Spinach

This is the perpetual kind of spinach, with large, shiny leaves that are hardier than true spinach- the type that’s often enjoyed raw as a baby leaf. We grow it all year round, inside and outside and the plants give us multiple harvests, recovering remarkably quickly after they’ve been beheaded; but anyone familiar with the cartoon character Popeye might have told you that… "I'm strong to the "finich", 'cause I eats me spinach."

You’ll want to cook this kind as otherwise it can leave a metallic taste and furry feel in the mouth, but you don’t need to work any magic to transform it into an example of just how good food grown on healthy soil can taste. Perhaps draw inspiration from the Greek classic χóρτα (Horta), which simply entails wilting the leaves and dressing with olive oil and a zip of lemon- this also makes the iron more absorbable: win win! Horta literally means ‘wild greens’ so you could try adding some foraged leaves such as dandelion and sorrel or the tops of your beets here too.
Another Greek recipe that uses spinach in abundance is Spanakopita and we love using it to make savoury crepes.