Winter Produce

Spinach, lettuce, carrots, beets, radishes, peas and rutabaga.  That’s what we’ve got growing in our new greenhouse beds.  We started with one bed last year and ate our own cool season produce through the winter.  We’ve got four now, and they are packed with veggies.  A baby spinach salad with hard cooked farm fresh eggs, a sprinkle of blue cheese, crumbled bacon and a dijon vinegarette.  What’s not to love about that?

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5 Comments (+add yours?)

  1. TroubleT
    Nov 05, 2011 @ 05:39:18

    *sigh*

    I’ve always wanted a green house. Some day…

    🙂

    Reply

    • Connie
      Nov 05, 2011 @ 06:09:23

      You could always start small with a cold frame, T. That’s what we did with some old windows we got from the Habitat for Humanity ReStore.

      Reply

  2. Nancy Knopp
    Nov 05, 2011 @ 06:06:16

    As you said, “A baby spinach salad with hard cooked farm fresh eggs, a sprinkle of blue cheese, crumbled bacon and a dijon vinegarette. What’s not to love about that? ” Not only does it sound delicious, but if you think about it for a minute you see that it is the epitome of showing how to serve food all season long locally. Spinach – a cool weather or greenhouse crop, eggs – fresh from you own hens you keep year round fed from grains and veggies harvested during the summer and fall, bleu cheese – cheese itself being a form of preservation, bacon – one of our favorite preserved (not a fresh meat) pork items along with ham, and mustard and vinegar – two basics in things that keep almost forever! I do so love seeing people and nature work so well together. You educate so well by doing and showing! And you show it in a very lovely way with all of your photos.

    Reply

  3. Connie
    Nov 05, 2011 @ 06:17:02

    Thanks for your comments, Nancy! Pigs are in our future plans and I’ve tried (unsuccessfully) to make blue cheese and red wine vinegar in the past. I think I need to try both again. I’ve had a recipe book called ‘Better Than Store Bought’ for over 30 years that I use for making hot pepper jelly and soft pretzels. It’s got a whole grain mustard recipe in it I think I need to try. 🙂

    Reply

  4. Lora
    Nov 05, 2011 @ 09:57:12

    Yum! Your beds are beautiful. And Nancy’s right…….seasonal eating is the best and you two do it so well.

    Reply

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