General Information

Spinach is a cool weather crop that is locally available in the Northeast from March to May and September to October. Spinach belongs to the same family as chard and beets.  Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to the country.

Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food.  Spinach is an excellent source of betacarotene, vitamin C and folate. Two cups raw chopped spinach contains about 13 calories.

Storing and cooking information

Handling: Wash well, in several changes of water. Remove very thick stems. Don't chop before cooking, or you'll lose little pieces in the cooking water.

Storing:  Pre-washed and spun greens in a ziplock bag or plastic container lined with a dry paper towel in the refrigerator for up to 3 weeks (spinach has a long shelf life if stored properly). Excess moisture causes rot. Cut greens perish more quickly if stored wet in a plastic bag

Freezing: Wash and remove any damaged pieces.  Drop into boiling water for three minutes, cool the spinach immediately in ice water, drain thoroughly and place in freezer bags.  Remove air from the bag (to prevent freezer burn) and place in your freezer.

Tips: Spinach is a unique green as it stays nutrient dense when steamed. However, it’s important to remember that if it’s overcooked, the spinach will lose nutrients. Spinach is also known for radically reducing its volume after being cooked. For example, 10 oz. of raw baby spinach will allow 4 side salads to be made. On the other hand, 10 oz. of cooked baby spinach will only yield 2 servings.

*Note* Curly Spinach will not cook down as much