Eating and living locally . . . mindfully . . . simply.
This year we have been getting a lot of spinach with our CSA share. I don’t remember getting this much in the past; I think we used to get a small bunch with the root attached on occasion. But this year I’ve gotten a pound and .6 pounds of cut spinach the past two weeks. [...]
I looked over the recent recipes I’ve posted, and boy, am I getting lazy! And despite my best efforts, I have not made a dent in the greens. I’m going to have to freeze some. My next pickup is tomorrow, yikes. I find myself putting greens in EVERYTHING. As an example, here’s my go-to breakfast during CSA season.
I had a bag of spinach to use up and no idea what to do with it. I thought hmm, pasta sounds good tonight. So I searched the internet and found my inspiration from Aggie’s Kitchen.
Adapted from Simply in Season, this dip is super quick to make!
This recipe from Simply in Season is simply the best–although I did take some creative license, as you’ll see!
The original recipe from Simply in Season calls for 16 cups of spinach. Unfortunately I don’t get near that much spinach from my CSA. But you know what I do get oodles of? Swiss Chard! So I substituted two bunches of Swiss Chard (one from last week’s pickup, one from this week’s) for this dish.
Simply In Season calls this “Weed Soup” in the recipe notes. It’s a great way to use up CSA leftovers!
Spring has sprung! It seems like overnight the farmer’s market is suddenly bursting with lettuce, spinach, and strawberries. I can finally get started on the spring recipes from Simply in Season like this one.
There are endless variations to this salad listed in Simply in Season , and I chose the one that most appealed to me. The base is 4 C spinach (remove stems and tear into pieces) and 1 C strawberries. But you can use any kind of greens or sliced fruit.
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