By Derek Markham •
August 22, 2008
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Irradiated spinach and lettuce are coming soon to a store near you!
In the name of food safety, the Food and Drug Administration will now allow producers of fresh spinach and iceberg lettuce to irradiate their products to kill germs.
Following in the wake of the recent E. coli and salmonella outbreaks from fresh produce, the FDA is announcing a new regulation that permits producers to use radiation to reduce bacteria content in spinach and lettuce.
By Lisa Kivirist •
June 26, 2008
Opah! The Greek God of Spanakopita smiled down favorably this week here in Wisconsin, providing tender green spin
ach along with the first of our dill — which means it’s spinach pie time. The Greeks sure know how to pack in the healthy, iron punch with an abundance of greens alongside poignant feta cheese. And while spinach pie can be made just fine with frozen spinach, you just can’t beat the tender flavor of fresh.
Like other mainstay international dishes, this Greek dish has various versions — and spellings: “Spanakopita” for “spinach pie” and “spanakotyropita” for the more detailed “spinach and cheese pie.” But the short gist is an abundant bowl of cooked spinach and herbs mixed with feta and eggs, nestled in between buttered layers of phyllo. By accident once, we bought puff pastry sheets instead of phylo dough which worked surprisingly well. Combinations of spinach and Swiss chard work equally well.
Harvest those local greens and enjoy!
Recipe after the jump.
