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Our spinach comes from Jeremy Helme’s Pool Hullock farm, which is just on the Welsh border, by the village of Llandinabo. It’s a little family farm, where Jeremy also grows some of our more weird and wonderful things include Fennel, Squash, Jerusalem Artichokes and ever so colourful Rainbow Chard.
Rinse spinach to remove any last traces of soil. Remove stalks if desired and sautee in butter or boil in a shallow pan of water, on a high temperature, for 2-3 minutes until tender. Drain immediately. Chill spinach, wrapped, until you are ready to use it. The sooner you use it, the crisper it will be.