It's the final week of our spring share. We hope that you have enjoyed the bounty of this slow, cool spring. It has been a beautiful spring for spinach! This week, we have both our salad spinach and full leaf spinach available. These are 2 different varieties. Either can be eaten raw or cooked, but we prefer the larger leaves for cooking with.
The weather isn't always the best for spinach, so we are putting up spinach this weekend to be enjoyed during the heat of summer and the deep cold of winter. Frozen spinach can be used in pretty much anyway you can think of - other than for salad. We use it in soups, smoothies, eggs, pesto, casseroles, meatloaf, and sauteed as a side. If you will be using it within 6 months of freezing, you don't even have to blanch it! Just wash, spin dry, place in plastic bags, and squeeze out as much air as you can. If you want to preserve it longer, quickly blanch the leaves in boiling water (~30 seconds), transfer to an ice bath to quickly cool, spin dry, place in plastic bags, and squeeze out as much air as you can. We have extra spinach available this week, if you would like to stock up.
The joys of eating with the seasons!
Your Farmers,
Craig & Lauren
