This, my friends, is the first outdoor harvest of 2014. You're looking at twelve ounces of delicious spinach, overwintered from a September planting. I steamed it and added some white balsamic vinegar and salt, and it became a side for our garlic crostini topped with asparagus, morels, and parmesan.
The bread is a garlic sea salt sourdough from Water House Foods, which I love. I could easily eat an entire loaf of this bread in one day ... without butter. It's drizzled with some garlic olive oil, and topped with asparagus and morels from the farmers market and a sprinkling of shredded parmesan. This was absolutely amazing.
That's the extent of the Gross Farms harvest this week. To see what other gardeners are harvesting around the world, check out Harvest Monday at Daphne's Dandelions.