Tag Archives: spinach

What’s what in the box – 26th July 2010

This week Guy talks about spinach, broad beans, turnips and the rain we’ve had on the farm. 

 

what’s what in the box – 26th july 2010 

true spinach
This tends to be small leaved and succulent. We also grow spinach beet  and swiss chard and you can use them all in similar ways. 

True spinach can be washed and cooked as is but if you’re cooking swiss chard or spinach beet, pull the large stalks off. Wash it quickly and cook in a pan over a moderate heat with a lid on. 

After 2 or 3 minutes it will collapse on the bottom so you can then turn it over and cook again for another 2 or 3 minutes and then it’s done. 

When it’s finished cooking, put it in a colander and run some cold water over to refresh it. 

broad beans
We’re coming to the end of the broad bean season now but the later ones are usually better quality. If you have the time, you can boil them for 5 minutes then slip them out of the skins. 

turnips
These summer turnips are very succulent and sweet. It’s usually better to peel them and then you can roast them with carrots.

What’s what in the Riverford box – 19th July 2010

This week Guy talks about sugar snap peas, tomatoes, spinach, hispi cabbage, carrots and kohl rabi.

Sugar snap peas
To prepare, break the end and strip it down and it will take the string out. Take the string off each side and then you can steam or boil (for 3-5 minutes). You also can eat them in a stirfry or raw.

Tomatoes
We’ve just come into the tomato season and have had good sunlight so they taste really sweet. Try making your own fresh salsa by chopping them, adding red or fresh onions and a green herb and well as a squeeze of lemon, vinegar and a bit of sugar, salt and pepper. It’s great with tortilla chips or on a courgette fritter.

Bunched carrots
They are tasting fantastic. Don’t bother peeling them. If you want to cook them, theyre great if roast them with kohl rabi. Peel and chop the kohlrabi and roast with the carrots for around 30 minutes.

Spinach
True spinach has fine and succulent leaves. Wash it, leave the water on and cook it in a pan, turn it over, take it out push it into a colander, chop it up finely and then you can use it in all sorts of ways.

Hispi cabbage
Shred these finely, blanch and drain. You could add a squeeze of lemon as well as a little bit of butter and pepper.

What’s what in the Riverford box – 28th June 2010

Every week we’ll give you tips on using the difficult to use or less known veg in the boxes. This week, Kirsty talks about spinach, beetroot and new potatoes.

 

 

what’s what in the Riverford box – 28th June 2010

spinach (0 mins, 6 seconds)

You may get true spinach or perpetual spinach in your box this week. They can both be used in the same way – you can use them raw in salads or cook them. True spinach is more succulent than perpetual spinach.

To prepare it, wash, cut the stalks off, blanch in a pan of boiling water for a minute, drain, refresh in a bowl of cold water, drain again and then chop finely. You can sauté them off with garlic if you want to or use them in our frittata verde recipe.

beetroot (0 mins, 51 seconds)

As soon as you get it, chop the stalks and leaves off (before putting it in the fridge or storage. )  If you are going to use the leaves, keep them in the fridge, but the root can be stored in a cool, dark place.

To cook the leaves and stalks, chop them into small pieces and put them in a heavy based frying pan with a little olive oil and chopped or sliced garlic. Cook and stir for around 5 minutes before adding lemon juice.

You can boil or roast your beetroot. To roast, put it in a roasting dish, put a little bit (5cm) of water in, cover it with foil and put in the oven for around 45-60 mins, until tender. Then peel and use in salads.

new potatoes (2 mins, 5 seconds)

We keep them in a brown bag so they can store well. Keep them in a cool, dark place (in the bag) until you are ready to use them.

If you’re finding any veg challenging this week, visit our website.

Picking spinach on our farm in Devon

Spinach is now in season and we took a trip out the fields to see it being picked. This crop was planted in April, and was picked on a sunny morning in mid June.
On our farm in Devon, we sow spinach from April to August and pick it from June to November. The first spinach is planted and covered with a fleece to bring it on early. The later crop is drilled into open ground and both crops are mechanically and if necessary hand weeded.
Spinach doesn’t like to be shocked, so if the temperature changes from cold to warm quickly, it can bolt so we can’t use it. Luckily, since April, we haven’t had too many problems with the weather!

Spinach goes well with butter and cheese and for an easy idea, dress cold cooked spinach with pomegranate juice and seeds then serve as part of a mezze or with grilled fish.

Try a recipe for spinach scramble here.

In season – spinach

Spinach is plentiful through June and there are a lot of thrifty but imaginative ways to use spinach. Here are some ideas:Simple oriental spinach

1.  simple oriental spinach (see picture) shred spinach stir fry in olive oil and serve sprinkled with soy sauce. Great served with grilled fish.

2.  greens and cannellini beans – blanch spinach for a minute in boiling water, drain well, then cook gently in olive oil with sliced garlic and chilli. Stir in some drained cannellini beans (or other pulses), season well and drizzle with olive oil.

3. max out your meals – to make curries, stews and risottos go further, stir in spinach towards the end of cooking. Adds flavour, colour and stretches your supper to feed another person.

there are a lot more recipe ideas on our website.