Just a few quick things:
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- Recipe alert: Spinach Salad with Warm Bacon Dressing
- We’ve got more flowering bok choy — enough that it should be available on Saturday, too!
Scroll down for the full list of what we’ll have this week!
While I was very happy to see the bok choy appear last week (and, uh, even happier to eat it!), this week I’m marveling at what a wonderfully reliable, abundant, and gorgeous supply we’ve had of Village Acres spinach for the last several weeks. I think, after a passionate fling with Roman-style Spinach (or Catalan, depending on who you ask!), a few pastas with spinach thrown in, and of course a smattering of salads, I was maybe feeling like I’d exhausted spinach. We kind of took last week off from it, focusing on baby chard, baby kale, and even some arugula. And don’t get me wrong — those things, too, are big treats this time of year, and I’m happy to have them — but then Monday night Dusty did another version of Roman-style spinach, this one with almonds and raisins, and then today for lunch we had spectacular (and so simple) spinach salads with warm bacon dressing, and….I bicker with Popeye only in his preference for canned spinach, which clearly doesn’t hold a candle to the tender and almost sweet leaves coming our way this time of year. In other words, I’m in love.
I am also pretty in love with this application of spinach — the whole thing comes together so quickly, and with just a relatively small amount of bacon, you get all the good flavor and a nice backbone, but nothing approaching heavy. The eggs lend some substance and will keep you satisfied, but it really is the spinach that shines here. It stands up well to the heartiness of the other ingredients, but is so tender and delicious you almost wonder if you need all those other things. I mean almost. I’m never saying no to bacon and eggs, in any form. 🙂
- Flowering Bok Choy
- Baby Chard
- Fuji Apples (IPM)
- Gala Apples (IPM)
Other Potatoes Salad Greens
Batard Ciabatta Miche Seeded