A Frenzy of Baby Spinach

My darling husband came home last week with four pounds of organic baby spinach. (That's FOUR of the large bins pictured above.) It's a bit of a long story as to how we came into all this spinach - but it feels like freekin' Christmas. We've kind of stayed away from the fresh salad greens this winter - salads have been mostly cabbage and carrot based rather than composed of delicate tender leaves imported from far away lands.

Using the spinach as an excuse to take a break from the 'locavore' ideal was clandestinely thrilling!
We ate Greek salad with lovely hothouse tomatoes and cucumbers and Kalamata olives. Strawberry salad with California berries and almonds from who knows where. And the lovely wilted salad with (homemade) pancetta and hard boiled eggs.

I also finally made a recipe of Spinach Brownies that I first discovered from my cousin Lorna. The main ingredients in this were a pound of cheese, a cup of flour, two eggs, and a bunch of spinach. So cheesy. (So much better than chocolate brownies!)

And of course, it is a lot of spinach to eat fresh, so these lovely spanikopita went straight into the freezer for some future party appetizer.

I can't wait for June, when we get nothing but greens in our CSA veggie boxes! Bring it on!