout Back lettuce from Territorial Seed — it has grown beautiful, tasty heads of lettuce. I was not happy with the Green Deer Tongue – it did not perform well in my soil. I love shelling peas and this year I did a staggered planting of Dakota Peas (for earlier harvest) and Serge Peas. Both are super sweet and delicious – my favorite way to eat them is freshly shelled raw or briefly boiled with a dab of butter and sea salt.
We’ve been getting basket fulls of spinach — it is hard to keep up. When I need to get through a big batch my go-to recipe is a healthier version of creamed spinach very close to this recipe but using oil oil rather than butter: Creamed Spinach from Eating Well. I also love a batch of spinach soup – I use a improv recipe similar to this: Low Fat Spinach Soup recipe it is good with a swirl of greek yogurt and hot sauce.
I put this little herb garden in just outside the kitchen. It is handy for quick snips of mint, parsley, thyme, basil, oregano and rosemary (not pictured). This is where I stash all my beach finds – little rocks, shells and drift wood.