Today's Weblog Is Brought To You By The Letter S.

One of my favorite things about eating locally farmed foods is the challenge of dealing with a truly spectacular bounty. There are more than a few crops that do so well in Arkansas that a devoted locavore may find themselves eating them every day for months on end. All too often, someone with the best of intentions will find themselves at the end of their rope, unable to bear the thought of eating just one more meal of the same old thing. And it’s a real shame. Because there are dozens of ways to prepare any given product, and none of this fabulous food that our farmers work so hard to nurture should ever go to waste.

This spring, I’m hearing a lot about spinach. Epic fields of spinach. Seas of spinach that stretch as far as the eye can see. And it occurs to me that spinach doesn’t have the best public image. If you’ve only ever had canned or boiled spinach, or can’t think of anything to do with it other than salad and lasagna, maybe it’s time to broaden your culinary horizons.

Aside from being super good for you, spinach is also incredibly versatile. It takes no time at all to throw a handful into your smoothie, omelet, or mac and cheese. It’s just as delicious creamed as it is in spanakopita. If you’re willing to set your preconceived notions aside, it may even have a place or two on your dessert table.

With this many mouth-watering options, it’s only a matter of time before the problem will be that there isn’t enough spinach to go around. Be sure to order yours before The Market closes. (Pro Tip: It freezes wonderfully after a quick blanch, and there happens to be a bulk listing.)

-Rebecca Wild
Program Manager

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