Courtesy of Abby P., Josephine Porter Institute for Applied Biodynamics, Woolwine VA
What about making some spinach “pesto” ? You can make pesto with just about any greens including wild and weeds like young lambs quarter, sorrel, pigweed, purslane. Use a food processor to make pesto base w/ olive oil. Regular blenders do not work for pesto in my experience. You have to taste test and adjust proportions. Pesto base (just greens and olive oil) can be frozen to make pesto later..
Some people are going towards value-added so you can look into ways excess crops can be dried/dehydrated, frozen or somehow preserved for selling in slower months or made up on a day with more time.
