Pick of the Week: Spinach
- Mark Coe: Having had the oppertunity to present at a local school with Meghan and Leanna, supporting the work Food Corps does is a wonderful thing. They provide a learning oppertunity to our children in agricu...
- Linda Hutchinson: Great! Having been raised on a farm, near Arcadia, I wish my dad who was a Farmer's Market regular in the 60's, 70's and 80's, was here to be involved in the "farm to table" and "local food" initiati...
- Dale Scheiern: It is easy to store and enjoy all winter long too!! Take 1 qt. freezer bags, fill to the point they will lay fairly flat ( not rounded) so they stack easily in the freezer. Local fruit all winter lo...
- Sharron May, The May Farm: You are correct if you are referring to industrial monocultures of animal or plant agriculture which are extractive, organic or not. Fortunately there are small farms pioneering more regenerative prac...
- LillyM: I've been fortunate enough to meet and work with Lianna and hope to meet Meghan. Every FoodCorps volunteer I have met over the years has been incredible. A phenomenal organization with dedicated and...
So far this summer, one of my favorite things to do is leave the office on a Wednesday morning to run down to the farmers market. There is a positive vibe surrounding the market, with smiling faces, friendly farmers—and of course, the beautiful produce.
Thankfully, I have access to a kitchen—something I miss a lot at college. This has compelled me to seek out the freshest ingredients possible to cook with. I’ve really enjoyed trying new ingredients and recipes.
The Providence Farm vendor recommended I try the spinach this week, as it’s also in season. She suggested I make some pesto or a salad, and I’m planning to this weekend.
Here is an example of a spinach pesto recipe if you want to try it out on your own!
-2 cups of fresh spinach leaves
-1/2 cup of fresh parsley
-1/2 cup of walnuts or 1/2 cup of pine nuts toasted
-1/4 cup of parmesan cheese
-3 cloves of garlic
-2 tablespoon of extra virgin olive oil
-1/2 teaspoon sea salt
-1/8 teaspoon of fresh ground black pepper
-Add all of the ingredients to a food prosessor and enjoy!
(Recipe taken from http://www.food.com/recipe/speedy-spinach-pesto-176624)