Boistfort Valley Farm
Community Supported Recipe Box



  • 1 bunch spinach
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup crumbled crisp bacon (optional)
  • 3-4 sliced, sautéed mushrooms (crimini or your choice)
  • 1/2 Tablespoon flour
  • 1/6 cup Madeira
  • Splash of heavy cream
  • Chopped parsley for garnish (optional)


dish: side
season: summer

Wash spinach thoroughly, drain well and cook, without water, in a kettle (the moisture left on the leaves in enough). Steam gently until wilted and still a bit bitey. This will only take a minute. Drain spinach thoroughly, pressing out all excess moisture. Chop coarsely and mix with butter, salt, nutmeg, bacon, and mushrooms. Sprinkle with flour and blend in Madeira and heavy cream. Reheat slighly until just heated through, heap in a serving dish and top with a good dollop of butter and sprinkle with chopped parsley.

House & Garden, James A. Beard, December 1959 (from