We’re so excited to be starting year 2 of our sponsored series with Wile’s Lake Farm Market! This year’s series is called Plant to Plate. Plant to plate is connecting what you grow in your garden, to what you put on your plate. Looking at the seasonality of foods and focusing on what is in season and the benefits of eating those foods when they are fresh and plentiful. “Eat your way through the year”, as Elspeth says. It is also another great way to support local farmers and our local economy by eating what is in season. This week, it’s spinach salad.
One of the first seeds you can put in the ground…once it is thawed of course…is spinach. Wile’s Lake Farm Market carries spinach seeds from Cochrane Family Farms, Halifax Seed, Yonder Hill Farms and more. You can also set up a little greenhouse and start spinach seeds inside. Elspeth goes into more detail on how to do this in our Facebook Live video (6:54 mark)
Spinach is often classified as one of the “super foods” due to the presence of minerals and vitamins and the various health benefits it provides. It is a green, leafy vegetable that can be eaten raw in a salad, or sautéed as a side dish and also added to soups, smoothies and egg dishes. I like to add fresh spinach to my Ham and Cheese Frittata. Yum!
Wile’s Lake Farm Market is currently carrying fresh spinach from Hutton Family Farms. Combined with some Greek’s Home Smoked Bacon and a few other ingredients, and you have the makings of a delicious spinach salad. With the eggs as additional protein, this is hearty enough for a lunch or as a side dish to a pork or chicken recipe.
- 5 slices Greek’s home smoked bacon
- 1 pkg. mushrooms, thinly sliced
- 2 eggs
- ½ red onion, thinly sliced (add more or less based on personal taste)
- 8 ounce pkg. fresh spinach (give or take a bit)*
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 2 tsp. Dijon mustard
- 1 clove garlic, finely chopped
- 2 tsp.sugar (add more if you want this to be sweeter)
- Pinch of salt and pepper
- Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in the hot water for 20 minutes
- Drain hot water and cover in cold water to stop the cooking process
- Fry the bacon until crispy, drain and set aside
- Wash the spinach and lay on a tea towel to dry
- Prepare the salad dressing- dissolve the sugar in the vinegar
- Add Dijon mustard and chopped garlic
- Gradually whisk in the olive oil to create a creamy consistency
- Add salt and pepper to taste.
- Assemble the salad by placing the spinach in a salad bowl
- Top with bacon, mushrooms, sliced eggs, and red onion.
- The salad can be tossed with the dressing or served without, which allows people to add the amount they prefer
- Extra salad dressing can be used on green salads and stores well in the refrigerator.
- Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
Do you grow spinach in your garden? Planted any outside yet or maybe started seeds inside? What is your favourite way to use spinach in your kitchen? Leave a comment and let us know!
*Plant to Plate is sponsored by Wile’s Lake Farm Market located in Wileville, Nova Scotia. Wile’s Lake Farm Market has fresh spinach and spinach seeds available in their market. Their knowledgeable staff is also available to answer any questions you may have.
I enjoy your posts.
Re. Spinach I eat it at breakfast several times a week. Gently saute a generous handful in a small frying pan . Break in 2 eggs then scramble or let set and fold into an omelet. Fill omelet with a little grated goat cheese, or grate over scramble. A quick and nutrious start to the day and a head start on veggie servings. Plus you can be creative with other additions. 😊
Sounds delicious! Thanks Noreen. 🙂