{in season} Bloomsdale Spinach

Lately I've been blown away by the bold pinks and greens found in the garden that practically scream of spring. Radish sprouts with tender pink roots. Blushing ruby rhubarb with pale green streaks. And voluminous, ruffled Bloomsdale Spinach stemmed with a splash of hot pink. Until you grow it yourself or find it at the farmer's market, you may never see the bright pink stems of fresh Bloomsdale spinach. I had never had until I gathered this homegrown batch in the sink and practically mediated over the power of these colors. No offense to the pre-washed bagged baby version (which has its place), but it has nothing on this tangy, almost-sweet spring green.

This spring I've been putting Bloomsdale spinach on DIY pizza {Jim Lahey no-knead style}, tossing it together raw in salads, and stuffing it into grilled cheese and quesadillas. And today, for lunch, there will be Spinach Soup with Rosemary Croutons, just the thing for another rainy spring day. Savor it now before fresh spinach fades away into the hot days of summer.

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New York City, United States
Sarah Copeland is a food and lifestyle expert, and the author of Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, and The Newlywed Cookbook. She is the Food Director at Real Simple magazine, and has appeared in numerous national publications including Saveur, Health, Fitness, Shape, Martha Stewart Living and Food & Wine magazines. As a passionate gardener, Sarah's Edible Living philosophy aims to inspire good living through growing, cooking and enjoying delicious, irresistible whole foods. She thrives on homegrown veggies, stinky cheese and chocolate cake. Sarah lives in New York with her husband and their young daughter.