This recipe has many flexible ingredients, what you put in as a filling is up to you! A mandolin slicer is great for slicing the sweet potatoes evenly, making for a tastier crust.
Spinach is a tender, dark, leafy green. Spinach is a very versatile and frequently used ingredient.
Before cooking or serving, wash your spinach in a bowl of cold water until you remove all of the grit. Dry your spinach in a salad spinner. Remove any tough stems, then cut or tear the leaves if you desire. Spinach can be served raw, steamed, used in soups, or sautéed.
Curly spinach, which requires cooking, wild spinach (see below), flat leaf spinach, which is tender and sweeter, and baby spinach, which is very tender and ideal for salads.
Spinach can be stored for 3-7 days wrapped in a damp paper towel and stored in the refrigerator.
Vitamin A,C,K, folate, lutein, folic acid, potassium, magnesium, and antioxidants
There are many secret veggies on the farm and in our own backyards just waiting to be enjoyed! Here is a fave…
One such weed is the lamb’s quarter or wild spinach. I first learned of this beauty from farmer and forager extraordinaire Elizabeth Almeida at Fat Moon. Nutrient rich and a perfect stand-in for traditional spinach, it is a welcome visitor in my garden come weeding time. One thousand and one thank-yous, Elizabeth!
Recipes Using Spinach
This was the result of a creative moment, but I have no regrets about the way it turned out! Potatoes and/or sweet potatoes provide the starchy middle that keeps things together, and the asparagus provides the springy gimmick. The rest of the ingredients are pretty flexible, so make it your own and have fun!
This one is straight from the kitchen of Farmer Jamie herself! Pick up some stuffing mix and toss in the seasonal veggies that tickle your fancy!
So much of this is flexible ingredients. Use any veggies you have leftover from the week to create a warm and delicious stew.
This spinach is all about personal flavor preferences, play around with the salt, pepper, and garlic. If I can be successful at this one, so can you!
Main dish or side dish this pesto pasta is a taste of spring. I do reccomned the richness that the cashews add!
The sausage and the greens are flexible in this recipe. If you feel spicy, add some spicy sausage, if you have swiss chard or even very thinly sliced collard greens, throw them in too!
Bibimbap is a wonderful way to enjoy CSA ingredients of the season, as it’s very flexible depending on what’s in season. Sizzling rice topped with delicious combinations of meat and veggies, an egg and distinctly flavorful sauce in a stone hot pot (optional but recommended) is really something special. The only two pantry ingredients that you might need are Gochujang (available at Asian Markets or well-stocked supermarkets) and sesame oil, and you’ve got yourself a party!
Farm fresh cornmeal gives a nice texture to the edge of this soufflé, which blends nicely with the granular texture of freshly grated Parmigiano-Reggiano. The spinach is able to shine through the light and airy makeup of the dish.
Children and adults alike enjoy mini foods. This beef chili is served in a mini potato cup. My family loved this one, I’m sure yours will too.