With this nice stretch of sunny warm weather we’ve just had comes great news from our greenhouse growers…..Spinach! Greenhouses need two things to work: light and heat. (Plus the love & dedication of our small farmers.) This snowy, bitter cold winter has made producing an even bigger challenge for our growers, and we are thrilled to have some hardy greens back in the bag.
This Week’s Field Goods Favorite
This green is best when eaten raw or lightly braised. To braise, toss with hot oil and garlic for a few minutes and then add splash of liquid. We like to add Parmesan cheese. If you choose to steam it, wash and steam for just 5-10 minutes. This preparation method preserves nutrient content. Katchkie Farm (CO)
Storage: 1-2 weeks in the crisper with a paper towel in the plastic bag.