Have I ever told you how much I love our CSA? We pick up a family size bag weekly – and I honest to goodness forgot to order my bag this past week. I put the kids in the truck on Thursday to zip over there and get my bag, and halfway there, it struck me…
Oh my gosh – did I order my bag? (Does that ever happen to you?)
I pulled into the farm, hopped on Facebook and went to their page to see if I had commented on their post – and as I had thought… I never did. Up until that point I had yet to forget to order – but our week was so busy that I never even got on Facebook Friday, Saturday or Sunday to comment on their post.
Thankfully they had an extra bag and I was able to scoop it up – it was only a single size, but they were gracious enough to give me a full bag of spinach.
If you don’t cook often with fresh spinach, it can turn quite fast – picking up from your CSA prolongs the life, since the produce is local it doesn’t have to take as long of a trip to get to you (making it so much better, fresher, and longer lasting!) You can make Pesto with an overabundance of spinach (which is a great way to use up your spinach, too!)
Pair spinach with russets and you have an amazing vegetarian meal that might make enough for leftovers the next day for lunch.
You can prepare the potatoes by boiling – or, if you have an Instant Pot, throw them in there for 10-12 minutes (high/manual) and it makes the prep go even faster.
- 3 Russet Potatoes, medium large, peeled and cooked (Instant Pot or boil)
- 3 cloves Garlic
- 8-10 oz fresh Spinach
- 1/2 Yellow Onion, diced
- 1/4 C. Milk
- 2 C. Bread Crumbs
- 1 Egg, beaten
- 2 Tbsp Lemon Juice
- 1 C. Parmesan or Cheddar Cheese
- Salt/Pepper (to taste)
- 2 Tbsp Olive Oil + additional for browning in the skillet
- Optional: 2-3 drops of Black Pepper Vitality Essential Oil (we use Young Living) in lieu of the actual Black Pepper
- Combine your prepared potatoes with the milk in a medium bowl - mash well, and set to the side.
- In the skillet, add your 2 Tbsp Oil and cook your onions for 2-3 minutes or until translucent.
- Add the spinach and garlic to the skillet and season with salt/pepper - cook on low/medium until the spinach has cooked down.
- Remove the skillet from the range and add the spinach, onions and garlic to the potato mixture.
- Add the cheese, lemon juice, egg and breadcrumbs and stir until combined.
- Shape the mixture into patties about 4-5 inches in diameter.
- Heat your olive oil in the skillet and place your patties in the skillet - cook for 2-3 minutes on each side (medium heat) until browned.
- Remove from the heat, and place on a paper towel lined plate.
- Serve warm - with sour cream, yogurt, or Mexican crema.
- Use this as a main dish, dressed with salad as a side and warm buttered rolls - or, opt to make this as a side dish for a larger meal.
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