It was a busy day in the greenhouse with so many seedlings needing to be potted up. The hydroponic spinach, as well as, the tower spinach, all needed to be harvested too.
As you can see, both growing methods have resulted in a nice amount of spinach for the first round.
I'm letting the spinach continue to grow and see if they fully flush out again.
I decided there was enough to make a Fetticini and Mussels for dinner.
I had some mussels in the freezer and all I needed was an onion, Italian cheese, butter, cream, and an egg. Then, of course, the Fetticini pasta. ;-)
While waiting for the pasta water to boil, roughly chop the spinach and dice the onion. Melt a 1/2 stick of butter in a large frying pan, add the onion, and saute until translucent.
Next, add the spinach and cheese cooking until wilted.
Wait until the pasta is almost cooked before adding the egg and cream, stir well. Next, toss in your mussels and cook until the shells all open, discard any that don't open. While waiting for the pasta to finish cooking, I remove the mussels from the shells to make it easier to eat.
Toss the drained Fetticini with some of the sauce to coat the pasta.
It is time to serve and enjoy, garlic bread would be a nice addition to the meal.
I have to say that even my husband commented on how delicious and vibrant the spinach was in this dish. It is amazing how much flavor there is from fresh picked to that which comes packaged from the grocery store.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
