>> Spinach <<

Special cooking note for “stronger” greens such as kale, beet greens, collards, etc. Consider blanching these greens for a less bitter, more tender finished product:

Blanching process: Boil large pot of water (can be salted) and add the greens and let boil for a min. or two depending on desired tenderness. Have an ice bath ready before you add the greens in the boiling water. Remove the greens and immediately add to the ice bath to stop the cooking process. Once cooled, put your greens in a colander till ready for your recipes. Your greens should still be bright in color.

Sauteed Spinach with Garlic

2 pounds spinach
3 tablespoons extra virgin olive oil
3 cloves garlic
coarse salt and freshly ground pepper

Wash and blanch the spinach (see above instructions)

Squezze the spinach as dry as possible and chop it coarse.  Heat the oil in a saute pan over medium heat.  Add the garlic and cook for a minute or two, until it is just tinged golden.  Add the spinach and toss to warm it, combining it thoroughly with the oil and garlic.  Season to taste.

Courtesy of Greenmarket Recipe Series.  Originally published in Waldy Malouf’s, The Hudson River Valley Cookbook.

Collard Greens
Sweet Potatoes
... and more TBD

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