Produce of the Week; Spinach

The Almighty spinach is back in our line up and fridge. We had a short down time on this incredible leafy green but it has been deeply missed by all! This cool weather crop loves our spring and falls here in Alberta and is really thriving in our greenhouse. Full of texture, and a powerhouse nutritionally speaking, this is a great veg to be adding into your weekly diet! Favourite greenhouse snack is a spinach leaf with layers of homemade hummus, sliced carrots, peppers, cucumbers and red vein sorrel micros.

Our test studies have found that spinach is amazing raw or cooked! Our biggest piece of advice is to avoid over cooking this leafy green. Try it tossed into salads, layered into wraps, sandwiches, pizzas, and burgers or blended into smoothies and juiced. Tastes wonderfully steamed or sautéed as a simple side dish, cooked into egg-based dishes including omelettes, quiche, and frittatas. It can also be simmered into soups, curries, stews and stir-fries. It can also be baked into muffins, bread, and pastries such as the Greek spanakopita, stuffed into meats with cheese & herbs, stirred into pasta dishes or cooked in lasagna. Would make a great base for homemade pesto.

Spinach pairs well with herbs such as thyme, basil, lovage, and dill, aromatics such as garlic, ginger, onions, shallots, and chile peppers, nuts including pine, hazelnut, and walnut, cheeses including cheddar, parmesan, cottage, ricotta, mozzarella, and feta, chickpeas, radishes, citrus, squash, seafood, and meats such as beef, pork, poultry, and turkey.

Recipes;

KK’s Italian Wedding Soup; See Photo Two

Juice; https://www.inspiredtaste.net/34429/green-detox-juice-recipe/#itr-recipe-34429

Spanakopita; https://feelgoodfoodie.net/recipe/spanakopita-triangles/

Produce of the Week; Spinach + KK's Italian Wedding Soup Recipe