70 Springing into Spinach From:   drwo@woteki.com Subject: Springing into Spincah Date: April 10, 2004 8:21:45 PM EDT To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info One of the sure signs of Spring around here is when Kent Ash’s Spinach shows up at Eastern Market. Kent is an organic farmer from around Winchester, VA, west of DC, who grows lots of wonderful things. He has rough calloused hands, a big smile and a long ratty pony tail. Because I’m an early riser and around most Saturday mornings, Kent and I regularly “make history” together when I am the first to purchase the inaugural delivery of one of his crops. Making history is one of our standing rituals and believe you me I am an eager collaborator. Today it was his baby Spinach. Spring is here, King Asparagus is next. At this time of year, Kent’s Spinach is small and tender. The leaves and modest stems can be eaten whole after washing and make a wonderful salad variations. Here is a recipe for creamed spinach that I made tonight to go along with my grilled rack lamb chops and roasted fingerlings: Obtain: Some of Kent Ash’s Spring Spinach in whatever amount required to satisfy your need Some heavy cream Some butter Some freshly ground nutmeg to taste S&P to taste Proceed: 1. Wash Spinach until free of grit 2. Steam spinach in the water that clings to the leaves until completely wilted. Immediately transfer to very cold water to stop cooking. 3. Drain Spinach and gather into a ball squeezing out as much moisture as possible 4. Chop the Spinach fine --  When ready to serve: 5. Remove the Spinach to a saucepan suitable to the amount on hand 6. Moisten with enough cream to reheat the Spinach, season with S&P and fresh nutmeg and bring the Spinach to a gentle simmer 7. Swirl in some softened butter 8 Serve immediately This is not Popeye’s, Morton’s or even you mom’s creamed Spinach. It is delicious. Tom