Saturday, 24 July...Tell an Old Joke Day

Knock, Knock
Who's there?
Lettuce!
Lettuce who?
Lettuce in, it's hot out here!

Hey fellow Tacomans, it's hot out here. I'm not complaining just saying. The garden wasn't doing much of anything but suddenly it's in overdrive. I've got to pull out all sorts of recipes to make use of what we have and we'll still have plenty for co-workers and friends. Here's a quick recipe for spinach. A loaf of bread and iced tea, and I'll be ready to finish a few things on my continually growing to-do list for the shop.

Spinach & Green Apple Salad
2 T. olive oil
1 T. cider vinegar
1 T. Dijon mustard
salt & freshly ground pepper
5 oz baby spinach (about 5 cups)
1 Granny Smith apple
1/3 c. walnut pieces, toasted in a dry skillet until fragrant, about 2 minutes

- In a small jar with a lid, mix the oil, vinegar and mustard. Season with salt and pepper to taste.
- Toss the spinach with dressing until evenly coated. Then divide among 4 plates.
- Core the apple and slice into matchsticks. Sprinkle 1/4 of the apple pieces on top of each salad portion. Follow with walnut pieces. Serve immediately.
Tschuss,
Elizabeth

Thursday, 27 May...National Sunscreen Day

It maybe a bit premature for sunscreen but it's a nice day in Tacoma, the sun's shining AND the Farmer's Market is open on Broadway!

Today I picked up fresh spinach for dinner and decided to fix -
Bay Scallops with Spinach.

2 lbs. of fresh spinach,stemmed & washed
1 lb. bay scallops
3 large cloves of garlic
1/4 cup of white wine
2 T. fresh lemon juice
2 t. olive oil
2 t. salt
1 t. of grated lemon zest
freshly ground pepper to taste

- Heat 1 T. of olive oil in a large pot over medium heat
- Add the garlic & lemon zest, cook for 20 seconds, stirring continuously
- Add the spinach, toss until wilted
- Drain off the liquid, season with 1 t. of salt & pepper. Keep warm
- Heat the remaining 1 t. olive oil in a large skillet over medium heat. Add the scallops, saute for 1 minute or until just cooked through.
- Remove the scallops, add the lemon juice and wine.
- Cook, scraping the bottom of the pan.
- Remove from the heat, toss in the scallops, season with the remaining salt and pepper.
- Serve by placing a mound of spinach in the middle of a plate and surround with scallops.

A loaf of bread (there are several bakeries at the market) and a nice bottle of wine (I recommend Abby's on Broadway - inside Sanford & Son Antiques)and you have a meal worthy of bragging about!
Tschuss,
Elizabeth