The arrival of summer's heat doesn't have to mean an end to fresh spinach in your kitchen: New Zealand Spinach happily keeps on truckin' through the dog days of July and August. This crop from Down Under is not botanically a spinach, but it is prepared like one: tossed into dishes near the end of their cooking to wilt quickly and become silky soft. Its flavor is a bit more pronounced than that of regular spinach, but it's not at all unpleasant. An outstanding performer in stir fries, spinach pies, and garlicky spinach recipes.
