It’s been hot in Seattle! And, as a delicate northwest flower, it’s nice not to heat up the kitchen with too much cooking. So, this orzo salad (plus the abundance of tarragon and parsley) made sense as a bring-to-work lunch this week. It would also be fabulous for a picnic or a potluck.
Orzo Spinach Salad – Perfect Picnic Fare
We’ve had a heat blast here in Seattle, and while some plants are loving it (the blueberries and strawberries) some plants are kind of scaring us with their enthusiastic embrace of the elements. We cut back an adirondack chair’s worth of parsley this evening…
As you may know, we recently chicken-sat three very productive hens. And one of the benefits of chicken-sitting (besides the fluffiness, camaraderie and general chicken goofiness) is an abundance of eggs. It’s springtime, so a salad with poached egg on top seemed appropriate. And so this salad was born…
Poached Egg on a Salad
Last week, we had the joy of watching our friend Jessica’s chickens while she was out of town. Spending time with the three ladies is hilarious, entertaining, and means all the fresh eggs you can eat. Hooray! Of course, we have to thank the ladies for all their greatness.. which we do… with an ingredient guaranteed to win over any chicken’s heart. Here come the girls!
This way? Or… that way?
Remember the bok choi and snow peas we planted in the raised beds back in March? Well, they’re growing away! Here’s a little update… Also, if you’re in the Seattle area, this weekend is the Seattle Tilth Edible Plant Fair in Wallingford. It’s a great way to celebrate the beginning of the season and stock up on all kinds of fun starts.
Seattle Tilth Edible Plant Sale!
The name is a little long, but it does pretty perfectly describe this straightforward, hearty, spring-timey soup. Our bok choi is growing at a ferocious clip out in the side garden, so we’re thinking up lots of ways to enjoy the harvest. And there’s a secret to the deeply flavorful broth – some fish sauce our friends brought us from a recent trip overseas.
Bok Choi, Spicy Prawns and Rich Udon Noodle Broth
We eat a lot of greens. They’re delicious, easy to make, and so good for you. Here’s a recipe that works nicely with spinach or anything else green and leafy you might have lying around. (Right now we have a boatload of kale in the garden that this would be delicious with, too.) This makes a lovely accompaniment to the Chicken Tikka Masala we shared with you the other day.
Chicken Tikka Masala