Food & Farming / News & Views / Pick of the Week: Spinach

Pick of the Week: Spinach

Fresh to TC | June 13, 2014 | By Rebecca Fisher

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So far this summer, one of my favorite things to do is leave the office on a Wednesday morning to run down to the farmers market. There is a positive vibe surrounding the market, with smiling faces, friendly farmers—and of course, the beautiful produce.

Thankfully, I have access to a kitchen—something I miss a lot at college. This has compelled me to seek out the freshest ingredients possible to cook with. I’ve really enjoyed trying new ingredients and recipes.

The Providence Farm vendor recommended I try the spinach this week, as it’s also in season. She suggested I make some pesto or a salad, and I’m planning to this weekend.

Here is an example of a spinach pesto recipe if you want to try it out on your own!

Ingredient:

-2 cups of fresh spinach leaves

-1/2 cup of fresh parsley

-1/2 cup of walnuts or 1/2 cup of pine nuts toasted

-1/4 cup of parmesan cheese

-3 cloves of garlic

-2 tablespoon of extra virgin olive oil

-1/2 teaspoon sea salt

-1/8 teaspoon of fresh ground black pepper

Directions:

-Add all of the ingredients to a food prosessor and enjoy!

(Recipe taken from http://www.food.com/recipe/speedy-spinach-pesto-176624)

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