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! 
Home milled brown rice flour is a great addition to these squares, and regular flour works too. Your choice of cheeses and complimentary veggies (such as mushroom) are welcome. Some curry or chili spices would bring a new kind of flavor to these otherwise -speak for yourself- kind of squares.
Pick up some Fat Moon oyster mushrooms and this gives your fennel a happy place to rest. Caramelized onions can take the place of shallots, and anise liquor can take the place of fennel (though barely). Try it with homemade mayo!
Sarah’s take on juicing using parsley for a different twist. Use your juicer pulp to make muffins!
