Spinach Grilled Cheese

Ingredients:
A loosely packed cup of spinach
Your favorite cheese (that melts - I used a combination of Cabot Cheddar and Spring Day Creamery Blue)
Your favorite grilled cheese bread (I had a nice, light rye from Zu bakery handy)
Butter (or your preferred cooking oil)

Recipe:

You wouldn't think it, but there are definitely different ways of making grilled cheese. This is the way I (Ailish) make it. Ben makes it differently, and I will describe his variation.

1. Assemble your ingredients. Slice the bread. Slice the cheese so it will comfortably fit on the bread, and tear the spinach into smaller pieces if it looks like it won't sit comfortably on the bread either. You can also wilt the spinach first, and then it will drape nicely on top of the cheese.
2. Turn your skillet or griddle on to medium heat.
3. Butter the outer sides of each of your pieces of bread. Place one slice, buttered-side down, on the hot skillet. Quickly place the cheese, spinach, and other slice of bread - buttered-side up! - on top. 
4. Turn the skillet down to medium-low and cover the sandwich with a lid (this helps the cheese melt without burning the bread)
5. Check the bottom in a minute or two - when it is golden brown, flip the sandwich over completely. Cook on this side until golden brown. It should be another minute or two, and the cheese should be perfectly melty. 
6. Variations: Ben likes to make each half of his grilled cheese separately, by melting butter in a medium hot pan, and putting both slices of bread in at once. Usually, both slices get cheese and toppings, and then the lid, to hold in heat and melt the cheese faster. Check to make sure the bottoms aren't burning after a minute or so (turn down the temperature, if so. When the cheese is melted, pick up one half and flip it over onto the other half, making your sandwich complete.
7. More variations: add caramelized onions, a slice of ham....the options are endless!
8. Enjoy!

Munich Beer Radish Snack-a-tizers

So, we would like to reveal what everyone wants to know - why is the Munich Beer Radish called a "Beer" radish? 

The Munich Beer radish is a fairly pungent specimen, and therefore it cuts through strong flavors - like beer and cheese - and complements them very well. Here you can see them paired with a Sierra Nevada Celebration Ale, some Gouda and Tomme from Balfour Farm, and a hearty, seed-packed loaf from Zu Bakery. 

Munich Beer Radishes go well with pretty much any of the cheeses from our local cheesemakers (in addition to Balfour try Winter Hill Farm , Spring Day Creamery, and Swallowtail Farm and Creamery at the Brunswick Winter Market, and Imagine Dairy Farm (through the Market Cafe) and Tourmaline Hill Farm at the Midcoast Winter Farmers' Market).

It is also easy to go gluten-free - thin slices of Munich Beer Radish work perfectly well as crackers on their own! And instead of cheese you could substitute another rich spread, like olive or mushroom tapenade, or roasted red pepper dip.

See Nick, below, demonstrate proper enjoyment of the Munich Beer Radish!