One of the nice things about having a garden is the availability of fresh produce on a moment's notice.
Radish sandwich? No problem.
Lettuce for taco Tuesday? Four varieties to pick-from.
Baby pea pods for a stir-fry? Case-closed.
And lately there's been spinach. At the time of this blog post publication there have been four - count them - four cuttings of fresh, delicious garden spinach.
On any given day you will find one or two gallon bags of washed and spun garden spinach ready for your salad, omelet or like I enjoy - sautéed in unsalted sweet cream butter. Yum!
If you like fresh spinach salad our fave is lightly-dressed in a vinaigrette or imported aged balsamic topped with crumbled feta cheese, various fresh berries (you pick) and walnuts.
If you're looking for something bolder there is always chunky bleu cheese (with extra crumbles), fresh mushrooms and toasted homemade sourdough croutons.
Vive le Jardin Magnifique!
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