Shonna Richardson - Market Manager
April 30, 2008 11:34 am
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Greenhouse tomatoes, squash and cucumbers are here, but you have to get here early because they go fast.
Other items to look forward to are asparagus, lettuces, salad greens, spinach, radishes and Swiss chard. There will be fresh herbs such as mint, sage, parsley, and chives, broccoli plants, tomato plants, potted herbs, and other bedding plants.
Beautiful potted flowers, lavender items, lotions and soaps, wood for smoking, eggs, buffalo, Southwest cuisine, soups, breads and more.
Stillwater Farmers’ Market is open Wednesdays and Saturdays from 8 a.m. to 1 p.m. through Oct. 29 in Strickland Park, 309 N. Main.
When choosing spinach, look for vibrant, deep green leaves with no signs of yellowing. Leaves should look fresh and tender.
Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper. It should keep for about five days. It’s better not to wash it before storing or moisture will cause it to spoil. Before using spinach, rinse in a bowl of water repeatedly to remove any sand or grit (change the water between rinsing).
Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food.
Add layers of steamed spinach to your next lasagna recipe. Toss steamed spinach with pressed garlic, fresh lemon juice and olive oil. Sprinkle with a little parmesan cheese. Pine nuts are gaining popularity. They make a great addition to cooked spinach. Spinach salads are a classic easy and delicious meal or side dish.
Spinach with Garlic
1 pound fresh spinach
3 cloves of garlic
Olive oil
Salt and pepper to taste
Cut off spinach stems and throw away. Clean leaves by repeatedly soaking and draining. Then use salad spinner to remove excess moisture or lay leaves out on towel.
Saute chopped garlic in 2 tablespoons olive oil over medium heat. Add spinach to pan, slightly packing it down with hands. Turn it over a couple of times to coat it with olive oil and garlic.
Place lid over pan and let it cook for 1 minute. Turn spinach over again and let it cook for another minute with the lid on. After 2-3 minutes of cooking with the lid on, spinach should be wilted.
Drain off excess liquid. Toss with more olive oil if desired. Salt and pepper to taste. Serve immediately.
Serves 4.
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