Spinach Harvest

Today I harvested spinach from the garden.  Guess what we are having for dinner!

This is about the third harvest of this size this year.  I noted that some of the spinach was starting to get tops, so I knew I had to harvest before they got bitter.

We have enjoyed spinach raw in salads, mixed with pasta and steamed.

This year, I am keeping track of not only what I plant and when, I am keeping track of what is harvested.  I had never kept track of the harvest part before, so this has been interesting.

Apple Chutney

Tonight we grilled the pork chop and the corn on the cob.  The finishing touch was the apple chutney.  This can be made fresh as the chops are grilling or a little ahead of time and kept warm.  The chutney is tart and tangy and compliments the pork well.

Apple Chutney with grilled pork chop and corn on the cob

Apple Chutney

1 Tablespoon Butter

5 cups cubed peeled apple (about 3 apples)

1/4 Cup cranberries (I used frozen and cut them)

3 Tablespoons brown sugar

3 Tablespoons cider vinegar

2 teaspoons ground ginger

1/4 teaspoon salt     

1/4 teaspoon dry mustard                                                                                   

1/8 teaspoon ground allspice

Melt butter in a nonstick skillet over medium-high heat.  Add apple and saute 4 minutes or until lightly browned.  Add the rest of the ingredients, bring to a boil.  Reduce heat and simmer 8 minutes or until apples are tender.  Stir occasionally.

Super Nachos

Super Nachos

1 Lb Hamburger

1 Package Taco Seasoning Mix

1 Can Refried Beans

1/4 Cup Chopped Onions

1 Cup Shredded Cheese

16 oz Sour Cream

8 Oz Guacamole

1 Small Can Sliced Black Olives

Brown the hamburger and follow the directions on the taco seasoning mix to create a taco meat.

Spread the refried beans on a plate.  Layer as listed:

Taco seasoned hamburger, onion and cheese.

Put in microwave for 2 minutes:  enough to warm and melt the cheese.

Add the sour cream, then the guacamole and top with olives.

Dig in using corn chips.

This is a basic recipe:  You can add different items:  like salsa, green chiles, sliced avocados, or guacamole dip.  Use your imagination.  

Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

2 Cups Fresh Rhubarb, diced

2 Tablespoons Butter

3/4 Cup Brown Sugar

3 Eggs

1 1/2 Cups Sugar

1 Teaspoon Baking Powder

1 1/2 Cups Flour

1/2 Cup Milk

Wash and finely dice rhubarb.  Set aside.  Melt butter in 8X8 inch square pan.  Add brown sugar and spread evenly and add the rhubarb.  Beat the eggs with the sugar.  Slowly add flour and baking powder and milk.   Pour over the rhubarb.  Bake 350 degrees F for 45 minutes.  Remove from pan at once. 

May Block of the Month

Modern Log Cabin Block and Wonky 5-Sided Log Cabin Block

Here are my May quilt blocks!  I really liked the free form style of this technique!  Basically scrapping pieces together and doing the final 12 1/2 inch block cuts.

This technique would be fun to use on a whole quilt.  Each block would come out unique!

This is the block of the month through www.craftsy.com
This particular class is free.