Early early in Spring, we planted 2 long rows of spinach. This is our third year trying, coaxing pleading, weeding, watering… doting over the seeds to grow, flourish and provide enough spinach for a few great salads. That we got. This year I was armed and dangerous with little peat moss pots that I started early and two bags of different variety seeds. After the last breath of cold weather, in the ground they went. (I understand now that I could have put them in earlier… I’m still learning.) All of the peat moss pots died. I knew I would be missing out on a great crop, so I immediately planted 2 MORE rows of seeds. Up they shot!
Today, the heat hit the high 80’s and will touch the 90’s. The plants are zooming into the seed producing stage and toughening their leaves so…. out the came. All of them!
I have been picking a few here and there for ‘fried spinach’ and for great dark green additions to our daily luncheon salad.
Tonight we will have a new recipe: Spinach Squares (Crustless Quiche)
This is so good – cheesy to the nth and ingredients that are always on hand – except for the fresh spinach! This recipe can be doubled baked in a larger pan and cut up into squares for hors d’oeuvres. I know there won’t be anything leftover. Never is!
I will serve tonight’s meal portion with a side of leftover grilled chicken… mmmm.
2 T unsalted butter (not margarine)
1/3 c flour
1 t. baking powder
1 t. salt
1/3 c buttermilk
1 c. grated Monterrey jack cheese
1/4 c grated cheddar cheese
1 scallion minced or one small onion
5 c spinach or 1 pkg frozen spinach, thawed and drained
Preheat oven to 350 degrees. Melt butter in small casserole dish
In a mixing bowl, beat eggs then add flour, baking powder and salt: mix. Beat buttermilk. Add spinach, scallion and cheese.
Pour mixture into hot casserole dish and bake for 35 minutes.
Allow to sit for 3 to 5 minutes before cutting in halves.
To reheat if frozen, place the frozen squares on a baking sheet and bake at 325 for 12 minutes.