Greens are springing up at area farms, and have arrived in abundance in our weekly CSA box, among them the youngest and most tender spinach. I reserve these young bunches of greens for one of my favorite recipes for spring: Buttered Spinach. While it may sound terribly uninteresting, it offers a story.
Recipes from an 1840s Journal
As I researched and wrote The Nourished Kitchen, I thumbed my way through old cookbooks in search of heritage recipes and old-world techniques that wanted revival. Among those books stacked high on my desk was an old journal, bound in red leather and gilded. A gift from a family friend who, like me, collects old things. I opened its pages, read them tenderly and thoroughly. The diary, dating to the 1840s and now worn, belonged a southern farmwife who journaled poems, household tips and recipes.Click Here to Continue Reading.
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