Spinach

Nutritional Information
Excellent source of vitamin A, vitamin C, vitamin K and folate. Good source of potassium, magnesium and iron.

What To Look For
Firm, fresh, crisp deep green leaves. Should be no blemishes, insect damage, or wilting.

Easy Storage and Preparation
Will keep for 1 or 2 days if refrigerated. Remove the central ribs if they are large and tough. Wash well in several changes of water to remove sand. Use raw or cooked.

Best Uses
Use small raw spinach leaves in salads with mushrooms, red onion, and a sprinkle of chopped egg. Steam, using only the water that clings to the leaves after washing. Season with shallots, nutmeg, salt, and pepper.

Recipes
Spinach and Mushroom Lasagna
Crostini with Herbed Goat Cheese and Wilted Spinach
Orecchiette with Ricotta and Spinach



Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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