Wow! We kicked off the season with so many delicious garden items! It was such a lovely spring that the high tunnel thrived this year!

The item I tried to be super creative with this year was the spinach. I put my spin on this Sausage & Tortillini Soup. Used Spinach instead of Kale and I used our Pizza Herb Blend instead of all the herbs listed in the recipe. Created a [gluten free] Alfredo, Chicken & Spinach pizza that was so good. I wasn’t expecting to enjoy this Bacon, Spinach Quiche as much as I did. Wow! Loved it so much I want to get my hands on some freezer safe pie tins and pre-make a bunch for the freezer. (I made a gluten free crust for our Quiche.)

With all the fresh veggies a constant supply of dill dip is needed. I’ve been making it fresh because we have dill. But we also have dried our dill and made our own dill dip packets. I’ve also been making our own greek yogurt and using that in the dill dip just feels… next level… homesteader-ish… so special!

Our rhubarb has lived a very tough life. About 5 years ago I traded tomato plants for rhubarb plants. We were living at our old house in town and I immediatly put them in the corners of our garden. To which the mowing crew (my husband) continued to accidently mow them off multiple times!! When we moved I dug them up, put them in a 5 gallon bucket and brought them to the new property. I did not have a vision for where to put them and so in the bucket they stayed… for an entire year. Awful, I know. I finally found a spot for them and got them in the ground for them to be so pokey to produce. We heaped on the compost this fall and wished them well. This has been their year! The plants are huge and healthy and producing so well!! We’ve enjoyed so many delicious treats. One of them being a Rhubarb/Strawberry/Ginger Kombucha!! Another was a [gluten free] Rhubarb Breakfast Cake.