418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Preparation, uses, and tips
Wash spinach leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh spinach with salad greens, or add to most soups and stews near the end of cooking time.
Buying and storing tips
Look for bright green, fresh-looking leaves with no sign of wilting or browning, and fresh clean roots. Store spinach in a plastic bag in the refrigerator, and use it within a couple of days.
Malabar spinach is a good source of vitamins A and C, calcium, and iron.
Fresh plums, apricots, and/or
Slice plums, apricots and
strawberries into a bowl. Splash on a little of the vinegar, stir gently
to coat. Place a handful of spinach on each plate, topped with either a
scoop of good creamy cottage cheese topped by the fruit, or topped with
the fruit followed by a coarse crumble of feta. The sweet fig or
balsamic vinegar really makes the fruit pop, and the combination of that
with the crisp, spinach and the piquant cottage cheese or salty
feta is just amazing. Be sure to get a bit of each in each mouthful!
Malabar Spinach Salad with Orange-Poppyseed Dressing
Recipe by Better Homes and Gardens
Farm-Fresh Malabar Spinach With Broccoli and Red Onions in Garlic Cream SauceIngredients:
2 c. broccoli florets
˝ red onion, sliced thin or diced large
Approx. 2 c. well-packed Malabar spinach
3 Tbsp. chicken drippings or clarified butter
3-4 cloves garlic, chopped
2 Tbsp. flour
˝ c. milk
˝ c. heavy cream
Steam the veggies separately, then combine (the onion can be steamed with the broccoli if desired, but the spinach will take a much shorter time).
Meanwhile, heat the drippings or butter in a small saucepan over medium-low heat. Add the garlic and sauté until soft. Whisk in the flour. Continue whisking until you have made a roux the color of brown sugar. Add the milk and cream. Continue whisking until the sauce thickens. Remove from heat.
While they're still hot, salt and pepper the veggies to taste. Add the sauce to the veggies slowly, stirring as you go (you will probably have leftover sauce.) Serves 4 as a side dish.
Any extra sauce will keep for a few days in the fridge; and in fact, like many garlicky sauces, it's better as a leftover. It's good with chicken, root veggies, pasta, rice? the list goes on. Stir well before serving.
Recipe from PTITCHEF