Throughout the COVID-19 pandemic, GrowNYC Greenmarkets have remained open with additional safety practices to ensure the health and well-being of our customers, staff, and farmers. Each month, “Greenmarket at Home” will walk you through current safety protocols, highlight what’s in season, and provide a few ideas for preparing Greenmarket fruits and vegetables. This month, we're talking about spinach.
It's leafy, green, full of immune boosting vitamins and minerals, and in season at local Greenmarkets.
Quick Facts About Spinach
It belongs in the amaranth family and is related to beets and quinoa.
It's high in vitamins A, C, K1, iron, calcium, and folic acid
It's low in calories and carbohydrates
It's high in antioxidants
Learn two easy ways to cook spinach in the video above and we're also a fan of this Spring Eggs with Spinach recipe:
SPRING EGGS WITH SPINACH
Recipe from the Old Farmer’s Almanac
DID YOU KNOW: Eggs can come in more than just the white and brown variety. Arcana chickens lay greenish-blue eggs, an emu’s egg is emerald green! The shells are different colors because of the different breeds of bird. White chickens will lay white eggs, and brown chickens will lay brown eggs- but there is no difference in nutrition or taste!
Serves 4 to 6
Ingredients:
8 tablespoons unsalted butter, divided*
1/4 pound fresh spinach, cleaned, stemmed, and shredded*
Salt and freshly ground pepper, to taste
1 tablespoon heavy cream*
12 eggs*
* Ingredients available seasonally at your neighborhood Greenmarket
Instructions:
1. With an adult’s help, melt a tablespoon of the butter in a large saucepan. Add the spinach and a little salt. Cook over low heat until spinach is wilted and liquid evaporates, about 3 to 5 minutes. Stir in the cream, and cook until it thickens slightly, about 1 to 2 minutes.
2. Set aside, and cover to keep warm. Blend the eggs in a bowl, making sure the whites and yolks are completely mixed together. Add salt and pepper. In a large heavy saucepan, with an adult’s help, melt the rest of the butter.
3. Pour the eggs into the pan and cook gently over low heat, stirring constantly with a wooden spoon. As the eggs thicken on the bottom and sides, scrape them so they mix into the uncooked eggs. Continue cooking until all the eggs have thickened but are still soft and moist, about 15 minutes.
4. Add salt and pepper, if needed. Spoon the eggs onto warm plates and add a dollop of the creamy spinach to each.
5. Enjoy!
As our summer season kicks into full swing, more markets will be opening citywide. A complete list of markets can be found here.