Fresh Spinach Dip

1 May

 

Harvest Hill Farm Member Event

Thanks to everyone who came out to the Harvest Hill Farm Member Event this past Saturday. It was a wonderful way to get out in the country, enjoy a piece of the farm life, nosh on some great food, and watch the pigs do what they do best…eat!

The Farm Table prides itself on the community you have helped to build over the last few years, and we look forward to being able to get together over the course of the 2013 season to celebrate good farming, good food, and  good people. 

If you were unable to make it out to the farm last weekend, then you missed out on the fresh spinach dip that Richmond Area Manager, Patty Loyde brought. We’d like to introduce you to Patty, and share her spinach dip recipe using Farm Table ingredients:

Patty Loyde, Farm Table Area Manager

Originally a product of the suburbs in both New Jersey, where she grew up, and Henrico County, where she lived after graduating from the University of Richmond, Patty Loyde and her husband John are now Fan dwellers in the city of Richmond – and can’t imagine living anywhere else. Patty started as a Neighborhood Coordinator in the summer of 2012 for the Fan,and has now added the positions of Central Richmond Area Manager and Bookkeeper, aka Chief Number Cruncher, to her duties this year.

Patty loves to travel and watch movies, plays tennis year-round, tends her small city garden, and cooks from scratch, when not checking out the local Fan restaurant scene (Olio, Fresca, and Mint are some of her favorites). She attempts to eat a diet of unprocessed food whenever possible, striving for progress, not perfection. The  Farm Table makes that goal so much easier!

Fresh Spinach Dip, The Farm Table

Fresh Spinach Dip, By Patty Loyde (Print Full Recipe Here)

I made this spinach dip for the Harvest Hill Farm Member Event and served it with tortilla scoops. I love that I was able to use the spinach, onions
and garlic from that week’s box and that I didn’t need to use the package of highly processed soup mix I usually do to make it. It turned out just as good, if not better than the ole’ standby, often served in a bread bowl.

Ingredients:

  • 1 Tbsp olive oil
  • ½ cup shredded or finely diced carrot
  • ½ cup finely diced spring onions, white and light green parts
  • ¼ cup finely diced spring garlic, white and light green parts
  • 1 full bag of spinach
  • salt & fresh ground black pepper
  • ¼ cup diced spring onions, dark green parts
  • 1 cup sour cream or plain Greek yogurt, if you prefer
  • ½ cup Miracle Whip or mayo, if you prefer
  • 2 tsp Worcestershire sauce
  • Finish with: salt & pepper and onion & garlic powders, to taste

Directions:

  • Clean and dry the spinach well.
  • Heat the oil in a large pan and sauté the carrots, onions, garlic, salt and pepper until softened. Transfer to a bowl.
  • Using the same pan, sauté the spinach in a little more salt and pepper, tossing occasionally, until all the spinach is wilted. You may need to do it in batches, depending on the size of your pan.
  • Transfer the cooked spinach to a strainer and remove as much liquid as you can by pressing with a spoon or ladle. Place on a few layers of paper towels, top with more paper towels and press to remove additional liquid.
  • Finely chop the spinach and add to the bowl with the rest of the ingredients.
  • Stir well and chill for at least 2 hours to combine flavors.
  • After being chilled, finish with salt & pepper and onion & garlic powders to taste. If you’re serving with salty chips, the dip won’t need as much salt.

One Response to “Fresh Spinach Dip”

Trackbacks/Pingbacks

  1. Cajun Grill-less Corn Recipe | Follow The Tractor - July 15, 2013

    […] “Social.” It doesn’t, but it could. With everything from farm volunteer days like this one in May to local food tastings like the one that I had the pleasure of attending last night at The Savory […]

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