- Special Sections
- Public Notices
When I was growing up, I never ate spinach, but now I love it. Fresh spinach, that is, not the canned stuff.
I usually plant two or three big flowerpots with spinach and lettuce every year and put them on my front porch (away from rabbits.) I get plenty for myself, to use in salads and cooked dishes.
I was experimenting the other night and ended up making some delicious enchiladas with a little bit of leftover chicken, spinach and a big Vidalia onion. Yum!
If you currently subscribe or have subscribed in the past to the Lebanon Enterprise, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.