this recent issue of Vermont Life (I’ll be relocating there soon) has a lovely grouping of recipes on spinach. i don’t know why, but i have loved spinach from first taste. and that may have been more than 15 years ago, if i remember correctly. still a single-digit kid, i marked winters with my sisters, mugs of hot chocolate bigger than our faces, long ponytails loosened and static-y under knit hats, our singsong voices hoarse from all the shrieking and laughing that comes with steep backyard sledding hills.
and here’s that first taste: spinach in it’s purest form, fresh, then wilted over the stovetop. lid removed, steam escaping, tongs gently lifting the deepest green i’d ever seen onto my clean white plate. “now squirt some of that lemon on top,” my aunt said, eyes smiling. our little fingers followed the directions, our feet dangled from the tall chairs, the soft virgin skin of our cheeks got all warm and rosy from that steaming deep green. spinach. it’ll warm your [cold, winter, sledding] belly if you let it.
Erin Papin of Dylan’s Cafe in St. Johnsbury offers a pretty perfect recipe for “Spinach, Caramelized Onion and Goat Cheese Turnovers.” You can use frozen puff pastry, which saves on time (and stress) without compromising on their homemade, wholesome, iknowwhat’sinthese quality. They are so, so good.
+ for a meatier bit, my mom added diced chicken to a few of the turnovers. she sautéed the chicken in olive oil and garlic before enveloping them with the spinach, onion, goat cheese mixture.
+ for a quarter turn spin, i added a sprinkling of diced sun-dried tomatoes to the already vegetarian mixture, for extra tang.
to popeye, and to all adults who can help children love spinach xx