Onions, chives, and spinach are good for you, and my kitchen garden is overflowing with them.  A relative, who turned 108 years old last week, claimed to be an onion addict (she eats raw onions everyday).  I can't help but wonder if this contributes to her good health.   This recipe combines fresh garden onions, chives, and spinach for a delicious take on pizza (It's also a great way to use all the excess greens in your veggie patch).  Bon Appetite

A LITTLE HISTORY ABOUT THIS RECIPE 
As a child of the sixties, I fell in love with this healthy pizza crust.  Back when "homemade pizza" was created from a box, my mother made this crust recipe from scratch .  This simple dough will be your go-to-meal in a pinch.  Add a few fresh herbs to the crust or chop organic garlic, basil, oregano, and chives for additional flavor.  

PIZZA CRUST RECIPE

Makes one 14 inch pizza
2/3 Cup Milk
2 Cup Flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup Canola oil

SPINACH SAUCE RECIPE 

Kitchen Garden: Spinach, Chives, Scallions, & Garlic

PREPARING FIDDLEHEAD FERNS TO EAT 

"Old timers" say the best way to eat fiddleheads is along the streamon an open fire.  All that is needed is a stick of butter, a pan, and a fishing rod.  Fry up the fish and tender fiddleheads in a pan of butter and enjoy a delicious breakfast along the stream on a beautiful spring day.  Does life get any better than this? 

Dandelion Petal Tea is a Spring Tonic for the Liver

Freshly Gathered Dandelion Heads

STEP ONE: First gather dandelion flowers.  It will take about 6 flowers for every cup of tea.

Dandelions are High in Nutrients and Toxin Eliminating Properties

STEP TWO:  Then pull the petals from the green bud and place petals in tea bag.

Fresh Dandelion Petals

The asparagus I buy from my Amish neighbors is so delicious.  They grow both varieties of green and purple asparagus.  I can't tell a difference in flavor between the colors, but it sure looks pretty!  Here is a little springtime recipe perfect for an outdoor brunch or easy meal on a Saturday afternoon. 

HERB SALAD EGGS RECIPE 

6 eggs
2 Tablespoons Sour Cream
2 Tablespoons Plain Greek Yogurt (or Mayonnaise)
2 teaspoons of Mustard (or to your taste)
2 teaspoons of Worcestershire Sauce
Dash of Sea Salt to your taste
Fresh herbs:  dill, chives, parsley (or whatever herbs are available)
Garnish: sliced olives and Paprika

l. Place eggs in pan and cover with water. Boil eggs 5 minutes, remove from heat, and let rest as they continue to cook in hot water. 2.Drain eggs after they have cooled, peel, cut in half, and remove yolks.
3. Place yolks in large bowl with sour cream, yogurt, mustard, Worcestershire Sauce and salt. Mix well with a fork.
4. Add more sour cream if texture is too dry
5. Scoop mixture into halved egg whites using two spoons (like dropping cookie batter).  
6. With kitchen scissors cut fresh chives, parsley, and dill over top of eggs
7. Slice olives and place a sliver on each eggs as a garnish 
8. Sprinkle with Paprika if desired
Refrigerate until ready to serve. Serves 12                

The orchard trees are ready to blossom.

With the arrival of spring comes Allergy Season.  My husband awakened with a headache and the morning cup of coffee did not help.  We checked the Allergy Forecast for the area on www.pollen.com and found the pollen count extremely high.  On a scale 0 to 12, we are experiencing counts of 7.1 to 11.6 this week.  The website is helpful in becoming proactive with allergy problems by avoiding the outdoors during peak times.  If you or your loved ones have allergies, it is best to let flowers bloom where they are planted and not bring them indoors.

Chop celery tops into small pieces.

Several years ago I overhead some ladies talking about wasting food.  They were in the kitchen of a reception hall chopping celery for a wedding feast.  Most of these women grew up during the depression, and were appalled at the wastefulness of food.  They were discussing what to do with the celery tops when someone suggested freezing them. Since that day, I think twice about wasting food and always freeze the celery tops and leaves. 

To freeze, put celery tops in pint jar leaving 1 inch space.

I start by cleaning the celery stocks and chopping off the celery tops. The long stems are placed in water to eat fresh. The leaves and tops are chopped into smaller pieces and put into a glass pint jar; leaving one inch for expansion when freezing.  Keep the jar on the freezer door for easy access when making soups and stews. Now that's being resourceful instead of wasteful!   

Store on freezer door so celery is handy for adding to soups. Remove only the portion needed for recipe.

I found a scrumptious crepe recipe that's so amazing I have to share it!  This recipe does not contain eggs or milk.  The taste is deliciously satisfying, and the mix can be made into waffles or pancakes by adjusting the water.  Freshly ground wheat and flaxseed are the secret ingredients to this formula.  The elasticity of milled grains makes this batter fluffy and crisp.  Top it off with a sinfully decadent filling of Greek yogurt, creme cheese, and local honey (I used fat-free/cholesterol-free dairy products), then plop a few ripe berries on the side, and you have a guilt-free breakfast that your body will thank you for later.  Yum-Yum! See RECIPE below

WHOLE GRAIN CREPES

HELPFUL HINTS
I used a regular coffee grinder to mill the flaxseed since the WONDER MILL prohibits grinding oily nuts and seeds.  Then I ground golden wheat kernels to a fine powder on the WONDER MILL's pastry setting.  To master a light and fluffy crepe, mix the ground flaxseed with water and baking powder before adding other ingredients.