Wednesday, April 14, 2010

Spinach Quesadillas

This is so basic a concept that I feel a bit silly even typing it out as a recipe suggestion. But here it is - for the days where sauteed greens with garlic just doesn't sound good any longer. Now you know you can saute greens with garlic, then smush them between two tortillas with cheese, and suddenly have something else entirely, especially when served with guac, or sour cream, or aji sauce, or all of the above. I wrote this for spinach, but you could easily substitute kale or chard instead.

1 bag spinach
1 clove garlic, crushed
2 C shredded monterey jack cheese
large flour tortilas

Wash spinach and remove tough stems. With the water still clinging to the spinach, add it to a pan with a drizzle of oil. When mostly wilted, add garlic, and saute for one minute more. Remove from heat to a cutting board, and chop fine. Assemble quesadillas by spreading equal parts spinach and cheese on each tortilla and heating in a non-stick pan.

- Christiana Thomas

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.