Of all the “crops” we grow in our garden, my favorite is the spinach.
I tire of the summer squash; grow weary of the cucumbers; even begin to dread the mounds of kale and chard we pick each morning.
But the spinach? Its season seems to slip right by, and I can never get enough.
Maybe it’s the tender baby leaves. The subtle, mineral bite. The vibrant green color or nutritional punch of Vitamins A, D and B12.
Maybe it’s spinach’s versatility. This is a leaf you can use in myriad ways:
1. It’s a perfect side sauteed in walnut or olive oil.
2. It makes a lovely base for a salad of other spring vegetables like asparagus and radishes:
3. It provides a glistening green and a touch of crunch when tossed with hot pasta:
4. It adds depth to pesto and herb oil.
5. It’s more interesting on a sandwich than iceberg or romaine lettuce.
6. It keeps avocado dips and sauces from turning muddy:
Our spinach season is just beginning, but it won’t last long.
I plan to savor every day.