Whilst we enjoyed the glorious sunshine last week, our growers picked a bountiful harvest of leafy greens. We’re highlighting our spinach varieties today. Perpetual spinach, also known as spinach beet, belongs to the same family as chard (Beta Vulgaris) and is grown by Libby Flintoff up in Preston. This complements our ruby chard, courtesy of Duncan Gielty in Ormskirk. These varieties are sturdier than true spinach (Spinach Oleracea) and they resist better to our local weather.
We find they add freshness to our dishes this time of year. To enhance their flavour, separate the ribs from the leaf, sautee them in olive oil, garlic and onions until tender. Add the chopped leaves, cover and steam for 5 minutes. We’re still not ready to leave behind our comfort food, it’s also delicious baked in gratin or a pie! 🥧
