April 13, 2013

Well, maybe I spoke too soon, not sure what happened to spring.  I wasn’t sure if I would write a newsletter this week, because there is not much to report.  Rain, rain, rain.  But here goes…

Color in the greenhouse.

In Your Share this Week

·        MORE Winter grown greenhouse spinach

·         MORE  Winter grown Buttercrunch lettuce

·         Leek

·         Eggs

Recipe

Herbed Spinach Bake

1lb. fresh spinach, cooked in water remaining on leaves from final rinse

1c. cooked rice

1 c. shredded sharp Cheddar cheese

2 eggs, slightly beaten

2T. butter

1/3 c. milk

2 T. chopped onion

½ tsp. Worcestershire sauce

1tsp. salt

¼ tsp. crushed rosemary or thyme leaves or 1T. fresh

Pour mixture into a 10x17 inch greased baking dish.  Bake at 350° for 20-25 minutes or until knife inserted halfway between center and edge comes out clean.  Cut into squares.  Serves 6.

What’s Happening on the Farm?

I did have a few hours last Sunday to really start working in the outside garden – remember my Pythagorean theorem?  I think it will work.  I was able to get two beds planted with onions, a bed of carrots, one of beets and one of Sugar Snap peas.  And then it started to rain, and that was the end of planting for awhile.  Meanwhile planting and transplanting in the germinating house has been full speed ahead.  Lots of broccoli and other brassicia plants, tomato, pepper and eggplants and many, many herbs.  Lettuce, spinach, carrots and radishes continue growing in the greenhouses.

Herbs - Basil and Tomato Plants

The Pythagorean Garden with pathways.