I have mulled endlessly over what to write for our first post… bear with me – I’m an engineer, not a writer! Although I was not gifted with beautiful prose, I am incredibly passionate about what we do at Sweet Penelope Farms, and I’m excited to get this opportunity to tell you all about it.
We’re planning to use this forum to show you what we’re doing on the farm and to provide information and recipes about our products. If you are one of our CSA members, you’ll have a preview of what produce is coming in your share, and be able to plan for new recipes. If you buy produce, meats and eggs from our farm stand, you’ll get an idea of what you’ll find at your next visit.
Speaking of our CSA – we’re only weeks away from your first share! While this has been a tough spring to get a head start on planting, our carrots, beets, leeks, chard, and spinach are coming along quite nicely. We’ve had fresh spinach from our hoop house all winter, and have enjoyed it in so many different kinds of dishes. Breakfast, lunch, and dinner, spinach can be more versatile than you may think. What’s more, it is acclaimed as one of the World’s Healthiest Foods, as it is jammed packed with vitamins and minerals.
We have made spinach salad, put it on pizza, in omelets, in pasta, and simply sautéed with garlic and olive oil. Some of our favorites (click on the links for the recipes):
Replace lettuce with spinach on a BLT sandwich
EggsFlorentine is well worth the effort!
This spinach dip is delicious on crostini.
If spinach is not your go-to green vegetable, consider giving it another chance. Our little ones have not yet joined us in our love for spinach, but they will eat it dressed in applesauce. This is one combination we would not recommend (or show a picture of!), but we’re happy they like it.
Thank you for reading, and stay tuned for more!
No comments:
Post a Comment