NAVIGATION BAR

  Welcome!
  Contact Us
  Helen's Journal

Sign Up
  New Content E-mail List






eStore

  Barley Products

  Bean Products

  Buckwheat Products

  Canning Supplies

  Corn Products

  Lentil Products

  Millet

  Nuts

  Oat Products

  Pea Products

  Pet Bedding

  Popcorn Kernels

  Rodent Pet Food

  Rice Products

  Rye Products

  Seed Products

  Soy Products

  Wheat Products





About
  The Aardsma Family
    The Dad
    The Mom
  Jennifer (Aardsma) Hall 
    Treasuring Home




Dr. Aardsma's
Educational Products

  Dr. Aardsma's Drills
  Dr. Aardsma's
Saxon Math Checker


FAQ
  Canning
  Shipping

         
     




Healthy Organic Spinach

Use the 'Today We Have...' link on the navigation bar at left to check on availability and pricing.

  • A treat in salads and as a garnish
  • Full of flavor
  • Picked while you wait
  • Great raw or cooked
  • Delicious with vinegar or salad dressing



Recipes:


Spinach and Potato Frittata

INGREDIENTS

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese

DIRECTIONS

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

     


             Copyright ©1996-2024 Mulberry Lane Farm. All rights reserved;photos and content.