Originally posted by Sarah – May 23, 2015
We had a great time at the annual sheep shearing today at Springdell! We brought our picnic and enjoyed it out on the hill while we watched people take pony rides. The boys climbed on every tractor while Alex and I sampled coffee and cream soda. We visited the animals, chatted with friends and watched the sheep get their summer cuts. All in all, a great day and we were super happy with the weather today, although the wind could be a bit cold!
Tonight we grilled up some chicken that had been marinating in a pomegranate vinaigrette since breakfast. We also threw some pineapple slices on the grill as well, so good! While that was cooking on the grill I was working the veggies inside. A simple tomato salad and a creamy onion and spinach dish.
I started by simply quartering a bunch of those beautiful tomatoes from the share and tossing them with rice vinegar. Done.
Next, I sliced one small onion from a past share and started that on low in my wok pan. I’m not a huge onion fan but I really do love the way they smell when they are being cooked up on the stovetop.
While that is going with some oil I was able to take a whole bag of spinach, wash it and stem it. A whole bag of spinach always looks like a ton but when you are cooking spinach it cooks down to just a fraction of what you think it will! I added a bit of Amish roll butter to the pan and all of the spinach. I didn’t bother to chop it at all because of the shrinking.
This is really quick cooking, in about a minute or two you can already begin to see it wilting in the pan.
In about 4 minutes the spinach had totally wilted and I added salt and pepper as well as about a 1/4 cup of cream. Cook it down until only about a 1/4 of the liquid remains.
This isnt exactly creamed spinach, more like a creamy spinach and onion side dish. Pretty tasty! The boys are asleep in bed and I’m about to head out and water the freshly planted veggies in the garden. Until next time, enjoy!