Share #3 2023

This Week: 1 bunch of kale, 1 pound of spinach, 1 bunch of beets, 2 heads of lettuce, 1 kohlrabi, 1 bunch of garlic scapes, 1 bunch of scallions.

We’ve been enjoying beet and kohlrabi slaw almost daily. Give it a try! Just shred the beets and julienne the kohlrabi and make a vinaigrette dressing. Add any kind of fresh herb you have sitting around.

Spinach Pie

You can make this with or without a crust. If you use crust, you can make a standard pie crust or crumble up all the stale leftover bits of tortilla chips in your pantry and spread them in the pie pan.

For the filling:

saute 1 pound of washed and chopped spinach in a skillet with an onion, add salt and pepper and oregano or basil

in a bowl, mix 1 pound of ricotta cheese, 3 beaten eggs, 1/2 cup of shredded sharp cheese and a pinch of nutmeg

add the cooked spinach to the cheese mixture, stir to combine and spread into the pie pan; sprinkle with paprika or crushed red pepper

bake at 375 for 40-45 minutes

(this can be frozen while unbaked and then when you want to eat it, let it thaw and bake)