Spinach-
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…
Wild Spinach
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! 
This is more of an idea than a recipe, an excerpt from June 11th’s “Tell”. Start with fresh local grass fed beef, a little marinade, place it on the grill until perfect, and lay it on a bed of the best fresh farm veggies you can find. Local goat cheese is a nice addition, too!
Gather some delicious cheese, greens, fruits and veggies and get creative! These are just a few ideas. Pick up some Londonderry cheese from the Springdell farm stand for an awesome option!
Sarah used Ricotta and Gouda for this one. It’s a versatile recipe you’ll see again in another form.
