Spinach and Chard

I’m a fan of spinach year round, but perhaps most of all when the tenderest of the spring and summer leaves give way to something a bit more robust and earthy. It presents endless eating possibilities, and the only thing to bear in mind is that what might look like a wheelbarrow full of uncooked leaves will always wilt down to quite a modest portion. You can never start with enough spinach. In your boxes, outside the UK season, you may see spinach in whole heads, rather than as individual leaves. These are grown for us by Pepe Aguilera in Spain and have revolutionised the greens contents of boxes in the winter months; I am very proud of their flavour.