Spinach
Delicate texture and beautiful green color, calorie for calorie, spinach offers more nutrients than any other food. The peak season for fresh spinach begins in March through May and September through October - spinach is a cool weather green. One cup of fresh spinach contains: 190% of vitamin K daily requirement, 50% of vitamin A daily requirement, and good amounts of folate, vitamin C, manganese, magnesium, iron, potassium, vitamins B1, B2, B6, vitamin E, calcium, and lots of dietary fiber.
Researchers have identified over 12 different flavonoid compounds in spinach that function as antioxidants - specialized spinach extracts from research have been found to slow down cell division in stomach cancer cells. The huge amount of vitamin K in one cup of spinach is beneficial in maintaining bone health - vitamin K1 activates the major non-collagen protein in bones - osteocalcin. Osteocalcin anchors the calcium molecules inside of the bones, and without enough of this vitamin, osteocalcin levels are inadequate and mineralization of the bones is impaired.
Did Popeye know something back in 1929 about strong bones and healthy bodies? Spinach belongs to the same family as chard and beets - it has a mild, somewhat sweet taste that makes it an excellent salad green. The three varieties of spinach include: Savoy - crisp, curly leaves; smooth- leaf - spade-shaped leaves; and, semi-savoy - similar texture to savoy, but not as curly. Spinach's scientific name is: spinacia oleracea.
Food Fact: When Caterine de Medici left her home in Florence to marry the king of France in the 16th century, she brought with her her culinary experts who prepared spinach as she required. To date, dishes prepared on a bed of fresh spinach are called "a la Florentine".
When selecting fresh spinach, be sure that the leaves are a brilliant green with no signs of yellowing - yellowing generally means old greens, although very hot weather during the growing season, too much rain or mishandling can cause yellowing. Store fresh spinach loosely packed in a sealed container in the refrigerator.
Spinach needs to be cleaned thoroughly because the leaves collect sand and soil. Place spinach leaves in a large bowl of room temperature water, and stir to remove any dirt. Remove spinach from the bowl, add fresh water and repeat cleaning process as many times as needed until all sand and/or soil is removed -- when the water is free of dirt particles, the spinach is clean.
If you plan to use fresh spinach for a salad, dry it in a salad spinner, colander, or pat dry in clean towels.
Spinach is excellent in soups, lasagna, stir-fries, sauces for numerous pasta dishes, spanakopita, salads, on sandwiches, and pureed as a side vegetable dish - add pignolias and a good amount of a high quality olive or grapeseed oil to bring out the flavor of the spinach after it has been steamed and pureed.
Fresh spinach is an excellent addition to freshly made juices, and provides a power-house of nutrition.
Unfortunately, spinach is in the top 20 list of foods in which pesticide residues have been most frequently found - like virtually all municipal drinking water, presticide residues exist. The liver's ability to process toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. Organically grown spinach should be purchased if health concerns exist. J&J Distributing supplies: Baby Spinach: 4# bulk, 8-5oz clamshell, 6-5oz bags, 6-5.325oz complete clamshell kit (spinach, dressing, peanuts, croutons, napkin, and eating utensils, 6-7.75oz ultimate bags (spinach and dressing) - certified organically grown.
For a refreshing salad during the new strawberry season, try a fresh spinach salad with freshly sliced strawberries, walnuts, fresh chevre, and a fruit or balsamic vinegar vinaigrette.