418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Store spinach in a damp towel or plastic bag in the refrigerator for up to 1 week.
For longer term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water to stop the cooking process, drain well and pack into airtight containers, such as zip-lock freezer bags.
Excellent levels of manganese are found in spinach. It also contains very good amounts of magnesium, potassium, iron and calcium. Copper, phosphorous, zinc are all found in good amounts in spinach. In addition, traces of selenium are also found. Spinach contains excellent amount of Vitamin K and Vitamin A. It is a very good source of Vitamin C. Good amounts of Vitamin E, Vitamin B6 and Riboflavin are also found in spinach. It also contains traces of Thiamin and Niacin.
Spinach is a bundle of nutrients and has numerous health benefits. Flavoniods is a compound in spinach, which has anti oxidant and anti cancer properties. Spinach helps in lowering blood pressure due the presence of magnesium. Vitamin K, which is important for maintaining bone health, is also available in spinach. Moreover, spinach protect against heart disease. Vitamin C in spinach provides anti-inflammatory benefits. Spinach can give smarter brain and better eyesight due to its richness in vitamins.
Deb’s Arugula-Spinach-Beet-Orange salad
Throw arugula and spinach together in a big bowl. With a vegetable peeler, peel beets (leaving stems attached if you can, as this makes ‘em easier to hold for this next part), then use the peeler to shave off nice paper-thin slices across the grain and into the bowl on top of the greens. If you use chiogga beets, the magenta-and-white-ringed slices are absolutely gorgeous against the dark green! With a zester or fine grater, grate off some of the orange peel into a small cup for use in the dressing. Slice top and bottom off orange, and squeeze the juice from these into the cup with the zest. Set orange on flat/cut side, and then with a sharp knife, cut peel off radially, down the sides of the orange, until all peel is removed. If you like, you can squeeze a little more juice out of the fruit attached to the peels you’ve just cut off. Slice and cut orange up into bite size pieces and add to salad bowl. Scatter in kalamata olives. To make dressing, add a little champagne vinegar to the zest/juice in the cup, plus some olive oil, salt and pepper. Whisk dressing ingredients together until well blended, then toss with salad ingredients (I always like to use a BIG bowl; makes it easier to toss without so many escapees!) Divide salad among bowls and top with optional croutons (which are easy to make, by the way!
Croutons - Just cube up some of your favorite bread – I like to use the crust ends of sourdough – toss with olive oil and sprinkle with crumbled dried basil or other herb. Spread in a pan in a single layer [don’t crowd ‘em] and bake in a moderate oven, 350/375 degrees for 15 minutes or so, until crisp. Cool completely and store in a ziploc bag for later use.)
Recipe taken from Debbie's Kitchen Live Earth Farm
Greek Salad With Baby Mint, Oregano, and Feta
By Elaine Gavalas
Greeks pick new mint leaves growing wild in the field. Fortunately, we can pick our own fresh mint in season in our gardens or at our local markets. You can use any kind of mint in this recipe, but my favorites are spearmint and peppermint.
cup extra-virgin olive oil (preferably Greek)
Combine the olive oil, lemon juice, vinegar, salt, and pepper in a salad bowl. Add the salad greens, baby mint leaves, dried Greek oregano, tomatoes, cucumber, red onion, and Kalamata olives. Toss to mix well. Chill until ready to serve. Garnish with feta before serving.
Japanese-style Leafy Greens (Chard, spinach, mizuna, etc.)
Blanch leafy greens such as spinach and mizuna.
After blanching, rinse the leaves with cold water as quickly as possible
in order retain as many nutrients as possible. Then we squeeze all
the water out by wringing the blanched leaves, cut them into bite-size
pieces and dress it with 'ponzu', a mixture of soy sauce, vinegar and a
little seasoning. If you don't have ponzu, you can use any
dressing you like. The key is to use as little as possible because
we don't want to overpower the flavor of chard or whatever leafy veggie
we are eating. We always top it off with tons of sesame seeds,
either whole or ground.