There might be a few more weeks left of greens, though, and this is a recipe that uses them up nicely. I found this recipe on Tea and Cookies, a wonderful blog with simple, honest recipes and beautiful essays and photos.
I’ve never even made regular tzatziki before, the kind with cucumbers. But this one was easy and delicious. I’m sure it would also work with spinach. I used goat’s milk yogurt from Fairwinds Fair, which makes it extra tangy. We ate it on toasted whole-wheat bread, but it would also be great with pita chips and raw vegetable, and on sandwiches. Make it now while you can still buy local greens.