top of page

Monmouth Co-op News

Here at the Monmouth County Organic Co-op we always have a few greens in our shipment each delivery some popular and well-known, others not so much. Today we look at the humble little tasty green known as Pigweed (chosen simply because I happen to have a pet mini-pig named Filbert).

Wild Spinach (Pigweed, Lambs Quarters) can be used as you would standard spinach – wilted or raw in a salad or smoothie. It is a wonderful source of beta-carotene, calcium, potassium, and iron (foraging experts say one of the best sources in the WORLD), and is also a great source of trace minerals, Vitamin A, B-complex vitamins, Vitamin C, and fiber.

Fresh wild spinach has a pleasant earthy green flavor. When sauteed or cooked in soup, flavors will mellow.

Here's two fun ways to cook with wild spinach.

Now you can have your unique greens and eat them too!

Instant Pot Wild Rice Soup (adapted from FeastingAtHome)

*despite the name, can be made in insta-pot, crockpot, slow cooker or on stove top


1 onion, diced

2 tablespoons olive oil

4 garlic cloves, chopped

16 oz mushrooms, any style

1 cup wild rice

5-6 large carrots, chopped

3-4 celery stalks, chopped

4 cups veggie broth, or 4 cups water plus 3 teaspoons of veggie bouillon

1 cup water

1 tablespoon fresh thyme (or 1 teaspoon dry thyme)

2 bay leaves

1 teaspoon salt

1 teaspoon cracked pepper

1 pinch cayenne peppermint

¼ teaspoon turmeric

1 can coconut milk

1/8 teaspoon lemon juice

4 cups wild spinach


· Sauté oil, onions, and mushrooms for 7 minutes

· Add garlic, sauté for an additional 2 minutes

· Add carrots and celery, sauté for 3 minutes

· Add the wild rice, sauté for one minute, stirring often

· Add veggie broth and additional water

· Add thyme, bay leaves, salt, pepper, cayenne, and turmeric – stir well

· Let cook:

Insta-Pot, set for 25 minutes

Crock Pot or Slow cooker, 4 hours

Stove Top – 60 minutes

· Then add in coconut milk, lemon juice, and wild spinach

· Turn off heat (or manually release Insta)

· Allow flavors to meld as soup cools from very hot to comfortably warm

· Remove bay leaves

· Serve with crusty bread underneath and a sprinkle of fresh Italian parsley on top

· Enjoy your Taste of the Wild

Chickpea, Spinach, and Almond Butter Bowl (adapted from BBCGoodFood)


Vegetable oil - for frying

1 large onion, finely chopped

3 garlic cloves, crushed

1 inch fresh ginger, peeled and freshly grated

1 teaspoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

½ teaspoon curry powder

1 can chickpeas, drained and rinsed

2 cups of vegetable stock

2 tablespoons unsalted almond butter

4 cups of Wild Spinach (can also use not-so-wild spinach if you must)

Riced cauliflower, steamed - for serving


· Heat oil in a sauté pan over medium heat

· Fry onions for 5 minutes until soft

· Add 3-4 tablespoons of water

· Cook for 7 minutes or until onions are beginning to brown

· Combine coriander, cumin, turmeric, curry powder with 2 tablespoons water, stir

· Add to pan, cook for 5 minutes

· Add chickpeas, garlic and ginger, sauté for 5 minutes

· Add vegetable stock and almond butter, stir until almond butter is fully melted

· Add Wild Spinach, cook for 3-5 minutes until wilted

· Serve over steamed cauliflower rice

Wanna try out some new and exciting greens and other organic delicacies? Shoot us a text at 732.500.4949 – we can tell you all about it. Don't forget to join the Facebook Group 'Organic Fruit and Veggie Co-Op Monmouth County NJ' for additional updates and all around fun times with food!


Recent Posts

See All


bottom of page