Article and recipe (Scroll Down) originally printed in Brown Box Organics e-flier 2013.
Know Your Produce? Savoy Spinach
This week we are featuring a spring mainstay, Spinach. If you think all spinach is alike, you haven’t tried curly leaf. Also called Savoy spinach, it’s distinguishable by its crinkly, curly (or savoyed) leaves. Its dark green color and springy, crisp texture make it an exceptionally tasty choice for fresh salads or to top off your favorite sandwiches. Plus, you can’t beat it for cooking.
Its hearty leaves hold up well in most recipes that call for spinach—from soups and dips to lasagnas and quiches. It is also great in smoothies!
A Powerhouse of Nutritional Benefits.
Curly leaf spinach is great-tasting and great for your health. It’s loaded with 13 different flavonoid compounds that work as antioxidants, which are cancer-fighting agents in the human body. Spinach is also a terrific source of vitamin K for strong bones, lutein for healthy eyes, vitamin C and beta-carotene for cholesterol reduction, and iron for a stronger body. Think tasty. Think healthy. Think curly leaf spinach.
An Interesting History. A Lasting Legacy.
Curly leaf, or Savoy, spinach has been enjoyed in the United States for decades and is grown in
the East, Midwest, and near West. Not originally from the U.S., curly leaf spinach made its way
here because it was fit for a queen. Thought to have originated in ancient Persia (present-day Iran), spinach made its way to China in the 7th century. The Moors liked it so much they brought spinach to Spain. There, Catherine de Medici fell in love with the green, leafy vegetable. So much, in fact, that she took her own cooks and the beloved spinach from Florence, Italy, with her when she married the king of France. Since then, any dishes prepared with spinach are referred to as “a la Florentine.” For a while, spinach was known in England as the Spanish vegetable.
Today, curly leaf spinach is grown and enjoyed all over the world. And, many of the curly leaf/
Savoy spinach growers in the United States come from generations of people who’ve perfected
the growing of high-quality, great-tasting spinach. Our Organic Savoy Spinach is cultivated on
family farms and does best in not too hot weather making late Spring and Fall the best times to
grab up a tasty leaf. Enjoy!
3 cloves garlic, minced
1 small onion, diced
2 tablespoons olive oil
1 bunch Savoy spinach
6 oz. cups sliced mushrooms (one package0
6 oz. Jersey Dream Feta Style Cheese, crumbled
2 oz. cheddar, shredded
salt and pepper to taste
1 9 inch pie crust
4 eggs. beaten
1 cup whole milk
2 small tomatoes, sliced
Preheat oven to 375 degrees. In a large skillet combine the garlic, onion and olive oil. Cook until translucent. Stir in the spinach and mushrooms. Cook until wilted and remove from heat. Add feta and cheddar. Season with salt and pepper. Spoon mixture into crust.
In a medium bowl whisk eggs and milk. Pour over spinach mixture. Place the sliced tomatoes on the top. Bake for forty five minutes or until center is set. Let stand for ten minutes before serving.