Food

Food Information

Vegetables

Leafy Greens

SPINACH

Fresh spinach is available twelve months of the year but is most plentiful in the spring. Since it is fairly perishable and breaks down in very hot weather, it is usually of better quality in the cooler months. Although spinach is grown locally in most of North America, Texas is the number one producer, and Colorado, New York, New Jersey, and Ohio also have major crops.

There are many varieties of spinach, but they can be broken down into three groups: the Savoy, which has crinkly leaves; the semi-Savoy, which has leaves that aren't as crinkly; and the flat leaf. All three types are crisp and dark green when fresh and limp and yellow when aged.

The flat-leaf spinach is grown mainly in California. This type is very popular on the West Coast, but it is fairly new in the East. At first this spinach sold poorly among easterners, but its sales there are gaining momentum. Flat-leaf spinach usually comes to market tied into bundles. The Savoy and the semi-Savoy types are sold loose by the pound.

Spinach is also marketed in 10 or 12 ounce cello bags. This bagged spinach has been washed and the stems have been clipped. It is a good product if handled properly, and it is usually much more costly than unbagged spinach. However, if it is not handled properly either by the retailer or the wholesaler, it often shows signs of trouble. Especially during the warm weather, if not refrigerated properly it will break down and get slimy and show decay.

Skip fresh spinach if it feels very gritty or sandy, especially if you are purchasing the crinkly Savoy type. The sand is most difficult, or even impossible, to remove. The California flat-leaf spinach does not pose this problem.

Deamer 5/97