Spinach is often considered a superfood due to the high amount of numerous vitamins and minerals. It is low calorie and an excellent source of vitamin K, vitamin A, vitamin C, magnesium and folate. Though spinach contains a good amount of calcium, the bioavailability (meaning how much the body can absorb) is low due to the oxalate content.
As with many cold weather greens, the cool weather creates a sweeter leaf and as the weather warms, the greens becomes more bitter. My family dubbed the spinach over the winter, grown by Farmer Elizabeth in the green house, “spinach candy.” It was sweet, hearty and overall delicious. We ate it right out of the salad spinner.
Wilted, sauteed, steamed or raw, spinach is a nutritious and colorful addition to any meal!
Loosely wrap in damp paper towel and store in plastic bag in the refrigerator.
Fun Fact: Spinach is a member of the goose-foot family along with beets and Swiss chard.
Lasagna – pairs well with mushrooms
on Sandwiches or pizza
Wilted in pasta dishes – for a quick way to wilt, pour hot (drained) pasta over spinach and toss
Chickpeas with Spinach – quick and easy vegetarian meal or side dish
Warm beet and spinach salad – stay tuned, Fat Moon should have beets soon!
Salad – try with the classic combination of strawberries or add dried cranberries and goat cheese
Smoothies – combine with green pear, green grapes, apple, mango and a touch of orange juice – for a twist, add frozen blueberries
Straight from the salad spinner! Aka raw
In April 2012, the New York Times Mark Bittman wrote an article on different methods of cooking spinach including recipes.