Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

https://www.saveur.com

 

Squash and Brown Rice Stuffed Peppers

 

Ingredients:

• 3 in bell peppers, cut half length-wise, insides removed (colors of choice)
• ¾ cup uncooked brown rice
• 1.5 cups water
• 1 tablespoon grapeseed oil
• ½ cups large yellow onion, finely chopped (about 2.5 chopped onion)
• 2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)-- try Delicata Squash!!
• 2 tablespoons vegetable broth or water
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 2 teaspoons fennel seeds
• 1 teaspoon garlic powder
• 1-1/2 teaspoons salt, or to taste
• 1 cup baby spinach, roughly chopped

Preparation:

1. Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
2. Heat the grapeseed oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
3. Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook for an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds, and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
4. When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
5. Preheat the oven to 400 degrees.
6. Cut the bell peppers lengthwise, remove their insides, and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.
7. Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).
8. Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!

https://www.theroastedroot.net/butternut-squash-brown-rice-stuffed-bell-peppers/

Green Detox Smoothie

 

Ingredients:

• 2 cups baby spinach
• 2 cups baby kale
• 2 ribs celery, chopped
• 1 medium green apple, chopped
• 1 cup frozen sliced banana
• 1 cup almond milk
• 1 tablespoon grated fresh ginger
• 1 tablespoon chia seeds
• 1 tablespoon honey

Preparation:

1. Combine spinach, kale, celery, apple, banana, almond milk, ginger, chia seeds and honey in a blender until smooth.
2. Serve immediately.

https://damndelicious.net/2018/01/01/green-detox-smoothie/

Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

Roasted Polano Soup

 

Ingredients:

• 1 pound poblano peppers about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion chopped (white or yellow)
• 1 medium carrot peeled and chopped
• 1 stalk celery chopped
• 3 cloves garlic chopped
• 1 cup chopped spinach loosely packed
• 2 tablespoons Cajun seasonings or use a Creole blend
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Preparation:

1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.
5. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
6. Add the onion, carrot and celery and cook them down about 5 minutes to soften.
7. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
8. Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
9. Remove from heat and stir in the crema or sour cream until it is completely incorporated.
10. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
11. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

https://www.chilipeppermadness.com/recipes/roasted-poblano-soup/

Stuffed Delicata Squash

 

Ingredients:

• 2 Delicata squash, cut lengthwise
• 2 teaspoon olive oil, divided
• salt and pepper
• 2 garlic cloves, minced
• 1 small onion, chopped finely
• 1 15 oz can cannellini or white beans, rinsed and drained
• 3 handfuls fresh spinach, torn into small pieces
• 1/4 cup panko or bread crumbs
• 1/4 cup Parmesan cheese
• red pepper flakes, for serving

Preparation:

1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
2. While squash is baking, make stuffing for squash:
   Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
3. Spoon stuffing into each squash half.
4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

https://aggieskitchen.com/angelas-stuffed-roasted-delicata-squash/

Roasted Beet Salad with Orange Vinaigrette

  

Ingredients:

• 3 medium fresh beets (about 1 pound)
• 3 tablespoons olive oil
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh tarragon, divided
• 1 package (6 ounces) fresh baby spinach
• 4 cups torn mixed salad greens
• 2 medium navel oranges, peeled and sectioned
• 4 ounces crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

Preparation:

1. Preheat oven or grill to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

https://www.tasteofhome.com/recipes/roasted-beet-salad-with-orange-vinaigrette/

Cannellini Beans with Spinach

Ingredients:

• 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained
• 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
• 3 sage leaves
• 6 tablespoons olive oil, divided, plus more for serving
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bunches mature spinach, trimmed (or another green, like Kale, Chard, Dandelion Greens, Turnip Greens)
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Preparation:

1. Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.
2. Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
3. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders 

Lentil Vegetable Stew

Ingredients

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans 
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

Instructions:

1. Heat oil over medium heat in a large pot or dutch oven.
2. Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
3. Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
4. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

https://www.hummusapien.com/lentil-vegetable-soup/

Caramelized Onion, Spinach and Avocado Quesadillas

Ingredients:

• 3 tablespoons grapeseed oil or olive oil
• 2 large yellow onions, halved and sliced
• 1/2 teaspoon salt
• 10 ounces baby spinach
• 2 cups shredded Monterey jack cheese
• 2 avocados, pitted, peeled, and sliced
• 4 large flour tortillas

Instructions:

1. Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl.
2. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel.
3. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.
4. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.
5. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or pesto

https://ohmyveggies.com

Spinach Feta Quinoa with Crispy Chick Peas and Leeks

Ingredients:

• 1/8 ounce fresh parsley
• 3 ounces baby spinach (or another green)
• 2/3 cup quinoa
• Salt and pepper to taste
• 1/4 tsp red pepper flakes
• 1 lemon
• 6 ounces feta cheese
• 1/8 ounce fresh chives
• 1 can chick peas
• 1 clove garlic
• 6 dried apricots
• 1 leek
• 1/8 ounce fresh basil

