Try spinach grown in the cold

It’s almost time to plant spring peas but if you just can’t wait and need some immediate garden gratification, try planting spinach. Not only are these greens surprisingly hardy, they also grow differently in cold weather than they do in the heat of spring and summer. Their leaves turn dark and craggy, perfect for capturing cream sauce (which of course we won’t share a recipe for, since this is a healthy foods column).

Spinach provides excellent nutrition, and is especially beneficial for your eyes, as are all dark, leafy green vegetables (collards, kale and broccoli raab are other good choices).

A diet rich in leafy greens and fish (full of healthy fatty acids) can help deter the onset of macular degeneration, one of the leading causes of blindness among America’s elderly.

If you’ve got the gardening bug so bad that you want to grow something with no regard to the weather, here’s an interesting idea that was covered this month in The New York Times: grow-your-own-mushroom kits.  

Apparently gardeners are now growing edible fungi in logs and other containers. You can grow shiitakes, oyster mushrooms and that perennial spring favorite in the Northwest Corner, the elusive morel. For about $30, the kits allow you to sow morel seeds and get, in theory, a pound or more of morels every spring, right there in your own yard.

One online source for the kits says that morels need a slightly damp and shady environment to grow. The customer service representative warned me that it takes one to two years after planting before morels begin to appear.

All mushrooms generally are astonishingly good sources of selenium, which is a mineral that’s supposed to be particularly important in protecting the prostate from cancer.

Mushrooms are also an excellent source of potassium, which helps regulate your blood pressure and helps keep your muscles hydrated (potassium helps keep your muscles from cramping in very hot weather).

For wild mushrooms, probably the best nutrition advice is: Don’t eat anything you find outside unless you are absolutely positive that you’re not eating something poisonous. If you’re in doubt about the origins of any fungi growing on a log in your yard, find an expert — or better yet, buy an exotic mushroom assortment at the supermarket instead.

Or ... order a kit and grow your own.  

This week’s recipe was inspired by the excellent cooking blog smittenkitchen.com. When I tested this out, I tossed on some warmed up broccoli raab that I happened to have on hand.

Make sure to toss this salad well, so that the hot ingredients wilt the cold ones.

Warm spinach and mushroom salad

Inspired by smittenkitchen.com

Serves two

2 cups greens such as spinach, arugula or baby lettuces

6 mushrooms, cleaned and stems removed

1 tablespoon walnuts

1 teaspoon soy nuts

Juice of 1/4 lemon

3 tablespoons extra virgin olive oil

1/4 shallot, peeled and sliced very thin

Butter, to saute the mushrooms

Coarse salt and freshly ground pepper to taste

Fresh Parmesan or other hard cheese

Saute the mushrooms in the butter until soft.

Break the walnuts into smallish pieces and heat them up in a skillet or toaster oven (note: they go from uncooked to burnt very quickly).

Sprinkle the walnuts, and the soy nuts and mushrooms over the greens.

Heat the lemon juice, olive oil, shallots and salt and pepper until hot.

Pour the hot dressing over the salad and toss well so all the greens wilt.

Shave some cheese curls over the salad with a vegetable peeler. Serve immediately.

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