Spinach, yum!

I’ll bet my mother cannot believe I now think spinach is delicious. I was never a spinach lover until we started growing our own. But once you grow something, then you have to figure out what to do with it. And this here is my newest favorite way to fix it. A far cry from that slimy stuff I remember my mother cooking. (No offense, Mom.)

This started out as part of a filling for a quiche. But I loved it so much I now make it as a side dish.

First, saute some chopped onion in butter. Then add a carton of fresh mushrooms, sliced, and saute those until soft. Finally add a big bunch of fresh spinach, torn in pieces. (Maybe 8 cups worth?) Saute until the spinach is soft. Salt and/or pepper to taste. Some fresh garlic sauteed with the onions would be good, too, I think. (I might have sprinkled in some granulated garlic powder, I don’t remember for sure, but I add that to almost everything.)

Serve it up with fresh Sugar Creek Farm eggs, scrambled, and some Sugar Creek Farm bacon. Yum! I also like to make a spinach pesto. And spinach fritatta. And your classic spinach dip.

On tomorrow’s To Do List: freeze spinach from the garden!

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10 Responses to Spinach, yum!

  1. Gin says:

    I do spinach the same way but just before taking out of the skillet, I stir in a healthy glollop of sour cream. Good! It even works if you use the fat free stuff.

  2. karl says:

    we also take special joy when we have meals that are entirely from our farm.

  3. farm mom says:

    Looks delicious! I’ll think I’ll try it tonight. I have a ton of garlic scapes, might be able to use some of those up in this dish too. Thanks! Ang

  4. Do you cure that bacon up yourself? I’d be interested in hearing how you make that bacon if you cure it yourself. I’m getting ready to attempt that for the first time. I’m a little nervous. I did a ham myself and that turned out mostly OK, although I think I cured it too long.I freeze spinach too, but it is soooo much work to get an amount that is even worth messing with. At least I think it’s a lot of work. But when I pull some out to add to a stir fry it’s worth it.

  5. Haymaker says:

    I found your post this morning. Before I had breakfast. Now I know what I’m going to have for breakfast. Yumm… Keep up the good work!

  6. Matt – we don’t cure our own bacon. I’m not quite to that level of Ma Ingalls-ness :) But our meat locker is going to be offering “naturally cured” meats this fall. I’ll report back on what that means and how those compare.I agree, freezing spinach always seems like a colossal waste of time until you pull it out of the freezer the next winter.

  7. Gin says:

    Bacon isn’t at all difficult, really. Morton Sugar Cure does an excellent job on bacon. Just go by the directions. I rasied hogs for years and every fall I cured the shoulders, hams and middlins in a box up at the barn, then hickory smoked them, but you can cure a middlin any time of year if you have a free shelf in the refrigerator.

  8. Stacie says:

    that looks so yummy!! my spin bolted before i even got eatin… wah! global warming?

  9. Mariclair says:

    Oh- I bet some truffle oil instead of garlic salt would make that super decadent. (And I came to spinach and beets only as an adult, and now can’t get enough:)

  10. Mariclair says:

    Oops- I should say hello since I have been a lurker for a bit. I found you because I was googling a Mary Oliver poem, and stuck around because of your emphasis on heritage/locally produced foods, plus I live in New York and needed some reminders of my rural youth in Georgia- great pictures and I’ve never known so much about raising chickens!

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