The warm weather we experienced last week caused most of the spring planting of spinach to bolt:
I harvested what I could and pulled the bolted plants:
There are still a few spinach plants remaining in the garden that didn’t look like they were bolting yet. I hope they hang on for a little while longer.
I used some of the spinach to make a spinach and garlic chive pesto. Here is a rough recipe although I didn’t really measure anything:
Quick Spinach & Garlic Pesto
1/2 cup garlic chives
1 cup fresh spinach
1 clove garlic, crushed
4 basil leaves
3-4 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese
Place the garlic chives, parsley, spinach, and garlic in a blender or food processor. Pulse until finely minced. Add olive oil and cheese, and process until blended.
I sautéed the shrimp with a little bit of the pesto, and served over whole wheat linguini:
It was a quick meal and I was pleased with the fresh flavor of the spinach in the pesto:
Other harvests this week have included daily salads from lettuce, spinach, and Swiss chard clippings:
Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.