So today I want to show you the progress of my Organic grown Spinach & Serrano Chili's. So here are the pictures of the vegetables I am growing now:
Risotto with Spinach, Green Onions and Chives
Ingredients
- 5-6 cup organic chicken stock
- 2 tablespoons Organic Valley Cultured Butter
- 1⁄4 cup shallots, finely chopped
- 1 teaspoon dried thyme
- 1 1⁄2 cups arborio rice
- 2⁄3 cup dry white wine
- 6 cups fresh spinach leaves, cut into strips
- 1⁄4 cup green onions, chopped
- 1 cup Organic Valley Shredded Parmesan, divided
- 1⁄4 cup chopped fresh chives, divided
- 2 tablespoons Organic Valley Cultured Butter, cut into small pieces and softened to room temperature
- salt and pepper
A bowl of creamy, steamy risotto is welcome most any time of year, but it’s particularly soothing on a rain-chilled day in spring. This one features fresh, first-crop spinach and blood-revitalizing onions and herbs. The secret to its deep savor is the addition of organic cultured butter, swirled in at the end of the cooking time. Come in from the storm and be nourished.
Directions
1. Bring stock to a simmer in saucepan.
2. Heat butter in a large, heavy saucepan over medium flame. When the butter begins to foam, add the shallots; reduce hit a bit and cook, stirring occasionally, until shallots are cooked, about 5 minutes. Add thyme and rice and stir 2-3 minutes to completely coat the rice with fat. Add the wine; stir and cook, stirring frequently, until nearly all the wine has evaporated, about 2 minutes.
3. Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of the stock is absorbed. Continue to add the stock, a ladleful at a time, and stir it almost constantly (or at least very frequently) until each ladleful is absorbed before adding the next. The rice is done when it’s creamy-tender, which will take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in the spinach and green onions a few minutes before the risotto is done.
4. When rice is done, fold in half the cheese, most of the chives and the softened butter bits. Season with salt and pepper to taste. Serve immediately, sprinkling each serving with more cheese and a few chives.
Omelet with Fresh Spinach, Feta and Olives
- Servings 4
Ingredients
- 12-16 ounce fresh organic spinach
- 2 tablespoons Greek dressing ( or homemade vinaigrette flavored with oregano)
- 1⁄2 cup black Greek olives, coarsely chopped (or kalamata olives)
- 8-12 Organic Valley large eggs
- 1-2 tablespoon olive oil, divided
- 4 ounces Organic Valley Feta cheese, crumbled
- pepper, freshly ground
In this Greek-style omelet, an oregano-seasoning salad dressing is used to both saute and flavor the filling. For an easy topping, consider chopped fresh tomatoes or additional crumbled feta.
Directions
1. Clean spinach, remove stems, and coarsely chop the leaves. Heat Greek dressing in a very large skillet, add chopped spinach, and cook over medium heat, stirring often, until wilted. Raise heat to high and cook until nearly all the liquid as evaporated. Turn off heat and stir in black olives. Keep warm.
2. Make omelets one at a time in a small, non-stick (8-inch) skillet with sloping sides. For each omelet, beat two or three eggs in a bowl. Heat a little olive oil over high heat in the skillet. Pour in eggs; they will immediately begin to set on the bottom. With a spatula, pull egg from outer edges of pan towards the center; the uncooked egg will spread and cook. Keep doing this until most of the egg is set-- this will only take a moment--then spread any remaining uncooked egg across surface of omelet. Reduce heat to low. The egg will continue to cook as you distribute some of the crumbled feta, spinach filling and pepper over the surface. Holding a plate close to the pan with one hand and shaking the pan slightly with your other hand, slip omelet onto a plate, rolling it into either a cigar shape or folding it over into a half-moon. Serve immediately or keep warm in a 200-degree oven while you prepare additional omelets.
Home Made Organic Salsa
Ingredients for Best Home Made Salsa Recipe
- 6 large seeded chopped Organic peeled tomatoes
- 2 cups seeded chopped Organic green peppers
- 3 seeded Organic Serrano pepper, chopped
- 3/4 cup chopped Organic onion
- 1 1/2 teaspoon Sea salt
- 2 cloves minced Organic garlic
- 1 1/2 cups cider or wine vinegar
Directions for Best Salsa Recipe
- Combine tomatoes, peppers, onions, sea salt, garlic, and vinegar in a large pot.
- Bring to a boil, reduce heat and simmer 20 minutes.
- Pour into hot jars leaving 1/4 teaspoon head space an adjust the caps
- Process for 30 minutes in boiling water bath.
- Yields: 6 half pints or make fresh and store in refrigerator.
