Lamb and Rutabaga Stew
You’ll see that this adaptation of lamb stew works for leftover as well as fresh lamb.
Ingredient: Spinach
Spinach-
- Description-
Spinach is a tender, dark, leafy green. Spinach is a very versatile and frequently used ingredient.
- Preparation-
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.
- Varieties-
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.
- Storage-
Spinach can be stored for 3-7 days wrapped in a damp paper towel and stored in the refrigerator.
- Nutrition-
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! 
Recipes Using Spinach
Late Winter/Early Spring CSA Frittata
Great for those nights when you forget to thaw something. The greens are negotiable (here I go with spinach, but kale, arugula, swiss chard work), as are all the veggies and herbs depending on what you have on hand. I really enjoy the freshness, simplicity, and flexibility of this recipe. I hope you do, too!
