Welcome home, South of the James Market! If you are like me, the past few months without the Saturday market have been, well, boring. Trips to the grocery store just don’t share the same excitement as rising early, surrounding yourself with neighbors and perusing delectable treats in the sunshine. My first purchase of the season was a big bag of spinach from Broadfork Farm (based in Chesterfield). The leaves were large and tender with a mild but distinctly earthy flavor. The taste made me feel like I was standing in the rows of greens, plucking the foliage straight from the ground to devour on the spot. Loving spinach like I do, it didn’t take me long to decide how to enjoy it and enjoy it quickly!
Garlic Cannellini Beans and Fresh Spinach
Prep time: 5 minutes Cook Time: 5 minutes
1 tbsp extra virgin olive oil
1 can Cannellini Beans, rinsed and drained
1 clove garlic, minced
1/4 cup grape tomatoes, quartered
2 handfuls fresh spinach, washed and dried
salt & pepper
1 tbsp fresh basil chiffonade
In a sauté pan, heat oil over medium heat. Add the beans to warm, stirring occasionally. Once warmed through, add minced garlic, tomatoes and spinach. Use kitchen tongs to ‘toss’ the mixture together and flavor with salt and pepper. Lower heat and cover with lid for 3-5 minutes (just long enough to let the spinach reduce). Pile on the basil, give a final toss and serve warm…drizzle with another swirl of olive oil and a sprinkle of Parmesan for a little extra kick.
The spinach was so delicious, I am looking forward to sampling some of their other offerings like micro greens, mushrooms and eggs…which, by the way, come from their chickens that munch on produce scraps and range on fresh grass throughout the farm. Broadfork’s gonna be a frequent stop for me. See you next weekend!
Saturday’s Basket is written by a Forest Hill resident and is a weekly review of South of the James Market purchases and the recipes she creates with her market finds. View these and more recipes at Pantry2Plate, a food blog with stories of cooking as best as she knows how.