Backyard Gardening: First Harvest

This post is far overdue: we harvested the first delicious greens from the backyard garden months ago. In fact, the lettuce and arrugula we planted after clear-cutting the spinach is now ready to eat!  Summer has a way of running away with my time and (happily) diminishes time near a computer.

I think in this case, pictures speak better than words.  An amazing spinach yogurt soup recipe can be found after the photos.  The unique blend of spices and herbs makes it uniquely delicious.  In mid and late summer, try substituting any cookable leafy green (like chard or kale) for spinach.

Spinach Yogurt Soup:

  • 1 Onion
  • 2 Tablespoons Flour
  • 2 Cups Vegetable Broth
  • Terragon
  • 3 Tablespoons Butter
  • 1 Teaspoon Salt
  • Nutmeg
  • Cayenne
  • 3/4 Pound Spinach
  • 3/4 Cup Yogurt
  1. Sautee onion + butter until soft but not brown.
  2. Mix in flour, salt, terragon, nutmeg, cayenne.
  3. Shortly after, mix in broth and cook until bubbly.
  4. Add spinach, bring to a boil and then reduce heat + simmer for 10 minutes uncovered.
  5. Turn off the heat to allow it to cool for a few minutes before putting it in the blender and pureeing.
  6. Return to pot, mix in yogurt and heat until steaming – not boiling.
Advertisements
This entry was posted in Home Gardens, Personal Sustainability: How-To, Recipes and tagged , , , , , , . Bookmark the permalink.

2 Responses to Backyard Gardening: First Harvest

  1. Pingback: Spinach, Asparagus, and Tick Season | GrowingStories

  2. Pingback: Stinging Nettles! Yum? | GrowingStories

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s