Jen's Backyard

Wednesday, July 31, 2013

Monday, July 29, 2013

Fresh Eggs

It's been two years since we added chickens to our backyard and we haven't looked back. There's something wonderful about eating fresh, organic eggs. Yes, these ladies can get loud and messy, but they have become a part of our family and provide daily entertainment.

Speckled Sunrise, Turk and Freckles

Freckles & Speckled Sunrise

Turk (Turken, the Transylvanian Naked Neck)

And their fresh eggs!

Friday, July 19, 2013

Flowering Artichoke

If you leave artichoke buds on the stem, they flower into stunning purple thistle-like blooms. Enjoy a photo taken from our garden.

Spinach Artichoke Grilled Cheese

Photo and Recipe by keyingredient.com

Ingredients

	Fresh spinach – enough for about 3 cups chopped
	Canned artichoke hearts – about 3 (around 6 ounces)
	2 cloves garlic
	1 tablespoon olive oil
	2 tablespoons sour cream
	1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
	4 pieces bread
	Kosher salt
	Butter or more olive oil)

Directions

1. Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2.  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

3. Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.  