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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