For lunch today we had this...
1 lb spinach cut
3/4 cup sliced almonds
1 cup dried cranberries
Dressing
2 tbs toasted sesame seeds
1 tbs poppy seed
2 tbs minced onion
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup oil
Visit Robin at The Gardener of Eden to see what other people are creating in the kitchen with their harvest stores this time of year.
These tiny meats will have to wait a while before they get to be a part of Thursday's Kitchen Cupboard!
Just this morning we picked up 30 Silver Barred chicks. Right now they are inside our little shed. We'll keep them there for 2 or 3 weeks, at least until they have their true feathers. This will give me time to repair the tractor they'll go into for backyard grazing. They'll be ready just in time for summer barbequing.
I picked my first spring spinach today. I don't eat the over wintered stuff in salads, but I do the spring spinach. It really was just thinnings, but a lot of them. It will make several great salads.
ReplyDeleteI'm glad you're spring spinach is showing a good yield. When it comes time for spinach planting in the fall. I'll have to email you and find out just what to do. We'd love to have overwintered spinach for freezing too.
DeleteYippee for spinach! I usually have a difficult time growing it too! But, not this year.
ReplyDeleteIt looks like you will have a lot of good chicken!
I wonder what gives? Whatever the reason we're both getting good spinach is, I'm just glad that we are. I sure hope their good chickens. The next 3 or 4 days will be telling.
DeleteThe chicks are so cute! Love em when they're little. And that salad is one of my favorites, though I usually use store bought poppy seed dressing. Belle's looks easy and good though, so I'll have to give it a try.
ReplyDeleteWill 30 be enough? ;-). Dreaming of spinach but ours has just sprouted a set of true leaves. Nice salad.
ReplyDeleteLooks delicious.
ReplyDeleteWe make a salad of spinach leaves, croutons and blue cheese, with a creamy ranch dressing - yummy :) And RMan adds crispy bacon bits to his too.
I love spinach salad. It is particularly nice in the fall with some of the late season everbearing strawberries sliced up on top of it, a little goat cheese crumbles and roasted slivered almonds - all topped with a little strawberry enfused salad dressing. Yum!
ReplyDeleteChicks are darling.