Meatloaf a la Spring

Couldn’t resist sharing a picture of our tasty Sunday dinner. Equal parts ground beef & pork, chopped green olives, onion, egg, cracker crumbs, salt, pepper & A-1 sauce. The mashed potatoes are from last year’s Island Sunshine potatoes (so far the best variety we’ve ever grown) with plenty of sour cream mashed in. Leftovers are just as tasty as the original dinner!
The picture above is of Copra onions, a popular storage variety that we’re trying out this year. Last year’s onions finally ran out in mid-March, and these should be even more prolific with an early start and heavily compsted soil. We started seeds under a lamp in the house, then moved them to the greenhouse, and finally out to the garden last weekend. Hopefully they will settle in enough to weather late frosts, but we can always start more if need be.

Territorial Seeds says this about them:

“When all your other stored onions have turned to powder, you’ll still be enjoying Copra. Our best storage onion and the unequaled leader in hard storage types. Adapted to long-day areas, it is a medium-sized, round, dark-yellow-skinned onion with ivory flesh. The thin necks dry quickly. In storage trials, Copra was as sound and flavorful in the spring as when freshly harvested in the fall. High in sugar and moderately pungent, Copra makes excellent French onion soup. “

Those pretty spuds above are a brand new variety developed by Wood Prairie Farms called Prairie Blush. It has won a Green Thumb Award from the Mailorder Gardening Association as one of the top six introductions for 2009. It is a mutation of Yukon Gold with a little denser, moister texture, aside from the lovely pink blush. If you want to read just how this tattie was discovered and developed, check out this fascinating article, One potato, two potato, three potato … SCORE , from the Portland Press Herald.

We’ve pretty much decided on our favorite spinach variety after a few trials – Baby Leaf Catalina, from Renee’s Garden seeds. The flavor stays sweet, they don’t bolt as fast as the other varieties we tried (Bloomsdale), and so far they aren’t bothered by any pests. We’ve got some starting under the lamp indoors, along with the first chard & lettuce seeds of the season. As they sprout, we’ll move them to the greenhouse to grow more before planting them out. Then we’ll keep starting more veggies as the weather warms up. Next on the list after greens are white and purple kohlrabis, broccoli & beets.

And as usual, the cats of Seven Trees are incredibly excited by the whole gardening experience…I don’t know how Magnus gets into those pretzel positions!

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3 thoughts on “Meatloaf a la Spring”

  1. Sorry about that! We get over 100 spam sign ups a day, and sometimes can’t tell legit ones from spammers. Please can email the user name you tried to register with to biscuit ‘at’ 7trees.org and we’ll get you signed up.(Replace the ‘at’ with @)

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