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Pick of the Week: SpinachPrint

Food & Farming | June 13, 2014 | By Rebecca Fisher

So far this summer, one of my favorite things to do is leave the office on a Wednesday morning to run down to the farmers market. There is a positive vibe surrounding the market, with smiling faces, friendly farmers—and of course, the beautiful produce. 
Thankfully, I have access to a kitchen—something I miss a lot at college. This has compelled me to seek out the freshest ingredients possible to cook with. I’ve really enjoyed trying new ingredients and recipes. 
The Providence Farm vendor recommended I try the spinach this week, as it’s also in season. She suggested I make some pesto or a salad, and I’m planning to this weekend.
Here is an example of a spinach pesto recipe if you want to try it out on your own!
-2 cups of fresh spinach leaves
-1/2 cup of fresh parsley
-1/2 cup of walnuts or 1/2 cup of pine nuts toasted
-1/4 cup of parmesan cheese
-3 cloves of garlic
-2 tablespoon of extra virgin olive oil
-1/2 teaspoon sea salt
-1/8 teaspoon of fresh ground black pepper
-Add all of the ingredients to a food prosessor and enjoy!
(Recipe taken from