Tomorrow I am going to start picking out of my garden! Yes, that's right; I live above the Arctic Circle and it is the end of May and I am already eating out my garden. I think this is about 1 week earlier than past years and I think is the result of the new roof at the Inuvik Greenhouse. Things are growing fast this year!
So how I am already eating veggies out of the garden?! Simple answer: I eat what I thin.
I don't plant the minimum amount of seeds in a row nor do I follow the planting instructions on the seed packages. This means I sow A LOT of seeds and I eat everything that I thin. I have tons of lettuce seeds sprouted and I will slow pick these as micro-greens for salad, although eventually mid-season this will be become full sized lettuce leaves. I do the same with basil and with green onions. Just keep thinning and eating! This combination makes for the best early season salads and gets fresh greens on my plate even before the ferry goes in on the Mackenzie River (decreasing the cost slightly of vegetables or bringing it back to regular prices).
I will continue sharing Inuvik garden recipes but this recipe I just discovered and it is tested and true! I have a ton of garden greens still frozen in my freezer from last garden season and this recipe is great to use these up with. This is combination of beet greens, chard, kale, spinach and for me is the organic and healthier version of store bought frozen spinach. Perfect for an appetizer at a staff party or other function:
Garden Version 'Spinach' Dip
1 cup sour cream
1 cup mayo
Handful of chopped green onions
Knorr Vegetable Soup Mix
LOTS (maybe 3 cups or more) of frozen garden greens- chopped (kale, chard, beet greens, spinach)
Squeeze of lemon
Salt and pepper
Crush dry vegetable soup mix. Combine all ingredients together. Add frozen greens last. Store in a container overnight. Serve with bread, tortilla chips, crackers, vegetables sticks.
Enjoy!
S.
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