Fat Bear Feast

 The spinach in the high tunnel is still thriving.  The leaves probably grow about an inch a day.  It's a challenge keeping it picked between markets, and we eat it nonstop.

So, what to do with leaves the size of a human hand?

SPANAKOPITA NIGHT!

I used about three pounds of homegrown spinach, garlic, eggs, and herbs.  I added some feta and onions to the mix, wrapped it in frozen phyllo dough, and we had ourselves an easy meal.   I think I'll add some shiitakes next time.   We roasted some of our beets and sweet potatoes to go along with it. 

Now, for dessert.

Ben's wonderful mother has a gorgeous rhubarb patch in her garden.  She was very kind to share some of it with us.  I immediately made a strawberry rhubarb cobbler with it.

None of our strawberries were ripe yet, but I had back-up.  We froze a ton of fruit last year, so we still have several quarts of strawberries in the deep freezer.  Lucky ducks, we are!

If the weather is kind to us, it looks like we'll have ripe, plump strawberries to bring to market next week!  I must also keep my fingers crossed that the birds will be kind to us.  It seems like the bird population has exploded this year.  We have two nests on our front porch (we've only had one nest for the past two years), and there are Mourning Doves and Whatchamacallits everywhere.  Hopefully, the birds will opt to eat cicadas instead of strawberries.

Kitchen Garden and Hen House Happenings

We've made a lot of progress on the Hen House.  I'm finished with my part of the painting.  I just need Ben to paint the very tippy-top of the front side (he's 6' 3").  Our colors are "Pearl" and "Sauteed Mushroom."

Side view, shutters closed

Shutters open

Back side, chicken door closed

Chicken door open

Front view, almost done

 Interior

The chicks got to stretch their legs for a few hours today.

They're in that awkward stage.

We have a lot growing in the kitchen garden, but it's about to EXPLODE next week.  Stayed tuned.

Our garlic is thriving.

 Spinach is doin' it.

Arugula, my favorite.

The beets are happy.

 Every time I think I'm finished thinning the carrots, more pop up.

 I can't wait to taste the first strawberry.

 I finally got the wineberries in the ground.

Amish snap peas have finally grasped the fence.

Wineberry row.  Support system to follow.

Let's see what's headed for the kitchen garden.

 Eggplant

A sea of tomatoes

 The peppers are growing up.

 Pesto?

 Sweet delicate thyme

 All the squashes and melons are saying "hello" to the world.  This is a Waltham Butternut.

 Our last frost date is April 18th.  I have a lot to transplant during the next two weeks.  At the top of my list are artichokes, a gazillion flowers and tomatoes.  I'll also be sowing sunflowers and corn.  Happy planting!

Overwintered Spinach

Just before the bitter cold of winter set in, I planted a few spinach seeds in greenhouse in the bed with the hops.  We keep the heater off until it's time to start seeds at the end of winter, so it gets pretty chilly in there.  The seeds germinated slowly, and I thought they would just fizzle out. Although I had given up hope, I doused them with a bit of water last week.  A few days later, they perked up.  Then I doused them with a bit of fish and seaweed fertilizer.  Now, the spinach is thriving!  I'll be sure to plant a lot more spinach in the greenhouse this fall.