Photography, Useful

Green, green and green!

Spring is here. We still have some snow around but it is starting to get green all around. I can’t wait to eat all those green spring miracles. If you don’t know what I mean here is a list with my favorite.

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Let’s start with Wild garlic leaves. They grow in my mom’s garden and I can’t wait to use them in salad, make pesto or garlic bread.

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Next on the list are Stinging nettles. They go great in soup, borscht, stew and also tea.

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I make a mean Green omelet in the oven with nettles. Check the recipe and tell me what you think about it.

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Another great spring green miracle is fresh spinach which all of you know it. I use it in salads, smoothies and pesto. Fresh spinach is better than the frozen one from the shops. I love to make this Spinach and feta cheese pie.

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Another favorite is spring green onion. My son eats it directly from the garden and he loves it. Use it in salads, omelets, etc.

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Parsley is the one that I use to all the sours soups I do. It goes great in a green smoothie. Actually, except stinging nettles, all these go great in a green smoothie. Energy for the day!

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Enjoy spring and green miracles!

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72 thoughts on “Green, green and green!”

  1. So beautiful!! The wild garlic/onions grow in Appalachia, as well. Here, they are called “ramps.” This time of year, in the mountains, people harvest them in quantity and have “ramp feeds” as fund-raisers. If you eat much, though, your skin smells very oniony for a few days. 🙂

  2. The spinach and feta pie sounds very tasty, but I am confused by the quantities you specify–500g of spinach but only 250mg of feta cheese. And do you really mean to grate a half a nutmeg into the batter? Help!

  3. I never heard of wild garlic leaves. I’m going to have to check my yard. If there is no wild garlic – I’ll have to get some! 🙂 great ideas here!!

  4. Amazing uses for greens – and an amazing array of the colour green too – I shall attempt some homemade pesto later this week just to join in with the ‘greens’ of Spring.

  5. Oops meant to ask before – who makes pesto and adds a little yoghurt too? I discovered this extra treat to add a while ago and it sometimes makes a nice twist to a dish.

  6. ..stinging nettles. So that’s what it’s called in English. Thanks… (marvelous in a pasta dough, goes well covering some burrata as a ravioli…)

  7. These all look so good. I love anything garlic, and look forward each year to harvesting the scapes long before we harvest the bulbs. We use them in salads and cooking. We also grow spinach year-round in our greenhouse for our fresh salads. We even put a generous amount of it on our homemade pizza.

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