Instructions:

• Preheat oven to 425°F. Rinse all produce. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Drain and rinse chickpeas and pat dry with paper towel. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Thinly slice chives. Halve lemon.  
• In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
• On a baking sheet, toss 1 cup chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until almost crisp, about 10 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. Once chickpeas are roasted, add leeks to baking sheet, toss to combine, and roast until chickpeas and leeks are golden brown and crisp, 6-8 minutes more.
• While chickpeas and leeks roast, mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add basil, chives, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt, and whisk to combine.
• Using your hands, break feta into large pieces. Quarter apricots. Pat spinach dry and add to bowl with dressing, along with feta and apricots, and toss to combine. Add cooked quinoa and toss to coat. Taste and add salt and black pepper as desired.
• Divide spinach-feta quinoa between serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

https://www.plated.com

Sarson Ka Saag (Indian Mustard Greens)

Ingredients:

• 2 large dried red chile peppers (optional)
• 2 bunches fresh spinach, washed and chopped
• 1 bunch mustard greens, washed and chopped
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds 1
• 1/4 cup finely chopped onion
• 1/2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1/2 tomato, chopped salt to taste
• 1/2 teaspoon white sugar, or to taste
• 1/4 cup water (optional)

Instructions:

Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Recipe Source

Creamed Spinach and Parsnips

Ingredients and Preparation 4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips, cut into 3/4-inch pieces 2 large shallots, thinly sliced 1 cup turkey stock or canned low-sodium broth 1 teaspoon chopped thyme Salt and freshly ground pepper 1 1/4 pounds baby spinach (20 cups) 2 tablespoons all-purpose flour 2 cups half-and-half or whole milk 1/2 teaspoon freshly grated nutmeg In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve . MAKE AHEAD The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick. http://whttp://www.foodandwine.com/recipes/creamed-spinach-and-parsnips

Salsa Verde Sliders with Avocado Mayo

Ingredients:

1/4 cup olive oil

• 1 yellow onion, diced

• 1 14 oz. can black beans, drained and rinsed

• 1/4 cup diced carrots

• 1/4 cup corn kernels

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped spinach

• 1/2 cup cornmeal

• 1/2 cup panko breadcrumbs

• 1 teaspoon sea salt

• 1/2 cup salsa verde

• 1 avocado

• 1/2 cup vegan mayonnaise, such as Veganaise

• 1 clove of garlic, finely chopped

• Mini heirloom tomatoes for topping (optional)

• 12 slider buns of your choice

Preparation:

1. To make the burgers, sauté the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.

2.     Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.

3.     Add in the salsa verde and use your hands to form patties.

4.     Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.

5.     While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.

6.     Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.

http://www.takepart.com/photos/meatless-mondays/salsa-verde-sliders-with-avocado-mayo?cmpid=foodinc-fb

Some Vegetable Facts

*Kohlrabi is one of the only plants that is bred for its edible korm, which means an enlarged lower stem
*Popeye, a cartoon character known for gaining superhuman strength after eating spinach, first debuted in 1929.
*Turnip infused honey is believed to help treat asthma
*Zucchini and Summer squash are believed to be native to North America—archaeologists believe that they were grown as a food staple in Mexico in 7,000 to 5,500 BCE.

Spinach with Raisins and Pine Nuts

Serves 2

1/4 cup raisins
1 slice crusty bread
1 1/2 tablespoons olive oil
1/6 cup pine nuts
3/4 pound young spinach, stalks removed
1 clove garlic, crushed
salt and black pepper

Put the raisins in a small bowl with boiling water and let soak for ten minutes. Drain

Cut the bread into cubes and discard the crusts. Heat 1 tablespoon oil and saute the bread until golden. Drain.

Heat remaining oil in the pan. Saute the pine nuts until they begin to color. Add the spinach and garlic and cook quickly, turning the spinach until just wilted.

Toss in the raisins and season with salted pepper. Sprinkle croutons on top and serve hot.

Spinach: Spinacia oleracea

By Nina Berryman

Spinach is in the plant family Chenopodiaceae, along with Swiss chard, beets, quinoa and the common weed lamb’s quarters. It originated in central Asia and was cultivated in Europe in the 1350’s. Spinach is one of the few annual vegetables that produces either all female or all male flowers on one plant. If you let the plant go to flower and then to seed, all plants will flower but only the female plants will produce seed. Spinach seed is either prickly or smooth. Smooth seeded varieties produce wrinkled leaved plants, and prickly seeded varieties produce flatter leaves. Spinach is a cold weather crop, growing well in the spring and fall. Spinach is known for its high concentration of iron. However it can also have high concentrations of nitrate and oxalates which are not healthy to eat in large quantities. Nitrates will be high in spinach when large amounts of ammonia fertilizers are used.

Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002