As You Can See, Sometimes Black Ice is Good and a Really Good Lenten Spinach Pie

Not waves, yet. Lake ice is turning black as it begins to melt
into slush before breaking up. This is the south shore.
Off City Park, the lake looks close to opening back
up although the aerators were pulled during the January thaw.

March 27, 2019.  66 degrees at three in the afternoon.  The month may indeed actually be going out like a lamb. True, we do still have four more days to go... and it is Iowa where weather can turn on a dime. Earlier in the week predictions called for six inches of snow. Not any more. Just a bit of rain... well, and some snow flurries on the 31st.

I'm seeing a band of slush at the shore. 

Geese have been flying over and some have stopped by in the marsh. I saw three pair the other day each staking out an icy corner. This morning there was a bit of water for them to paddle about in.

It will be some time before we can work in our gardens. Still, most of our piles of winter-packed leaves have been raked up and delivered to the Clear Lake yard waste. A huge flock of robins--40 or 50-- swooped in to then peck about in the softened ground. Nuthatches have been hopping up and down the tree trunks. The vegetable seeds have arrived in the mail. I'm thinking of starting some in pots. Lettuce and spinach "bowls" sound like they might be a useful, early way to get crops going.

I know I do have a favorite recipe for spinach that uses frozen chopped spinach. Tasty as a side dish, or even a main dish for meat-free meals.

"Shakespearian" Spinach Pie

I found the inspiration for this spinach tart in a recipe book from England during the 1600s--the era of the first Queen Elizabeth and William Shakespeare. I've updated it, but the combination of currants and seasonings elevate ordinary greens into an unusually tasty delight.

1/3 cup dried currants
1/4 cup brandy or orange juice
30 ounces frozen chopped spinach
4 eggs, lightly beaten
3 tablespoons peach juice, rosewater, or orange juice
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
4 tablespoons melted butter
2 8- or 9-inch unbaked pie crusts
Walnut halves for garnish

Preheat oven to 425 degrees, F. Combine the currants and brandy in a glass measuring cup or other container. Microwave for 1 to 2 minutes on medium until the currants have absorbed the liquid. Set aside to cool. thaw spinach, and press out ALL the water. Put eggs in a medium mixing bowl, add juice and seasonings. Beat well. Add the melted butter, spinach, and currants. Mix thoroughly, making sure the spinach clumps break up, and then divide mixture between the pie crusts. Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and continue baking until filling is puffed and set so that a knife inserted in the center comes out clean, about 20 to 25 minutes. Tart is good hot, warm or cold. Store uneaten tart in the refrigerator for up to two days, or freeze for up to two weeks. NOTE: You may use frozen leaf spinach, but chop well for much easier slices and serving of the finished pie.