The Church Brothers Hit Parade Continues: Heirloom Spinach by Church Brothers Highly Recommended by Whom You Know-Peachy Deegan Says Even Popeye Would Be Pleased!
By Church Brothers: Heirloom Spinach- Dried Cranberries, Puffed Wild Rice, Goat Cheese, Maple-Sage Vinaigrette
The puffed rice is just wild rice quickly fried in hot oil- it adds a great texture to the salad. The cranberries offer a great textural contrast to the spinach and the goat cheese and Maple-Sage Vinaigrette also work well with the spinach. The salad is made with smoked duck breast or duck confit. Ooooh what a smashing example...and Church Brothers must be reading! We adore pink and green. We wear it, channeling our inner Lilly Pulitzer (see picture to the right at a Miss Porter's Reunion; Lilly was a 9, Peachy is a 4.) Just as good as wearing pink and green is EATING pink and green! Preppies everywhere unite and eat the pink and green spinach by Church Brothers! You will love it.
We recently met the Church Brothers and highly recommended their Italian greens:
and the wasabi arugula:
Peachy the sailor girl is strong to the finish since she eats her spinach by Church Brothers, and so is the Peachy's Pantry panelists, who rave:
Spinach has always been one of my favorite side dishes. It is packed full of nutrients the body needs. Not to mention, it also tastes great too! I was so excited when I saw that Church Brothers produces Heirloom Spinach. I have never heard of this type of spinach before, so I was eager to try it. The heirloom spinach not only had the green, leafy spinach I was used to, but also a deep red colored leaf as well. I sauteed the spinach with some olive oil, salt, and garlic. The result was a heavenly side to my evening meal. I can only imagine the nutritional benefits of having both green and red spinach. It's a perfect combination of flavor and nutrition!
If you think you know spinach, think again! I thought I knew spinach, but then I tried the Church Brothers Heirloom Spinach Blend. When I unpacked it, I was shocked to see that it was green AND red! I've never seen red spinach before, but it looked so vibrant and enticing, I just had to try it! I made a terrific salad, topped with grilled chicken, tomatoes, red onions, and orange bell peppers. The spinach had a very nice crunch, and a mild, earthy flavor - delicious! Church Brothers is a family owned and operated farm in Salinas, CA, and they are absolute sticklers for freshness and quality - and it shows! Their Heirloom Spinach Blend is, hands down, the tastiest, freshest spinach I've ever had. From now on, whenever I want spinach, Church Brothers will be my go-to!
If you’ve never seen red spinach, trust the Church Brothers, it exists. In the mix of their Heirloom Spinach blend are these gorgeous red leaves in clusters. How can a spinach salad be made more appetizing? Use this mix, and you’ll find out. Not at all like the bite of the baby spinach we may be used to. Instead, there’s a soft, full taste, with an edge. Blend in some feta, and hard-boiled egg. Or for the vegan, sunflowers seeds, and only the very best olive oil, and you have a salad made in heaven. Wilted, this is a great accompaniment to salmon, or grilled anything. Blended into a smoothie, the color may throw you off, with the red giving it’s all, but the flavor is just wonderful. For a smoothie, try two apples, a lemon, and these greens, and your body couldn’t ask for more in the morning as a wake-up call.
Rest assured, I have eaten spinach before. I usually buy it from a fruit and vegetable cart on a street corner in my neighborhood. It's two bucks a bag and does not have an impressive taste. This Heirloom Spinach is extraordinary. Is it me, or do the red leaves taste different from the green? The flavor of the red variety evolves. After you chew it a bit, the flavor emerges. It has a tang. The green is milder, but still earthy. It's a touch sweet.
***
Know Your Food, Know Your Farmer!
Church Brothers, LLC is a family owned and operated farming company in Salinas, California. Tom & Steve Church grew up in the Salinas Valley and actively became involved in farming during the sixties. Today we farm over 30,000 acres annually and we service customers throughout North America. We grow, ship and process Iceberg, Romaine, Green Leaf, Red Leaf, Butter Leaf, Broccoli, Cauliflower, Celery, Spring Mix, Spinach, Arugula, Green Onions, Cilantro, Parsley, Kale and many other products seasonally in California, Arizona and Mexico. Operating under the Church Brothers’ umbrella today are its own Farming, Harvesting, Processing, Food Safety and Trucking entities that will secure the safest and highest quality produce year-round. By controlling all factors of production, from field to fork, we can implement fully integrated traceability and quality assurance systems in an efficient and cost-effective manner. The increasing number of acres we farm throughout California, Arizona and Mexico allows us to span production, taking advantage of different climatic and other growing conditions to ensure year round supply, quality and food safety. Fair mindedness, a hard work ethic, and a roll up your sleeves and get down to business dedication have been the cornerstone for Church Brothers Produce. Tom and Steve have passed these qualities on to the next generation to ensure that Church Brothers continues to prosper for generations to come.
