-
Gorgeous turnip and butter lettuce harvest tonight. I thought this turnip was so perfectly round - kind of like Karl Pilkington’s head.
-
Not cool.
-
Lazy Spanakopita
Christopher pronounces it, “Spana-KOP-ita” and I say “Spanako-PEE-ta.” Either way you slice it, it tastes awesome.
The last time I made spinach pies (the happy medium), it was the night before my friend Jen’s baby shower which I was hosting, and the endeavour was stressful and complicated. The folding of multiple pies, the worry over the cracking and drying out phyllo, along with the melted butter which somehow ended up everywhere scared me off of making them for years.
This time, I went the lazy route via Smitten Kitchen’s super easy recipe. I added garlic, cremini mushrooms, an extra egg which probably wasn’t necessary, oh and a handful more feta. The result was a snap and just as tasty. I could have used more sheets of phyllo. I didn’t count and think I was three short, so the bottom crust wasn’t as thick and crisp as it could have been. No matter, the final pie was delicious. An easy treat on a Monday night.
-
Turnip tops = rosettes
-
Turnip harvest today. The plan: make turnip greens and ricotta stuffed pasta :)
-
Party at work :)
-
Potato and radish, turnip & collard greens enchiladas with roasted jalapeno sauce topped with a tofu sour cilantro “cream”, guacamole and salsa. All made from scratch (except for the corn tortillas).
Spinoff recipe using greens from the garden via Veganomicon
-
Today’s harvest: Easter Egg Radish
-
Veggie okonimiyaki
I made okonomiyaki the other day for the first time using what was in the crisper: Lacinato kale, carrots, 1/2 a green cabbage head, 6 eggs, and 3/4 cup of white flour. So easy, so satisfying!
Leftovers were good the next day with Sriracha and vegetarian Hoisin sauce. I tried one with unagi sauce that my mom gave us, not as sweet and gloopy as Hoisin, but it seemed to get lost in all the ruffage.
Next time I’ll try adding fresh shiitakes and baby shrimp. The combos are limitless. Somebody needs to open a self-serve okonomiyaki restaurant in Vancouver, stat. Imagine this: each low table has it’s own grill. You order a bunch of ingredients, get the batter, and make your own pancakes. How fun and delicious in this climate, would that be?
Recipe via Smitten Kitchen.
-
First harvest of spring - French Breakfast Radish
With our bounty, we’re making ume pickled radish, radish greens pesto, and shiso ikura onigiri - cut off two big shiso leaves the other day.
-
The shiso just opened up this week like bam!
-
At @tapandbarrel with friends - first patio time of the season!
