Attila is madly planting the starts from his little greenhouses. He has most of it in the ground, another day should see it done for now. Some plants won’t go into the ground for another few weeks.
About a week ago the garden spinach started coming in. It is doing really well, and comprises half of the greens in our daily salad. There is quite a bit of it though, so I decided to try making a Cream of Spinach Soup Base. The spinach (about six quarts loosely packed) and one peeled garlic bulb were cooked in the instant pot for one minute with a quick release. A large onion was chopped, then sauteed in 1/3 cup of olive oil. The onion was removed from the pot, leaving as much olive oil in the pot as possible. The onion, spinach, and garlic were placed in a blender with one cup of vegetable broth, and then pureed. The flour, pepper, and salt were added to the oil in the sauce, and that was cooked for a few minutes. The spinach mixture was added to the pot, then the mixture was cooked for a few minutes. This made enough base for five bowls of soup.
The result makes a delicious bowl of soup! It sure is green!
Spinach harvesting will stop when the weather turns hot, best to make the most of it now. Tonight a large amount of spinach was harvested from the garden, Attila is cooking it with a peeled bulb of garden garlic, in the instant pot, for one minute, quick release. After that cools it will be frozen, and will be used during the winter to make soup bases for lunches.
I add two things to my soup base when I whipping up a hot bowl of cream-of soup. One is a teaspoon of ground flax seed, I stir that into the soup base before adding the milk and heating it up in the microwave. After the soup is hot, I stir in one teaspoon of white miso.
I eat the same thing every day, for breakfast, and the same thing every day for lunch, with variations on a theme. At breakfast the raw vegetables and fruits vary by season and sales. At lunch the cream-of soup varies by type of vegetable used to create the soup base. I LOVE not having to think about what I am going to eat for breakfast or for lunch. What I am eating is healthy, I like it, it is very economical, I don’t have to figure anything out, and it is relatively easy to prepare.
Worldly
Weather
15°C
Date: 8:00 PM EDT Friday 29 May 2026
Condition: Mostly Cloudy
Pressure: 100.7 kPa
Tendency: Rising
Temperature: 14.9°C
Dew point: 0.9°C
Humidity: 39%
Wind: N 40 gusts 65 km/h
Visibility: 24 km
Quote
“Not everything that can be counted counts, and not everything that counts can be counted.”
Albert Einstein
1879 – 1955
We eat a lot of spinach, we mostly just steam it, eight minutes in the steamer pot. (But we just buy the organic spinach in a big box.) I used to eat eggs every day. But when I learned I have a fatty liver, we reduced the egg consumption. Instead of two eggs every day, it’s one egg every other day. To keep track, even (“e for ‘egg'”) days are egg days. Odd numbered days are “other”. Today I will have some left over black eyed peas with my egg. (A can of beans used to make two portions. Now that Julia and I are older, it makes three portions.)
Joan, nice to buy organic spinach! I think you would have trouble trying to grow it in your climate, it starts to bolt as soon as a hot day arrives, and after it bolts it is bitter. So great that it is available by the box where you live!
I too have fatty liver, it is part and parcel of the inherited lipid issues.
I love eggs! Eggs are the only item with which I disagreed with Dietitian at the Cardiac Rehab. She felt eggs would be OK, based on some recent research, and that may be true for people without lipid problems, but I have serious lipid issues, enough to be taking injections and pills for, so I am not going to eat things that are going to add to the lipid load. However, having said that, I use an egg in my muffins (1/12th per muffin), and when I am feeling a wee bit deprived by all the restrictions I will go all out and have a one egg salad sandwich, with mayonnaise in it to boot! So I still eat eggs, but usually just as an ingredient.
There is a new medication in trial, a shot that would change the DNA issue for those of us with this lipid condition. I am not eligible for the trial, I investigated that with the endocrinologist, but it might help me if it gets approved at some point.
The spinach looks delicious! Much better than store-bought.
Sandy, it is the best looking spinach ever to come out of our garden! This spring a load of compost was purchased, it was expensive, but needed for the raised beds. The plants are loving this compost, the spinach is the first crop out of the raised beds. We do produce our own compost, but not in such quantity, the truckload really has improved the garden soil!