Large leaf, gorgeous spinach. Eat it raw or just wilt it, delicious no matter how you serve it. This week’s spinach is still from the field. It’s seen some things (like 12 degrees) but is as tasty as every.
A little olive oil, generously seasoned with salt and pepper, and some alone time in the oven is all that’s needed to prepare this sweet squash. One squash will serve 2 – it’s bigger than a sweet dumpling squash but much smaller than butternut. With skin even thinner than our president, no need to peel before roasting/eating! We ran out of acorn so I stocked up from friend Brittany at Upswing Farm.