I have spinach up, I have tomatoes in the greenhouse (less SIX the @#$%^&! mice chewed off), red peppers in the house still under lights, and I started basils and lettuces and Zinnia this past week (also in the house, germinating).
Picked a lovely bunch of Daffodil this morning - they opened right on time for Easter Morning. :)
It looks like I’ll have TONS of Daffs and Tulips for cutting; so glad I added to the garden beds two Falls ago. Puppies re-arranged some of one bed, but it’s just for cutting for me, not for winning Blue Ribbons. ;)
I eventually forgive them ALL of their naughtiness.
Spinach Stuffed Baked Tomatoes / Colorful, healthy bite-size appetizer.
Ing lb tomatoes 6 oz baby spinach 3 green onions chopped 1 tablespoon unsalted butter ⅓ cup light sour cream ½ cup Parmesan cheese 1 dash red cayenne pepper 1 ½ tablespoons panko bread crumbs
Steps Wash/dry tomatoes. Trim tops; scoop out centers. Salt insides; turn upside down; drain 15 min.
Steam spinach 1-2 min, drain well. Squeeze out excess water and rough chop. Sauté onions, butter on med til translucent. Remove from heat and stir in spinach, sour cream, Parm, dash of cayenne pepper. Add one tablespoon Panko, s/p. Stuff tomatoes. Place in a lightly greased baking dish and sprinkle with more breadcrumbs and Parm. Bake 350 deg 20 min til hot and bubbly.
I have a nice row of daffodils on the path to the barn. Some we brought from our old house, at least 15 years there and 41 years here. An old variety. Why don’t you stick one of your cats in the greenhouse?