Day 2 passed with more mandarin oranges and the last Pink Lady apple. Saturday night, I made a late dinner with more goodies from our Eatwell Farm box.
First, I spent half an hour rinsing off the polar bear spinach. Here’s a close-up picture of what I was working with:
I found it best to tear off the leaves and rinse them under running water one at a time, gently brushing off the dirt with my fingers so as not to bruise the leaves. Not very water-conservation-y of me, but simply rinsing in a bowl wasn’t doing much! Then, I scrubbed the stem bases with a vegetable brush under running water. (I like cooking the stems, too; I like the way they squeak in my teeth.)
When the spinach was finally clean, I lined the toaster oven pan with foil and greased it with olive oil. I sprinkled salt and squeezed some lemon juice over a wild salmon fillet, laid a few sprigs of dill on top (from the freezer), and cut a few slices of lemon to lay on top. I stuck it in the toaster oven at 350 degrees for about 20 minutes.
While the salmon was baking, I washed off a few leaves of the romaine lettuce from our produce box. The lettuce had a lot of dirt on it as well but it came off much easier. I had just gotten some mushrooms and oranges from the Farmer’s Market that morning, so those got sliced into the salad along with some leftover red onion. I mixed together a quick dressing of olive oil, orange juice (from the end pieces of the orange), salt, pepper, and sugar to drizzle over the top.
With the salad ready, I mixed up some softened butter with minced garlic and spread it generously on two slices of french bread from a local bakery.
The salmon was nearly done so I started cooking the spinach. In a non-stick pan, I melted a generous chunk of butter, then added the spinach stems and let them cook down just slightly. I added minced garlic and the rest of the spinach and salted it lightly, then let it all cook down while I pulled out the salmon and quickly broiled the garlic bread.
Did the food taste better because we knew we were supporting local farmers, weren’t eating any pesticides, were getting more vitamins and antioxidants and other good stuff than with conventional produce, and had painstakingly washed the spinach with love? I’m not sure, but we both had very happy tummies at the end of the night…