So in my area of upstate New York it’s still pretty early in the harvest season. As I’ve mentioned before, I’m at a further disadvantage because of the lack of sun in my yard. Many crops will not mature in shade, other crops will just take longer to mature.
So you can imagine that I was really excited to harvest my first greens this week! I harvested some spinach, oregano, and garlic greens. Here are the recipes I made with my first harvest:
Strawberry, Spinach, and Avocado Salad
- 4 cups spinach
- 1 avocado, sliced
- 1 cup strawberries, sliced
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown mustard
- A pinch of salt
- 1/4 cups feta (optional)
Combine olive oil, vinegar, mustard, and salt in a jar and shake. Combine remaining ingredients in a salad bowl and dress with the olive oil mixture. Serves 4 as a side salad.
Spring Fried Rice
- 2 cups cooked balsamic rice
- 2 eggs
- A handful of garlic greens, chopped finely
- 6 stalks asparagus, tough ends removed, chopped into 1-inch pieces
- Olive oil
- 1/2 tsp ground ginger
- 2 tbsp soy sauce
- Sriracha or other hot sauce to taste (I use about a teaspoon)
Heat a saute pan on high heat. Crack the eggs into a bowl and scramble with a fork. Pour the eggs into the pan and scramble until eggs are cooked through. Remove eggs from the pan and set aside. Lower heat to medium and heat a tablespoon of olive oil in the pan. Add the asparagus and cover. Cook for about 10 minutes, stirring occasionally, until the asparagus is tender. Add the remaining ingredients to the pan and stir fry for a few minutes, until the mixture is cooked through. Serves 2 as an entree.