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I made lunch with spinach from our garden, using last year’s oven dried cherry tomatoes and a few chunks of frozen red peppers. I am trying to use up last year’s preserves, although it is getting harder as the fresh stuff is starting to appear on the kitchen table.

When we were younger and I was considerably busier, I used to resent the unexpected buckets on the table – you want me to deal with this NOW? Especially when large amounts started to come, so my darling secured a few outlets, friends with no gardens and he would give away most of the stuff he grew. There were times I would miss out on beets or tomatoes, because I forgot to ask for them. When we retired I slowly took them back. We still share with friends and family, but now I happily use all that he brings me. Nothing beats the value of fresh, pesticide free produce, even if you have to wash it leaf by leaf by leaf.

spaghetti for 2 servings
1 + 1 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 red pepper, chopped [I used frozen]
1/3 cup dried cherry tomatoes or 1 cup fresh cherry tomatoes
1 large handful of fresh spinach
2 Tbsp balsamic vinegar
salt and pepper to taste [I used Chef’s Salt]
1/4 cup crumbled feta cheese
salt and pepper to taste

  • Cook the spaghetti in a large pot of boiling salted water until al dente.
  • Drain the pasta.
  • Heat 1 Tbsp olive oil in a non stick skillet over medium heat and add the garlic, slow fry it stirring, until golden.
  • Transfer the garlic with a slotted spoon to paper towel lined plate to drain.
  • In a large skillet, heat 1 Tbsp olive oil and add the tomatoes, spinach, and balsamic vinegar.
  • Cook over medium heat until the spinach is wilts.
  • Toss the cooked spaghetti with the tomato spinach mixture.
  • Season the pasta with salt and pepper.
  • Sprinkle with the crumbled feta cheese and toasted garlic bits.
  • Serve warm.


  1. I bet this would also taste great with soft unripend goat cheese in place of the feta.

    1. I suppose it would be if you like goat cheese.

    2. Well, r eal feta is usually made with goat or sheep milk.

    3. To my knowledge feta is made from sheep's milk. In Hungarian feta cheese is called juhtúró [sheep's curd].

  2. My parents' garden was a great producer of goodies like these and after retiring they actually had a roadside stand to sell their produce. I even took some of it but, not being a big veggie fan, I was quite limited in my wants.

    I'm curious why you have crumbled feta cheese twice in your recipe. As to the spinach, the fresh stuff always seems to go bad before I use it when I DO buy it that way so I prefer the frozen boxes for convenience. My tomatoes would have to be cooked down into a marinara sauce first. :)

    1. I wanted more feta? No, it was a typo and I fixed it. I buy Greek feta by the kilo and keep it in the freezer. Then I chop some off with a cleaver as needed.

    2. I was actually talking about my problems with fresh spinach which is so perishable. My mom used to keep her feta in the tub she bought (from Costco) it in as it was filled with brine.

    3. Oh I can see that. I too have to work at using up a bunch before it goes bad. Freezing some of it is an option, but I always think I will use it up in time. Haha no.




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