Windowsill Gardening

Being obsessed with Pinterest, I came across a gardening pin on how to re-grow scallions.  I had never even thought of this but it makes perfect sense.  I figured it would be a great way to start our Spring gardening and simple enough that the girls could get involved.  From what I've read, all you have to do is place your scallion ends in a bit of water and place in a sunny windowsill, change your water every few days and soon you'll find that the scallions will have shoots and keep you restocked for several cycles. 

Now, whether or not this will actually work?  The jury is still out.  I will, however, keep you posted!  Hoping to make a yummy scallion tart if I'm successful!

Scallion Mushroom and Spinach Tart (adapted from Whole Living)

1 teaspoon kosher salt

1 pound mushrooms

5 tablespoon extra virgin olive oil

12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry

3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry

10 (14-by-9-inch) sheets phyllo dough

6 ounces feta cheese (about 2/3 cup)

3 large eggs

1/3 cup milk (or substitute plain almond milk or make your own!)

3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Preheat oven to 425 degrees.

On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more.  Let cool briefly,
then squeeze spinach dry.

Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.

Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)

Reduce oven to 375 degrees.

In a blender, puree the feta, eggs, milk, and remaining1/4 teaspoon salt until smooth. Add
herbs and pulse to combine. Spread vegetables over crust and pour custard over top.

Place tart back on baking sheet in oven and bake until custard is set, 20 to 23
minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides
of pan and cool at least 10 minutes more, until ready to serve. If not serving right
away, slide off of bottom and onto wire rack.