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! 
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.
Pesto is very flexible. Play around with different greens and nuts. I already did some experimenting so you can trust this one as a go-to pesto. Use the leftover pesto to top a burger!
