Tag Archives: spinach recipe

Spring Spinach With the Birds

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This afternoon I’m hosting our local women’s group for an appetizer potluck and reading of A Bushel’s Worth. I’m roasting mushrooms with Greek salad stuffing, which means walking out to the garden to pick baby spinach. Our farm season opens in three weeks and the spinach will be much bigger by then. For now, I’m content with smaller leaves, but it does take longer than one would expect to fill a whole bag.

Seems like the bag stays only half-full for quite some time, but I don’t mind. I’m listening to two Western meadowlarks trilling back and forth from the giant cottonwoods along the irrigation ditch. You can listen to one of a Western Meadowlark’s songs here.

I’m originally from North Dakota, whose state bird is the Eastern Meadowlark. My grandmother often noted in her diary when she heard the first meadowlark’s call:

“Wed, April 6, 1983: We walked to the creek and found mayflowers and heard a meadowlark sing.

It took me many years to get used to the Western Meadowlark’s song with its notes ascending and descending in a different order than that of North Dakota’s state bird. But both birds share the complex musicality of their song, more lyrical than many a bird’s call.

As I listen to the meadowlarks’ duet in stereo near the spinach bed, I also hear a pair of Red Tailed Hawks shrieking high above me. I can see them, too, as they circle our west field on the other side of the ditch. But I can’t see the meadowlarks, even when I walk near the trees from which they’re clearly singing. I’m surprised not to find them with their bright yellow breasts. Today, they’re camouflaged by the new green leaves of willows and cottonwoods breaking from winter rest.

On the way back to the house with my bag of spinach, I spot a Downy Woodpecker near the knot in our old crabapple tree. No mistaking this bird’s red head and black and white body. I wish I had my camera as the bird senses my approach and flits off to a higher elm.

Spring has been slow to arrive this year. We transplanted 10,000 onion and leek starts last Saturday, a week later than the previous two years. The next day, a wet spring snow watered in the grass-like shoots. We love our alliums at this farm, depending on them all season and even through the long winter. In three weeks, we’ll harvest walking Egyptian onions for our members, followed by green garlic, garlic scapes, early garlic, and green onions, until the full-sized garlic, onions, leeks, and shallots are ready mid-summer.

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Today, I’ll use the last of the stored shallots in the mushrooms I’m stuffing. You can find the recipe here on our website. I’m looking forward to sharing A Bushel’s Worth with women in our community tonight. I joked that I’m going to read the romantic parts, but, in fact, I’ve decided I will. John and I met in the spring; on our first farm date, we made our first salad together from newborn herbs and greens. Seems fitting to share that memory on this sparkling spring day.

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If you can’t join us tonight, you can view a farm reading of A Bushel’s Worth here, along with great music from Joe Kuckla and Alex Johnstone. Happy spring!

 

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Filed under ecobiography, sustainable agriculture