There has been some tasty spinach coming from our local farms, and we have two recipes today in it's honor. Like other green leafy vegetables, Spinach has lots of iron. Cooked spinach can even have more iron than red meat! Spinach is full of lots of other great stuff too, like vitamins A, C, E and K. This vegetable has been used around the work for centuries, but there's always something new to make! Try one of our recipes or post a spinach recipe of your own!
Spinach Squares
A great dish to store in the fridge and heat up for breakfast!
Preheat oven to 350 F
Mix together
3 eggs
1 cup milk
½ cup whole wheat pastry flour
½ cup flour
1 tsp baking powder
Mix in and press into greased square baking pan
2-2 ½ cups cheese (shredded)
8 ounces fresh spinach or sorrel (chopped)
Bake in oven 30-35 minutes or until a knife comes out clean
Velvety Vegetable Soup
For those colder rainy nights!
Sautê in ¼ cup olive oil over medium-low heat until wilted. Around 15 minutes
1 medium onion (chopped)
4 cups Leeks (diced, 1 in white/ 1in green)
1 cup Celery (diced)
Add the following and stir well
2 Tbsp fresh tarragon (chopped)
1 Tbsp fresh thyme
1 tsp salt to taste
½ tsp black pepper
Add
1 bunch of spinach (chopped)
Simmer for 5 minutes. Remove soup from heat. Purêe with hand blender in pot or small batches in a upright blender/food processor. Return to pot and place on low heat.
Add (if using) and heat through.
1 cup milk
Adjust seasonings and serve.
*Add additional water or broth if thinner consistency is preferred.
*Optional Garnishes
Swirls of plain yogurt
Fresh herbs (thyme, parsley, celery leaf)
Chive blossoms
Recipes from "Simply in Season" by Lind&Hockman-Wert
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