“What’s Fresh?” at the Farm!

By EarthDance Farm to School Educator Joia Walker

The What’s Fresh initiative was started in efforts to encourage our community to eat and grow healthy vegetables. EarthDance is not only growing fresh and organic produce, but is also teaching the community how to do it during our Summer Apprenticeship. The Summer Apprenticeship is a 10 week, full-time training program that allows participants to dive right into farm life. From June 1 – August 9th, apprentices will explore greenhouse seeding and propagation, preparing fields for planting, crop cultivation and more! Applications are open for this paid apprenticeship now. https://apply.workable.com/earthdance-organic-farm-school-2/j/6BC457AF9C/ 

So What’s Fresh in March? This month we’re featuring spinach! All leafy greens are a great source of vitamins and minerals that help the body function at its best but the spinach leaf is a small leaf that packs a mighty punch. It’s no wonder why Popeye loved it so much! Spinach is full of antioxidants, reduces inflammation, improves eyesight and even contributes to bone health. While Popeye ate his spinach out of the can, we prefer to eat it fresh from the fields! No matter if you prefer spinach in a creamy spinach dip or fresh and raw in a salad, spinach is a great green to eat year round.

You can find EarthDance-grown spinach at our booth at the Ferguson winter farmers market on March 18th and April 15th, at the outdoor Ferguson Farmers Market and the EarthDance Pay What You Can Farm Stand, beginning in May!

Want to know how to make a delicious and dairy-free spin dip? Check out the recipe below or find it on https://www.karissasvegankitchen.com/vegan-spinach-dip/

Vegan Spinach Dip

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Vegan Spinach Dip

courtesy of Karissa’s Vegan Kitchen https://www.karissasvegankitchen.com/vegan-spinach-dip/

This easy and creamy Vegan Spinach Dip made with garlic, onion, dairy-free cream cheese and fresh spinach, is a crowd-pleasing and sharable appetizer.

Vegan spinach dip in a bread bowl surrounded by bread cubes for dipping.
Photo courtesy of Karissa’s Vegan Kitchen
  1. 2 teaspoons oil
  2. 1 small white or yellow onion chopped
  3. 5 cloves garlic minced
  4. 8 ounces fresh baby spinach chopped roughly
  5. 1½ cup vegan cream cheese (12 ounces)
  6. ½ cup vegan mayo
  7. ¼ teaspoon paprika
  8. salt to taste
  9. pepper to taste
  1. In a large pan, heat up the oil on medium heat.
  2. 2 teaspoons oil
  3. Add in the chopped onion and saute until translucent.
  4. 1 small white or yellow onion
  5. Stir in the garlic and saute for another minute.
  6. 5 cloves garlic
  7. Add the baby spinach to the pan, folding in a handful at a time so the pan isn’t too overcrowded, and cook until wilted. Set aside and let cool.
  8. 6 ounces fresh baby spinach
  9. Mix together the cream cheese, mayo, and paprika.
  10. 1½ cup vegan cream cheese,½ cup vegan mayo,¼ teaspoon paprika
  11. Fold the cooled spinach into the cream cheese mixture. If the mixture is too thick for your preference, add in a tablespoon of non-dairy milk at a time until it’s reached your desired consistency.
  12. Season with salt and pepper to taste. Serve cold in a dish or bread bowl.

Thanks for reading “What’s Fresh” in March!

Be sure to visit us at the Ferguson Winter Market and subscribe to our newsletter to receive updates on all things EarthDance.

Ferguson Winter Market: 

Date: April 15, 2023 

Time: 9:00 am

Location: St Stephen’s Episcopal Church, 33 N Clay Ave, Ferguson, MO 63135.