Our growing season is slowly coming to an end in Calgary. We were incredibly lucky to get some full zucchini’s with the unusually warm weather. We harvested the last of the potatoes, spinach and beets. All that is left are the carrots which we are hoping to keep until the first frost so that they will be super sweet.
After harvesting an entire bed of spinach, I needed to find a way to use them up stat. I find loose spinach leaves take up so much space in my fridge. Luckily, once it’s cooked down it shrinks a lot. So I have been adding spinach to almost everything these days. Noodle soups, scrambled eggs, pasta, smoothies, etc. I also started experimenting stuffing it into flatbread. I was inspired by a Turkish food stand at our local farmers market and their spinach and feta buns. These flatbread are really good. I think the addition of gruyere cheese really makes them extra delicious. I hope you enjoy them!