Monday, June 12, 2006

Fresh Spinach Salad and the Garden

Saturday we took a nice trip to the science center in Des Moines for the Titanic exhibit and Imax theatre movie, was a neat experience. If it ever comes to a science center near you, I'd recommend it. We were given boarding passes before entering the exhibit and actually viewed ship parts and personal pieces that were recovered from the ocean floor. We learned about the construction of the ship, different passengers, and the grandness of the boat (first class passengers paid the = of $43,000 for a ticket). We even touched an iceburg. At the end we learned whether the person named on our boarding pass lived or died. I was a female in 3rd class who boarded with my husband and two male friends. I was not allowed to room with my husband because third class rooms were separated by sex regardless of marital status. I lived, my husband and two male friends (business associates) died. The science center did an outstanding job of helping us understand the experience. They wouldn't allow cameras.

With all the spinach I've been taking I thought I'd share a few recipe ideas. (pix: sink full of my garden spinach)

Sweet and Sour Spinach Salad
1 lb spinach leaves
1 - 8 oz can of water chesnuts
1/2 C sliced fresh mushrooms
1/2 C pineapple chucks
1/2 C garbanzo beans, rinsed and drained
1/4 C thinly sliced purple onion
1 Tbsp sesame or sunflower seeds

2 Tbsp sugar
2 Tbsp olive oil
2 Tbsp ketchup
1 Tbsp water
1 Tbsp cider vinegar
1 garlic clove, minced
1/4 tsp sea salt

Vegetarian Sukiyaki
1 large white onion sliced
1/2 lb seitan (or grilled marinated tofu or bean of choice)
1/2 lb pkg sliced mushrooms
12 oz fresh spinach, sliced to 1" thick peices (this looks liek alot, but it will cook down considerably)
8 oz can water chesnuts or bamboo shoots
4 oz buckwheat, mung bean or wheat noodle of choice, COOKED
Have all ingredients chopped and ready when you begin, inclusing the sauce.
Make the sauce by combining:
1/4 C tamari or soy sauce
1/4 sugar or a scant 1/4 tsp KAL stevia
1/2 C water
2 T sherry
Now, in a large lightly oiled HOT non stick skillet or wok add the onion, mushrooms, water chesnuts, and spinach. This is not a stir fry, so pour the sauce over it all and when the sauce is bubbling stir lightly. Allow it to cook a few minutes, until the mushrooms are cooked and everything is hot. Add the noodles, stir lightly and pour onto a plate. Serve immediately.

And the garden...
Dave just sent the following pictures to Human Resources Dept at his work as an entry to an employee contest for the earliest ripening tomato. He also snapped a picture of the garden with his winning early tomato. The corn is doing well.

(pictures taken 6-11-06)

1 comment:

Melody said...

That exhibit sounds amazing...

Your spinach is beautiful... how I wish I had a veggie garden. I don't really have the land for it.. my backyard is small and covered in pine trees.. I grow herbs and tomatoes and am thinking about trying some container squash this year too.

The salad sounds delicious. We've been eating tons of baby spinach lately.. it is sooo good.