Spinach 

Spinach, the most popular leafy green, can be eaten raw or cooked, and is interchangeble with other greens such as Swiss chard and beet greens in recipes. It thrives in cool weather, so it's available at the Market during early summer and then before the first frost.

Popeye may have gotten his strength from spinach, but normal people cannot take advantage of its minerals because of a naturally ocurring toxin called oxalic acid. Also, cooking spinach depletes its reserves of vitamins A and C, so be careful not to overcook.

Rinse spinach under cool water to remove dirt which tends to cling to the undersides of leaves. One pound of spinach needs 5 minutes to steam, and 2-3 pounds of spinach reduces to 2 cups after cooking. Spinach can be sauteed and pureed, but don't add until the final minutes of cooking.

Store spinach in a plastic bag with a damp towel in the refrigerator for up to one week. Spinach also can be blanched for 1-2 minutes and frozen.

Recipes

Pasta with Spinach, Walnuts and Gorgonzola from Vermont Valley Farm

• 1 tablespoon olive oil
• 2-3 cloves garlic, minced
• 1 pound fresh spinach, shredded
• 1/4 pound walnut pieces
• 6 ounces Gorgonzola cheese, crumbled
• freshly ground pepper
• four servings hot cooked pasta

Heat oil in skillet over medium heat and saute garlic until brown. Add spinach, toss until wilted. Stir in walnuts and cheese; toss until well mixed. Season with pepper to taste. Serve over pasta. Makes four servings.

Spinach Strawberry Salad from Twinhawks Hollow Farm

• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 2-3 cloves garlic, minced
• 1-2 teaspoons dry mustard
• salt and pepper to taste
• 1/4 cup vegetable oil
• 1 bunch spinach, cleaned and stemmed
• 1 cup strawberries, sliced
• 1 1/2 teaspoons fresh dill (1/2 t. dried)
• sesame seeds

Combine sugar, vinegar, garlic, dry mustard, salt and pepper, and whisk in oil to make dressing. Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often. Let seeds cool. Toss spinach, strawberries, dill, and sesame seeds with dressing. Makes four servings.

Spinach, Ramps and Provolone Pie from Terese Allen, Madison Foodwriter

• 1 tablespoon butter
• 1 bunch ramps (wild leeks)
• 1/2 pound spinach, coarsely chopped
• salt & pepper
• 3 eggs
• 1 cup milk
• 1/4 cup black olives, chopped
• 2 talbespoon fresh chives, chopped
• 2 ounces grated Provolone cheese
• 3 tablespoons Parmesan cheese, grated
• 1 unbaked pie crust
• 2/3 cup roasted red peppers, diced (optional)

Clean spinach and ramps (including leaves); coarsely chop. Heat butter in large skillet and saute spinach and ramps until wilted and tender. Cool.

Heat oven to 350 degrees. Beat eggs with milk in bowl. Stir in spinach mixture, olives, chives and provolone. Season with salt and pepper to taste. Sprinkle Parmesan cheese over bottom of pie crust. Gently pour in the egg/spinach mixture. For an optimal garnish, sprinkle diced red peppers around outer rim of pie; lightly press sweet peppers to partially submerge them. Bake until custard is set in the middle, about 45-55 minutes. Let stand 5-10 minutes before slicing. Makes 6-8 servings.