This chilly spring has kept rows and rows of wintered over, sweet, vitamin rich spinach flourishing. Here on the farm we've been eating spinach at every meal. For breakfast we have spinach in our eggs. For lunch we have spinach on our sandwiches or pizza. For supper we almost always have spinach salad or occasionally a spinach lasagne or quiche.
The aspargus patch is much smaller so there's only enough of that delectable treat to include in the breakfast omlet and then repeat as a supper side or salad addition. Aspargus lightly sauteed in butter with herbal variations is our favorite. Just about any veggie lightly sauteed in butter is wonderful. Simple and tasty is the way to go.
Rhubarb has been a challenge for me to get established but we have plenty to enjoy this time of year. The farm interns have been experimenting with various rhubarb cobblers and pies. We have several folks with gluten intolerance to consider and gluten-free cobbler and pies have been a hit. No complaining from the rest of the crew. Gluten or not those rhubarb desserts vanish. I like to freeze some rhubarb bread for winter. It's so nice to remember the spring rhubarb in December. From Aspargus to Zuchinni has an excellent rhubarb bread recipe.
Even though we have spinach & aspargus everyday we all agree we're not tired of it. After a long winter those vegetables are just what a body needs to charge up and get out to the garden planting and weeding the baby plants that will soon be the next delicious bounty we will eat at every meal.