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Crops & Varieties: Spinach

Spinach growing


Thick, sweet and flavorful, many say our spinach is the best they've ever had. Great for juicing, smoothies, and even, believe it or not, traditional spinach dishes.

Quick tips

Don’t use aluminum cookware for heating spinach, as spinach contains a compound that reacts with aluminum, making the spinach taste like metal.
Our hearty, thick spinach is great as a snack or for dipping in hummus or dressing.
Sweet cold-weather spinach tastes great in smoothies. Mix lots of spinach with a little milk and a fruit of your choice (both peaches and blueberries are great, but use almost any fruit). You might want to add some sugar or agave nectar to amplify the sweetness.
Toss spinach into almost anything just before taking it off the heat: soups, stir-fries, potato dishes, etc.
Replace basil with spinach for a delicious pesto.
Use large, raw spinach leaves as a wrap for burritos or with any other kind of stuffing as a sandwich.
Like most greens, wrap in a damp paper towel and store in partly-open (unsealed) plastic bag in your refrigerator’s produce drawer. For best flavor, use within a week; most of our spinach may keep longer than that if handled carefully.
Though the leaves are thick, they are prone to damage, so handle spinach carefully to prevent breaking and bruising.
To freeze, blanch spinach in boiling water for 1-2 minutes, shock in ice cold water, drain, and place into freezer-safe bags. It’s a good idea to place the bag flat on a tray while freezing to avoid ending up with a big, dense hunk of spinach.


From our Newsletter Archives: Spinach-walnut pesto
Choosy Beggars: Saag Tofu (need to page down a bit, but the recipe is great) 
101 Cookbooks: Saag Paneer

Woodfired Kitchen: Spinach balls

Food Network: Savory Spinach and Artichoke Stuffing

Preserving the Soul (CSA member Ben S.): Red Rain Ravioli / Spinach Filling/Dip
The Healthy Family and Home: Raw Spinach and Avocado Dip
Steamy Kitchen: Greek Style Mac & Cheese
101 Cookbooks: Spiced Coconut Spinach
Big Girls, Small Kitchen: Spinach and Egg Quesadilla
Sweet Amandine: Spinach Cake

Preparation types & times

Blanching: 30-60 secs
Microwaving: 4-5 mins
Sauteing: 2-5 mins
Steaming: 3-5 mins depending on quantity
Stir Frying: 4-6 mins

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608.712.1585

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