Thanks so much for your prayers and kind encouragement these past weeks/months as our family battled sickness after sickness. I am so grateful for each of you and so grateful to be feeing better again! (Plus I’m so excited to have the time and energy to blog again!)
I love the first spring in a new home. It’s so fun to watch the yard and see what surprises come up: a sunny patch of daffodils, a bush that’s radiant with flowers, or a tree whose unfolding leaves are so beautiful.
This year though, I’ve determined to do more than simply enjoy the beauty. I want to learn about the trees and flowers and even the weeds in our yard. I want to learn about them, and teach my children about them.
Learning about the incredible variety of weeds that stubbornly grow beneath our feet, makes the grandeur of Creation come alive before your fingers (or toes). Plus, while you investigate the wonders, you’re soaking up Vitamin D from the sun and breathing in the fresh spring air.
Did you know that the early American settlers brought weeds to plant in the new world? That’s right. Millions of dollars a year are spent trying to eradicate the dandelions and other weeds so prized by the early settlers. (Read why dandelions are so loved here!)
For our neighbor’s sake, I’ll try to keep the dandelions at bay in the front yard, but dandelions, onion grass, plantain, red clover, wood sorrel, and the variety of other edible and medicinal weeds are more than welcome in our fenced-in, pet and pesticide-free backyard.
The children and I have had so much fun finding the weeds native to our yard, marveling at their uniqueness, and learning about them. We’ve been pleasantly surprised at how many of them are edible and even really good for you. (Always make sure, of course, that there are no inedible or poisonous look-alikes!)
To celebrate the arrival of fresh spring dandelions, we decided to make a “Backyard Spinach Quiche.” It was delicious, though next time I plan to add quite a few more dandelion petals.
Backyard Spinach Quiche
adapted from Better Homes & Garden
- 9 inch single pie crust (I replace the shortening with real butter and love it!)
- 8 beaten eggs
- 1/2 cup sour cream
- 1/2 cup cream or milk
- 1/4 tsp. salt
- 1/4 tsp pepper
- 1 1/2 cups frozen spinach, thawed (or 3 cups fresh spinach or fresh backyard greens!)
- petals from 2+ dandelions, thoroughly washed
- 10-20 pieces onion grass, thoroughly washed & finely chopped (or 1/2 cup onion)
- 1/2 to 1 cup crumbled bacon or diced ham, optional
- 2/3 cup cheddar or mozzarella cheese
- Bake un-pricked pie shell at 450F for 10 minutes, or until dry and set. Reduce oven to 325F.
- Stir together remaining ingredients
- Pour egg mixture into baked pastry shell. Cover edges with foil, if desired.
- Bake at 325F for 45 to 50 minutes, or until knife inserted near the middle comes out clean. Let stand 10 minutes before serving.
Linked up at Mama Moments, Growing Home, Encourage One Another, Healthy 2Day, Frugal Days, Sustainable Ways,Works for Me, Wild Crafting Wednesday, Walking Redeemed, Proverbs 31, Natural Living, & Simple Lives
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