May Garden Totals and Salmon Pitas with Avocado Butter and Spinach

Chioggia Beets

Up here in the PNW, May is the month when we start to feel like all the work that we did in the garden in March and April will actually pay off. We get to pick a nice variety, albeit small amounts, of produce and our summer fruits and veggies begin to show promise.

Here is what I picked this month:

3 pounds 14 ounces spinach
9 1/4 ounces beet greens
5 3/4 ounces peas
1 1/2 ounces green garlic
1 ounce thyme
1/2 ounce kale
1/2 ounce sage
1/4 ounce chives

Month Total: 5 pounds 1 1/2 ounces

Year Total: 8 pounds 13 1/2 ounces


Salmon Pitas with Avocado Butter and Spinach

1 pound fresh salmon fillet
Salt and lemon pepper
5 ounces fresh spinach
8 pita pocket halves
Avocado butter (recipe follows)


Season salmon with salt and lemon pepper. Wrap in heavy duty aluminum foil and grill over medium heat until fish flakes easily with a fork, 8-10 minutes. Warm pitas until they begin to brown. Fill each pita with 1/8 of the salmon, a smear of avocado butter and a small handful of spinach.


Avocado Butter

2 medium ripe avocados
1 small clove garlic
1 tablespoon lemon juice
3-4 tablespoons olive oil
Salt and pepper to taste

Place avocados, garlic and lemon juice in a food processor or blender. Add 3 tablespoons olive oil and blend until smooth adding additional oil as needed. Season to taste with salt and pepper.