The greenhouse is now two-thirds full! The greens seeded in the middle third of the greenhouse are taking off and may be ready to harvest in the next couple weeks (above). From left to right they are - four rows of arugula, and four rows of mustard, alternating red and green. We also have some young transplants that will be ready to be planted out in one of our high tunnels in the next couple weeks as well. (See the spinach below - the variety on the right is Red Kitten, with red central ribs, which you can just see. We are trying it out this year.)
We have been able to get a lot of perennial weeding done this week, which is fantastic. We have some perennial flowers, vegetables, herbs, and trees. Now is a good time to get to that weeding because the perennial weeds (often the ones that spread by rhizome, like clovers and a lot of grasses) are easier to pull out since they are so small. Still, we know we never get them all the first time, so we will be back several times to pull up the ones that come back.
This week again we have TONS of spinach, so we will continue our spinach SUPER SALE. To that end we are passing on a recipe that may seem intimidating, but we promise it is actually not too much work AND it's totally worth it - spanakopita! (Greek spinach pie!) We usually make the casserole version, but the little triangles are also excellent - and for an easy gluten-free option, add another egg or two and this recipe makes an excellent spinach and cheese frittata. We will bring some print outs to market. I should note that I usually use melted butter in combination with olive oil to coat the phyllo leaves.
See you at market!