It is time to go from cool crops to things that will tolerate some heat. That means saying good bye to one of my favorite leafy greens until fall: Spinach. When I was a child, we were all supposed to turn our noses up at spinach. My mother found a way around this by using spinach as ingredient in a recipe, rather than a pile of green mushy goo on the side of the plate.
I have always done the same for my kids. They eat spinach up like the tasty vegetable that it is, but to them, it is simply part of the soup, salad or dips that they enjoy.
Today, I saw that the spinach was starting to bolt, so I picked all of it and made a spinach dip. You have had a form of this dip in a bread bowl at the office party, but mine is fresh from the garden!
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