Spinach

Season:

Mid June- Early July, September- December

Preparing Tips:

Use spinach in salads and soups, or steam, blanch or sauté as a cooked vegetable.

Avoid aluminum pans because it gives it a grayish color.

Spinach becomes mushy and water logged if over cooked.

Recipes with Florentine in the name indicate spinach as an ingredient.

Storage Tips:

Unwashed spinach keeps for 3-4 days in the refrigerator.

Nutritional Info:

Provides high levels of vitamin A, folate, vitamin C and potassium.

HOW TO FREEZE SPINACH:

Cut off large, tough stems; discard all damaged leaves. Wash thoroughly several times., Blanch 1 lb. spinach in 2 gallons of water. Blanch for 2 minutes. Cool immediately in cold water, drain, package, and freeze.