Tips and Recipes
for Brookfield Farm Crops

Spinach (Spinacia oleracea)

Spinach hails from southwestern Asia; it was given to China as a gift from Nepal in the first years of the T'ang Dynasty (early seventh century A.D.). Spinach spread slowly, finally reaching Europe with the invading Moors. It was popular on the Continent because it grew well in the early spring, when other fresh vegetables are still scarce. Popeye (who made his cartoon appearance in 1929) inspired a 33% increase in spinach consumption among children. Indeed, it is rich in beta-carotene, calcium, folacin, and various minerals.

Recipes:

Wilted Spinach Salad (from: Ibby Gemmill)

This dish is more an idea than a recipe, and it holds countless variations. All amounts are "to taste."

spinach
brown rice
cheese to crumble
salad dressing
sesame seeds

Half fill large soup bowls with cleaned, stemmed, torn spinach. Make a hollow in the spinach to receive the rice. Sprinkle crumbled cheese onto the spinach bed. Sharp tasting cheeses like cheddar, feta, or roquette work well. Meanwhile cook enough brown rice to satisfy the people being served. Put the hot rice into the spinach hollow, top with more cheese and your favorite tangy, vinegary salad dressing. Sprinkle with toasted sesame seeds. The hot rice melts the cheese, wilts the spinach and creates a steamy melange.

For a bacon lover's version, cook a few slices of bacon until crisp. Crumble onto the rice. Make a dressing by adding vinegar, a little dry mustard,a little honey, salt, and pepper to the hot bacon grease. Whisk with a fork and drizzle over the salad.

Feta Spinach Pizza (from: Moosewood Restaurant Cooks at Home)

Choose a Pizza Crust:

6 pita bread halves (6")
1 loaf French Bread (16-20")
1 pre-baked pizza shell (15")

Topping:

10 oz. fresh spinach, rinsed, stemmed and coarsely chopped
1 Tbsp. olive oil
1/2 cup chopped scallions
1 Tbsp. chopped fresh dill
1 cup crumbled or grated feta cheese
1 cup ricotta cheese
dash of ground black pepper
2 tomatoes, thinly sliced, or 6 cherry tomatoes, halved

Preheat oven according to the directions for the pizza crust you are using.

Saute the spinach in the oil on high heat for several minutes until just wilted. Drain the cooked spinach in a colander or sieve, and press out any excess moisture with the back of a large serving spoon. In a large bowl, combine the spinach, scallions, dill, feta, and ricotta. Add a dash of pepper.

Spread the feta-spinach topping on the pizza crust, and top with the sliced tomatoes. Bake following the instructions given for the crust you are using.

Greek Spinach Frittata (from: Moosewood Restaurant Cooks at Home)

2 Tbsp. olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups chopped, rinsed, stemmed spinach
1 Tbsp. chopped fresh dill
salt and pepper to taste
4 large eggs, beaten
1/2 cup grated feta or Swiss Cheese

Heat the oil in a large skillet. Saute the potato and onion--covered, stirring frequently--for about 8 minutes, until they are tender and golden. Add spinach. When the spinach wilts, stir in the dill, salt if needed, and pepper. Pour the eggs over the vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half. Serves 2.

Asian Style Spinach Salad (from:More Recipes from a Kitchen Garden)

1 pound fresh spinach (1 large bunch) washed and stems trimmed

Dressing:
1 clove garlic, minced
1 Tbsp. minced fresh ginger
1/4 cup choppped scallions
1/4 cup chopped cilantro
2 Tbsp. rice vinegar
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 tsp. sugar
1/8 tsp. sesame oil
1/4 cup peanut oil

Place spinach leaves in a large salad bowl. Thoroughly combine all dressing ingredients in a food processor or blender. Add oil in a steady stream, processing until well blended. Toss dressing with spinach, garnish with mint leaves and/or peanuts and serve. Serves 4.

Storage Tips: