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Spinach

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FOOD
December 20, 2012
Makes 21/2 cups (4 to 6 servings) 12 cups packed fresh baby spinach 1/2 teaspoon salt, plus more as needed 3 tablespoons vegetable oil 21/2 tablespoons minced shallot 11/2 tablespoons Dijon- style mustard 1/2 cup mascarpone cheese 1/2 teaspoon Wondra flour 1/10 teaspoon xanthan gum 1/3 cup cold whole milk 10 tablespoons finely grated Comte cheese 1/2 teaspoon lemon zest (from 1/2 medium lemon)...
FOOD
June 23, 2016
Makes 4 servings Canola oil 1 pound paneer, cut into 3/4-inch cubes, and lightly seasoned with salt 2 medium onions, finely chopped 1-inch piece of root ginger, peeled and finely chopped 5 cloves garlic, crushed 1 fresh green chili, finely chopped 14 ounces cherry tomatoes, halved 1 tablespoon tomato paste 11/2 teaspoons ground coriander 11/2 teaspoons ground cumin 1/2 teaspoon ground turmeric ...
NEWS
October 13, 1989 | ANDREA MIHALIK/DAILY NEWS
But that's not what made this Popeye grow to more than 50 feet tall. He's full of gas (not from the spinach) from 7,500 cubic feet of helium pumped into him in a test yesterday at the Art Museum before kids from St. Francis Xavier Elementary School. Popeye will appear in the Channel 6 Thanksgiving Day Parade.
BUSINESS
March 25, 1999 | By Faye Flam, INQUIRER STAFF WRITER
Scientists have found a new use for spinach - electronic components that might one day be used for high-resolution video imaging, ultra-fast switching, logic devices and solar-power generation. A pair of researchers from Oak Ridge National Laboratory in Tennessee announced their first successful experiments in spinach electronics Monday at a meeting of the American Physical Society. The scientists say that a protein in spinach has been exquisitely fashioned by evolution to turn photons from the sun into electrical energy.
FOOD
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
NEWS
October 4, 2006 | Nancy S. Bryson and Michael T. Roberts
Nancy S. Bryson is former general counsel of the U.S. Department of Agriculture Michael T. Roberts is former director of the National Agricultural Law Center Nutrition and taste have raised consumer demand for spinach, and the subsequent favorable farm returns have boded well for the crop's future. However, this good news balances on one fundamental fulcrum: that the spinach available at markets, restaurants and salad bars is safe to eat. The discovery of E. coli 0157:H7 in spinach showcases the narrowness of that fulcrum with a gap in the food-safety system.
NEWS
June 12, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
BUSINESS
September 30, 2006 | By Harold Brubaker INQUIRER STAFF WRITER
The fall spinach season in South Jersey may well come off without a hitch, as at least one farmer has started harvesting and the Food and Drug Administration yesterday narrowed its warning on fresh spinach to a single California company's products. Pete Scapellato, a Vineland farmer who has had spinach this year earlier than most other New Jersey farmers, said the season started slowly but has gotten busy. Scapellato said he was not sure how quickly people would go back to buying spinach after the outbreak of a strain of E. coli that sickened 187 in 26 states.
NEWS
November 23, 2006 | By Amy Worden INQUIRER HARRISBURG BUREAU
Spinach could use a little good PR. Even though warnings from September's deadly E. coli outbreak have been lifted, the leafy vegetable still suffers from an image problem. It's enough to make the Verdelli clan, Pennsylvania's first family of spinach, dream of signing up Phillie Ryan Howard as a pitchman for the vitamin-packed vegetable. For now, Pennsylvania Agriculture Secretary Dennis Wolff will have to do. Wolff made a "goodwill" tour of the Verdelli Farms spinach processing plant - the largest on the East Coast - on Thanksgiving eve to give a boost to the maligned green.
NEWS
June 26, 2010
RALEIGH, N.C. - A recall of bagged spinach prompted by tests in North Carolina has expanded to additional states, including Pennsylvania and New Jersey, and product brand names. Lancaster Foods of Jessup, Md., announced on Friday the voluntary recall includes spinach sold under the names Krisp-Pak, Lancaster Fresh, Giant, and America's Choice. The produce is sold in 8-, 10- and 12-ounce packages with "best enjoyed by" dates of June 19 through 27. The recall also includes spinach sold in North Carolina, Maryland, Virginia, and Delaware.
