Spicy Spinach and Artichoke Dip

1 small package fresh baby spinach (7 oz)
1 onion, chopped
1 T olive oil or lard
1-3 cloves fresh or fermented garlic, finely chopped
1-2 cups mozzarella cheese
1/4 cup grated Parmesan or Romano cheese (optional)
2-14-oz cans artichoke hearts, drained and chopped
1/4 tsp cayenne pepper
1/8 tsp turmeric (optional)
1/2 tsp black pepper
1 tsp salt
1 cup yogurt or cream (optional)

In large skillet sautee onions in oil until caramelized. Add spinach and cook until just wilted, stirring. Place spinach and onions in mixing bowl. Add chopped garlic to pan and brown for a couple of minutes. Add garlic to spinach and onions. Combine the rest of the ingredients with spinach mixture. Pour into greased 2-quart casserole dish and cook for 30-40 minutes in 400 degree oven until bubbly and lightly browned on top.

Alternative:  Bake in individual greased ramekins.  Adjust baking time accordingly.  Remember, bubbly in center and lightly browned on top.

I used my convection oven setting on my toaster oven, 450 degrees for about 20-30 minutes.

Spoon into small bowls and serve with organic tortilla chips.

Fall Garden

My fall deck garden is thriving but I have had to fight for my plants.  The bugs, caterpillars, even wasps and spiders all tried to own it.  I picked a lot of little caterpillars off of my cabbage and broccoli plants.  Strangely enough, nothing is touching the spinach.  That might be a hint for the future.

Here are progression shots:

August 30, 2012

September 8, 2012

October 3, 2012

We have eaten many of the dwarf bok choy already but have not harvested any of the other crops yet.  Spinach and lettuce will be the first by the looks of it.

Spinach (left) and Dwarf Bok Choy (right)

Red Salad Bowl Lettuce

I am thrilled to see the snow peas growing like weeds, blossoming and already growing snow peas.

Heirloom snow peas growing on deck in containers

The largest container of broccoli plants is exceeding my expectations.  I watch anxiously for the first sign of our favorite fall veggie.

Broccoli growing over the edge of its large container

The Aichi Chinese cabbage have been a huge fight and I'm not sure I'm winning.  First aphids then one kind of caterpillar and then another.  It is cool but not cold and the insects are taking full advantage of the mild weather.  I have at least 25-30 seedlings to replace these but they are under attack as well.  I spray with a peppermint oil spray I made.  It kills most of the aphids but not the caterpillars.

Aichi Chinese Cabbage

Red cabbage are beginning to form heads.  I hope I get at least three tiny heads of red cabbage before it freezes.

Red cabbage

Finally, I continue to harvest tomatoes: cherry and San Marzano, and the occasional Moskovich.  Next year I will definitely plant some late tomatoes.  I was told that they taste better than any of the early varieties.

Tomato bed that spread out on both sides

The cucumbers are barely growing, tiny and stunted.  Even the two that I left on the vine that were over 16" long aren't ripening well for seed harvest.  I am hoping I get enough seeds to share and plant next year.  I will definitely ripen cukes on the vine earlier next year.

How is your fall garden growing?