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SPINACH


Fresh spinach is available twelve months of the year but is most plentifulin the spring. Since it is fairly perishable and breaks down in very hotweather, it is usually of better quality in the cooler months. Althoughspinach is grown locally in most of North America, Texas is the number oneproducer, 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 threegroups: the Savoy, which has crinkly leaves; the semi-Savoy, which has leavesthat aren't as crinkly; and the flat leaf. All three types are crisp anddark green when fresh and limp and yellow when aged.

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

Spinach is also marketed in 10 or 12 ounce cello bags. This bagged spinachhas been washed and the stems have been clipped. It is a good product ifhandled 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, ifnot 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 arepurchasing 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