“And what should I do with spinach?”
That was the question that I heard most at the market last weekend. Makes sense, considering that we had enough spinach on the table to feed a small country. Spinach lovers out there know that the possibilities are endless, but of course to answer that question, I start small, feel it out, try to assess which possibilities will make this one hungry person sing with spinach-induced joy, and if I can’t get a read on them, I start out safe.
“saute it?”
On and off today I’ve been checking in with a workshop that Penny De Los Santos is teaching through creativeLIVE. She is an amazing photographer who works mostly for Saveur these days, but she is also one of those people whose passion is so infectious–to hear her talk just makes me want to take risks. She’s teaching a three day workshop, and she invited people to make videos on why they would like to take her course (see my friend Nikki’s lovely video here), and she chose 6 people to join her in a room in Seattle, but the rest of the world gets to participate too. Watch some if you can– any length of time with her is a gift. My favorite thing she said today?
“Self-assign your dream assignment.”
Yes!
And that brings me back to the farmers market. Years ago now, the chance to work for Indian Line Farm at the market got me thinking about food in new ways, and it got me here, too. And I will never get sick of talking with people about how to cook spinach, at least I hope not. And whereas the basic sauteing if spinach with olive oil and garlic might be a standard for some, it is a new recipe for others. It is one of the things I love best about that place- do people ever ask how to cook a vegetable at the supermarket? I don’t think so- they reach for what they know. So I’m bringing the market back in here. It’s all far too connected to keep the two worlds separate.
This week, let’s saute some spinach.
And for those who want to find new tricks for familiar vegetables, a few spinach inspirations around the web:
Winnie’s baby spinach and violet salad with blue cheese
Joy’s kale, spinach and pear smoothie
Heidi’s spiced coconut spinach recipe
Jenna’s spinach feta turkey burgers
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 
MILK!!! this is what i have been missing! I stopped making spinach because jon hates that "mouth feel"…followed your recipe this am and added it to our omlets..SO GREAT!
Oooh! Is there a non-dairy substance that works like milk to soften that spinach mouthfeel?
I’m not sure, Miranda! There’s something about the dairy- I’m not sure what would approximate it. I’ll try to do a little research and I’ll let you know what I find.