Practical Advice – Storing and Using Spinach

spinach

Our organic spinach from Fletching Glasshouses is brilliant to have in the kitchen for more than just taste reasons.  The leaves are larger than baby spinach but not as large as the huge mature broad leaf.  This is a godsend in that it’s pretty versatile as it’s mild enough to shred in a salad but also robust enough to wilt – which is pretty hard to do with baby leaves.

Anyway you care to use it…it’s freshly picked when we deliver so we couldn’t possibly waste such a lovely bag of nutritious goodness!


How to cook spinach

The best way to cook spinach is to wilt it gently.  Just be careful not to overcook and lose the vibrant green colour and rich flavour.

Method

1.  Clean the spinach thoroughly to remove any grit from the leaves. Heat a large pan with a knob of butter
2.  Add the spinach – the leaves touching the base of the pan will wilt very quickly, so stir occasionally to ensure all of the raw leaves make contact with the base. Season with salt
3.  Once the spinach has just about wilted, remove the pan from the heat and strain off any excess liquid. Serve immediately.

How to store

A bag of slimy wilted leaves is pretty offputting.  Obviously, the best thing in the kitchen is to use up greens as quickly as possible to make the most of their nutritious benefits – but given that it isn’t always possible, you can extend the life with careful storage.

Here is a link to storing spinach with The Kitchn which gives you tried and tested results using different storage methods.  We love these blogs where people give really useful tips!  NB – this is why our leaves are always sold in plastic bags.  Not because we don’t have environmental concerns but but because even freshly picked leaves can dry and wilt while we are driving around the Sussex roads in the few hours from picking if they are put into brown paper bags.

saladgreens


 Alternative Ways to Use Spinach

There are loads of regular ways to use spinach…sauteed, soups dah di dah… But here are some more ways that may well be useful if you’re looking to add more greens to your diet…

Torta Pasqualina – OK this is a little late for Easter, but a delicious spinach, artichoke, parsley and egg pie is a perfect dish for either a vegetarian main course or even picnic slices (if the rain stays away).

torta-pasqualina1
Picture: http://www.misya.info/2014/04/01/torta-pasqualina.htm

Wilted Spinach Salad with Bacon Vinaigrette – It’s the vinaigrette made from a little of the melted bacon fat mixed with a red wine vinegar glaze that makes this so special.  This is a salad haters salad!


Quick Quesadillas – these are our daughter’s favourite snack from school and she can cook a pile of them in minutes.  Keep them healthy by using feta cheese and avoiding the sour cream.  Combine with a strawberry salsa for full antioxidant benefits.


Puree spinach and add to pancake batter for super-healthy pancakes.  They genuinely go with sweet fillings like banana and blueberry so if your kids are up for green pancakes, these really do work.


Spinach and aromatic herbs are perfect partners.  Combining with sage and parmesan makes this a perfect quick supper dish as Spaghetti Piemontesi

spaghettipiemont


Again, strong flavours work well with spinach and these little Creamy Smoked Haddock and Spinach Omelette Appetisers would work equally well left as longer wraps as part of a main course.

smokedhaddock


When our daughter was small, we kept pureed spinach in ice cube trays in the freezer and added it to just about everything.  We lost the habit as she got older and ate adult food but it’s a great way to add extra iron, vitamins and minerals to a dish quickly and without any hassle…whatever you’re cooking…pasta sauce, soups, stews etc.


Add to scrambled egg or scrambled tofu.  The flecks are pretty and it adds earthiness to any breakfast dish…and a bit less washing up than making a traditional Eggs Florentine.


Use pureed spinach as a pizza topping instead of tomato.  Just as delicious and a perfect partner for rich cheese melted on top.  Try this spinach garlic puree or even a spinach pizza base…(just don’t let anyone see the raw dough…it looks amazing cooked, but raw…really not a good advertisement for a delicious dough.


 

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www.finandfarm.co.uk

Practical Advice – Storing and Using Spinach

Brussels Sprouts – a Super Food and not just a side dish

What is there to say about Brussels Sprouts that can convince they are not just a Christmas food…but a superfood that is incredibly easy to cook with complimentary flavours…so much more than a side-dish.

Relegating this to just a windy veg is a massive shame, as these little cabbages are reputed to be one of the most nutritious cruciferous veg (ie cabbages, kales etc).  They also grow all year, but our Sussex farmers rarely keep the crop growing due to demand.

Continue reading “Brussels Sprouts – a Super Food and not just a side dish”

Brussels Sprouts – a Super Food and not just a side dish