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FOOD
June 23, 2016
Makes 4 servings Canola oil 1 pound paneer, cut into 3/4-inch cubes, and lightly seasoned with salt 2 medium onions, finely chopped 1-inch piece of root ginger, peeled and finely chopped 5 cloves garlic, crushed 1 fresh green chili, finely chopped 14 ounces cherry tomatoes, halved 1 tablespoon tomato paste 11/2 teaspoons ground coriander 11/2 teaspoons ground cumin 1/2 teaspoon ground turmeric ...
NEWS
June 12, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
ENTERTAINMENT
November 21, 2015 | By Frank Fitzpatrick, Inquirer Staff Writer
Sometimes as a youngster in the small Kenyan village where his family farmed, Abraham Kiprop Rutto would look up toward the clear sky and see a passing airplane. Though his future figured to be as earthbound as his father's, the boy dreamed that one day such a plane would carry him to strange new lands, no small ambition for a rural African youngster. Soon he found a way. "My friends were running and going abroad in planes," Rutto said. "And I said, 'I want to fly in one and go abroad so I will run too.' " Rutto ran so hard he eventually caught up with his dream.
FOOD
November 28, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
The good news: Bianca Perez announced that she made the chicken and spinach quesadillas she learned in class for her family last week! The bad news: A plastic bag left in our school kitchen with half a bag of chips, half a bag of pretzels, and a package of snowball cupcakes was described as a "breakfast/lunch combo," as in, half eaten for breakfast, the rest for lunch, as a veteran teacher told me. And right there, in those two moments, was...
FOOD
April 12, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach. "Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?" After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat! While many people are eating less meat and trying to center meals around other proteins for health and environmental reasons, these girls are not quite buying in. I heard the same chorus from my own two boys when I tried meatless family dinners when they were growing up. For them, it just didn't feel like dinner without meat.
FOOD
December 20, 2012
Makes 21/2 cups (4 to 6 servings) 12 cups packed fresh baby spinach 1/2 teaspoon salt, plus more as needed 3 tablespoons vegetable oil 21/2 tablespoons minced shallot 11/2 tablespoons Dijon- style mustard 1/2 cup mascarpone cheese 1/2 teaspoon Wondra flour 1/10 teaspoon xanthan gum 1/3 cup cold whole milk 10 tablespoons finely grated Comte cheese 1/2 teaspoon lemon zest (from 1/2 medium lemon)...
FOOD
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
NEWS
May 17, 2012 | Craig LaBan
Craig: I had a number of great bites this week — including the season's first al fresco tacos al pastor from Los Taquitos de Puebla, which can only mean one thing: the return of the Head House Farmer's Market … what a joy! Here ares some other great flavors that make up this week's Crumb Tracker Quiz. (1) spinach gnocchi with ricotta salata; (2) peanut butter ice cream double-chocolate chip cookie sandwich (3) artisanal ham plate (with Finchville Farms sugar-cured country ham from Kentucky, with drop biscuits, honey butter and green tomato marmalade (people, this is a "wow" ham if there ever was one)
NEWS
May 3, 2012
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach 2 tablespoons unsalted butter 1 onion, preferably Vidalia, finely chopped 6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shitakes, white button) thinly sliced 1 clove garlic, very finely chopped 1/3 cup heavy cream 1/8 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 4 large eggs 2 tablespoons finely grated Parmigiano-Reggiano chees (?
FOOD
June 30, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
Horseradish gives special texture and tang to many dishes. To salute this ancient root, I've created a simple glazed tuna steak with horseradish. Sauteed new potatoes with spinach complete the meal.   Hot Glazed Tuna Steak Makes 2 servings 21/2 tablespoons orange marmalade 1 tablespoon prepared horseradish 1/2 tablespoon Dijon mustard 2 teaspoons olive oil 3/4 pound fresh tuna steak Salt and freshly ground black pepper 1. Mix marmalade, horseradish and mustard together.
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