Early spring is the most difficult time to find fresh local produce, because the fruits and veggies that keep well through the winter are starting to run out, and it’s still too cold for gardening. But spinach, one of the most cold-hardy vegetables there is, can overwinter even in subzero temperatures if planted in fall and well mulched. Or it can be planted in spring, as soon soil temperatures reach 35°F!

I often have trouble thinking of specific recipes for spinach, simply because it’s so versatile – you can add it to just about anything for a touch of earthiness and a blast of vitamins and minerals. But mustard and sweet onions really complement its flavor. Spaetzle are tiny dumplings with a noodle-like texture, in this case flavored with mustard. This makes a lovely side dish, or you can add some leftover roast chicken, sauteed mushrooms, and/or pancetta to make it a filling main dish. This recipe is adapted from one posted to Food 52’s “Your Best Spinach” contest, by blogger Christine of www.remakingchristine.com.

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Photo by Sergio Salvador

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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