The Joys of Spring & Spinach...from the farm

by Laura Frerichs, Tastemaker in Residence

 This pesto has been in the refrigerator for several months. The secret to maintaining its freshness is pouring a 1/4 - 1/2 inch layer of olive oil on the top, with as little air above it as possible. From Cindi Sutter's refrigerator thanks to ingredients from Dawn Michael's garden!

This pesto has been in the refrigerator for several months. The secret to maintaining its freshness is pouring a 1/4 - 1/2 inch layer of olive oil on the top, with as little air above it as possible. From Cindi Sutter's refrigerator thanks to ingredients from Dawn Michael's garden!

What a glorious week of Spring we've had on the farm this past week!
 
Seeds in the greenhouse are sprouting, the hoop houses are prepared and growing, and we are in the midst of some Spring construction projects to get our cabins ready for our employees (some of whom will live and stay on the farm through the season).  

The overwintered spinach in one of our hoop houses has been growing rapidly and we are eating it at nearly every meal.  It's the sweetest, nuttiest spinach we've ever tasted, the cold winter freeze-thaw cycle increases the sugars in the leaves.  After tiring of salads, I turn to Spinach Pesto.  The vibrant green is delicious on quesadillas, pasta salads, and sandwiches.

Enjoy this Spinach Pesto Recipe and Celebrate the awakening Spring provides!