The article highlights the joy of using fresh, true spinach sourced from local grocers, showcasing its superior quality compared to supermarket varieties. It describes a comforting dish featuring fat sausages cooked alongside cannellini beans in a savory sauce enriched with spinach. The author also explores the versatility of seasonal vegetables, including Jerusalem artichokes, and shares personal cooking experiences, emphasizing the importance of freshness and method in preparation. The piece serves as a celebration of simple, flavorful home cooking that appreciates local produce.
They were hidden between bouquets of parsley and coriander on the green grocer's display. Fat bunches of true spinach so fresh they stood up by themselves, their leaves as sharp as a Stone Age arrow.
The beans were cannellini from a tin, simmered with chicken stock, tarragon leaves and garlic, the ivory sauce marbled green with the spinach.
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