It’s All About Spinach This Week

Traditionally, spinach has only been available fresh from local farms March through May. In our community, spinach has been available on the farm and at the Farmers Market all winter! It’s producing exceptionally well right now in the high tunnels. Here in SWMO the plants will start to bolt when day length reaches 14 hours on May 9th. So there is still plenty of time to enjoy fresh spinach, harvested just a few hours before reaching your table.

Here at our farm, we grow a blend or four different types selected for flavor, texture and visual appeal. If you know me, you know that our produce not only has to be tasty, it also has to be pretty.

Try spinach in Spanikopita (Greek Spinach Pie). This dish is a really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded in crispy, flaky phyllo dough. It takes a bit to prepare but it is well worth it! Excellent served for brunch. The garlic, onions, parsley and spinach are all available fresh and local at the Farmers Market. Sometimes goat feta cheese is available too! I hope to see you there this Saturday! Continue reading

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Breakfast Smoothie

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Breakfast! This morning’s smoothie is made with the farm’s fresh spinach and sunflower shoots plus frozen strawberries and blueberries from last season. The sunflower shoots add a nice nutty flavor. Add some almond milk, plain Greek yogurt and Triple Omega Seed Mix from Oak Street Natural Market. Yum! Nutritious & wholesome. We are bringing lots of our spinach blend and sunflower shoots to Webb City Farmers Market tomorrow. Fresh berry season is just around the corner!