The warm weather and recent rain has been good for growing, and the kitchen has gotten busier. So many fresh vegetables in early May is a healthy benefit of being so close to the fields. It also helps being part of a food circle that brings fresh local bread, cheese and eggs through the farm. Tonight’s recipe takes advantage of this.

View from the onion patch

Spinach Balls with Endive
These pan fried fritters are similar to Indian pakoras. It is a nice way to use spinach, or any other green or cooked vegetable. I used Companionship bread, Heartland Mill flour, and Skyview goat cheddar cheese. The endive’s fresh taste and crispy texture rounds out the recipe.

Ingredients:
1/2 lb. fresh spinach
1/2 cup grated cheese
1 small onion, chopped fine
1-1/2 cups bread crumbs
2/3 cup flour
1 tbsp. dried herbs ( oregano, savory, thyme, and/or rosemary)
4 eggs
salt and pepper
chive flowers for garnish

Endive
Dressing

Method:
Steam spinach for 3 minutes, let cool, squeeze dry and chop
Combine all ingredients, form into balls
Fry in 1/4 inch oil over medium high heat until golden brown
Plate up with endive and add salad dressing and chive flowers