Sorta Summer Vacation

We are kind of on a summer vacation from the blog. Our garden is actually providing us with a ton of vegetables (chard! kale! garlic! scapes! tomatoes! herbs! collards! lettuce! beets!) and it’s really been too hot to cook. Since the thought of just having posts read “salad and sandwich for dinner – too hot to cook” seemed a bit dull, we have decided to post when we make awesome things.

Green Spread

Like this “Greens Spread” (it may not look amazing, but it is). Based on a friend’s recommendation of a 101 Cookbooks recipe, which I couldn’t find, I just thought to wing it. We had a large bag of collards, about 1 cup beet greens, a handful of parsley, some basil and a lovely bulb of garlic from the garden. I cleaned and steamed all of the greens with about 4 cloves of garlic in a steamer. I then pureed the greens with one cup cooked chickpeas (cooked in the pressure cooker earlier in the week), some breadcrumbs, salt, olive oil, pepper and lemon juice until the consistency was nice and thick. Boom, a huge serving of vegetables in one pint jar.


7 Comments on “Sorta Summer Vacation”

  1. Jenn says:

    I was really intrigued by this–but wanted more of a recipe. I found 101 Cookbooks’ Herb Jam with Olives and Lemon Recipe that looks similar, but I love the bean add-in. I guess I’ll have to wing it!

  2. tinaspins says:

    There is a rough guideline! Broken down in a somewhat better way:
    large bag of collards (5 cups chopped)
    about 1 cup beet greens
    a handful of parsley
    5 basil leaves
    4 cloves of garlic in a steamer
    Puree the greens with one cup cooked chickpeas (cooked in the pressure cooker earlier in the week), some breadcrumbs, salt, olive oil, pepper and lemon juice until the consistency is nice and thick.

  3. Sara A. says:

    Lettuce from your garden? In the SUMMER? What is this alternate universe you speak of?

  4. tinaspins says:

    Clarification re: lettuce – I was talking about ALL the stuff we’ve been harvesting throughout the summer. And I forgot up mention our puple string beans!

  5. Red Foodie says:

    Thanks for this post and thanks tinaspin for summarizing the recipe. You made it easy for me to follow.

  6. I love your blog! I just discovered it, and can identify with your garden bounty! We’re trying to keep up with all our greens right now from the garden. I love the premise though – $30 a week! How did you get started on this challenge?

    • tinaspins says:

      Hi Rachel,

      We pretty much started doing this about 2.5 years ago – basically because we were letting a lot of food go to waste AND spending a lot of money. The $30 was kind of arbitrary, but it works!


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