| What's in Season? Spinach & Beet Greens! |
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| Spinach |
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| Parsnips April |
| Asparagus May |
| Rhubarb June |
Spinach & Beet Greens
at Alewives Brook Farm & W.H. Jordan Farm
by Annie Upton
Spinach originated in Persia where it was cultivated for the enjoyment
of cats. (What? Although I love cats.) Later spinach was harvested
in China, India and Nepal; and, after the Moors introduced it in Spain,
it became popular quickly all over Europe. The French referred to
dishes made with spinach as “Florentine” to honor Catherine de
Medicis, who is believed to have eaten it at every meal. Read on.........
at Alewives Brook Farm & W.H. Jordan Farm
by Annie Upton
Spinach originated in Persia where it was cultivated for the enjoyment
of cats. (What? Although I love cats.) Later spinach was harvested
in China, India and Nepal; and, after the Moors introduced it in Spain,
it became popular quickly all over Europe. The French referred to
dishes made with spinach as “Florentine” to honor Catherine de
Medicis, who is believed to have eaten it at every meal. Read on.........
Tangine of Fish on Spinach (Serves 4)
For the Spinach:
1 Tablespoon extra-virgin olive oil
¼ Teaspoon fresh lemon juice
Sea salt and freshly ground pepper
2 Cups baby spinach leaves, washed
Whisk together oil and lemon juice. Season to taste with salt and pepper. Toss spinach in vinaigrette
and set aside. (This will wilt the spinach slightly without cooking.)
For the Fish:
1 Tablespoon ground cumin
1/3 Cup extra-virgin olive oil
1 (15-ounce) can stewed tomatoes, chopped
2 Tablespoons drained capers
1 Teaspoon cinnamon
Sea salt and freshly ground pepper
4 pieces halibut, haddock or hake fillet (about 6-ounces and 1-inch-thick each)
Heat oil in a heavy skillet over medium heat. Stir in ground cumin, and sizzle until fragrant, about 1
minute. Add tomatoes, capers, cinnamon, and a pinch of salt and a grind of pepper. Simmer,
uncovered, stirring occasionally until thickened, about 10 minutes.
Pat fish dry and season with salt and pepper, and place on top of sauce in skillet. Cover and gently
simmer until fish is just poached, 7 to 10 minutes.
To serve, divide spinach among four plates arranged in piles. Spoon some tomato mixture on to
spinach and place fish filet on top of the mixture. Finish by covering the fish with more sauce. Serve
with brown rice or faro.
For the Spinach:
1 Tablespoon extra-virgin olive oil
¼ Teaspoon fresh lemon juice
Sea salt and freshly ground pepper
2 Cups baby spinach leaves, washed
Whisk together oil and lemon juice. Season to taste with salt and pepper. Toss spinach in vinaigrette
and set aside. (This will wilt the spinach slightly without cooking.)
For the Fish:
1 Tablespoon ground cumin
1/3 Cup extra-virgin olive oil
1 (15-ounce) can stewed tomatoes, chopped
2 Tablespoons drained capers
1 Teaspoon cinnamon
Sea salt and freshly ground pepper
4 pieces halibut, haddock or hake fillet (about 6-ounces and 1-inch-thick each)
Heat oil in a heavy skillet over medium heat. Stir in ground cumin, and sizzle until fragrant, about 1
minute. Add tomatoes, capers, cinnamon, and a pinch of salt and a grind of pepper. Simmer,
uncovered, stirring occasionally until thickened, about 10 minutes.
Pat fish dry and season with salt and pepper, and place on top of sauce in skillet. Cover and gently
simmer until fish is just poached, 7 to 10 minutes.
To serve, divide spinach among four plates arranged in piles. Spoon some tomato mixture on to
spinach and place fish filet on top of the mixture. Finish by covering the fish with more sauce. Serve
with brown rice or faro.
| Spinach June |
| Strawberries July |
| Squash |
