Fresh Spinach in Early Spring

Sometimes, anticipating the arrival of spring in the Northeast is like waiting for a baby past its due date. For a cook craving fresh produce, the suspense is one of the pleasures of seasonal local shopping.

Spinach is one of the first field greens found in the farmers' market in early spring. Chris and Eve Kaplan-Walbrecht, owners of Garden of Eve farm on Long Island, N.Y., say they hope they'll be bringing freshly harvested spinach to the Greenmarket in Brooklyn starting in March.

Chickpeas and Spinach Stew
Serves 4

This main dish is seasoned with zaatar, a Middle Eastern spice mixture of sumac, thyme, hyssop and sesame seeds. Available at www.kalustyans.com, or use dried thyme, oregano or cumin, instead.

2 tablespoons olive oil
1-1/2 cup diced onion
8 cloves garlic, sliced
1-1/2 tablespoons zaatar
1 cup chicken stock
3 cups cooked chickpeas
1 15-ounce can diced tomatoes
12 ounces fresh greenmarket spinach
salt and freshly ground pepper to taste
4 cups cooked brown rice
1 cup Greek yogurt
thin lemon wedges (optional)

Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, garlic and zataar and cook, stirring frequently, 2 minutes. Cover pot, lower heat and simmer 7 to 10 minutes. Add chicken stock, canned chickpeas and tomato; cover and cook 10 minutes at medium-high. Add spinach, cover for 10 more minutes. Remove from heat and serve over brown rice, adding yogurt, lemon wedges and a sprinkle of zaatar as desired.

For more recipes, see "Amy's Green Kitchen."