Picking spinach in the Netherlands is a fresh, hands-on way to spend time outdoors. There’s something satisfying about plucking those vibrant green leaves straight from the earth—whether you’re alone, with friends, or family. The crisp texture and earthy smell make it even better. Once home, spinach’s versatility shines. Toss it raw in salads, blend it into smoothies, or wilt it into pasta, soups, or omelets.
Two simple recipes:
- Creamy Spinach Pasta: Sauté garlic in olive oil, add fresh spinach until wilted, then stir in cream, parmesan, and cooked pasta. Top with lemon zest.
- Spinach & Feta Frittata: Whisk eggs with chopped spinach, crumbled feta, and a pinch of nutmeg. Bake until golden.
For something different, try spinach tea: steep fresh leaves in hot water with mint and honey. Or blend it into a green cocktail—muddle spinach with lime, add gin, elderflower liqueur, and ice, then shake and strain.
Decorating? Use larger spinach leaves as natural placemats or layer them under serving plates for a pop of color. The fun is in the picking—and the creativity that follows.