This time of year our spinach is harvested young, and is a light to dark green with tender stems. The flavor and texture is subtly earthy, slightly chewy, and a hint of nuttiness, overall very clean and mild. Classically added to salads, or wilted down in quinoa with eggs for breakfast. If cooking it brings out a mineral flavor too much, try a fresh spinach salad with warm bacon bits and a creamy poppy seed dressing.
