From Two Little Seeds
The leaning tower of spinach.
Our Dear, dear friends, Sandy & Dave, gifted us a HUGE amount of malabar spinach which they grew with so much love from two little seeds.
We are the grateful recipients of much of their harvest.
It was raining yesterday, but that did not stop Dave from heading outside to trim their spinach tower because he knew that we were on our way over. By the time we arrived, Sandy was already at the kitchen counter taming the HUGE mound of spinach – meticulously cutting the leaves and placing them in a beautiful big bowl. I joined her in this effort and we soon had a small ice chest filled with beautiful spinach leaves. Then, she showed me another large bag filled with spinach vines. We decided to sit with the guys and enjoy a chat and that I would take the bag home to process.
Gushin helped me tame the leaves when we got home. Then, they were washed, chopped, and placed onto trays for the dehydrator.
Nutrition
Ready…Set…Grow…
Yummy Eats (regularly featured in our home)
- Eggs – Sautée onions in ghee. Add chopped malabar spinach. Once it’s cooked, add beaten eggs. Either scramble or let it cook as a frittata. I like to add shredded cheese on top.
- Chickpeas – Sautée onions in olive oil. Add chopped malabar spinach. Once it’s cooked, add garbanzo beans. let it simmer. Add sea salt and black pepper to taste.
- Split Peas (Arverja con espinaca)- Pre-soak the split peas before cooking. Once cooked, add the chopped spinach. Once the split peas and spinach have the desired consistency, add fresh garlic, sea salt, and pepper to taste.