In Season Spinach

Fresh spinach is best December through April. Here are the best ways to pick, use and store spinach.
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ham and spinach salad

Choose leaves that are crisp and dry.

Look for taut, springy skin with fine pores.

Refrigerate in the crisper for up to 3 days.

Avoid yellowed leaves and those with dark-colored water spots or a strong odor.

Wash leaves, shake dry, then wrap in a paper towel, place in a plastic bag and refrigerate.

Use it...

In a pita pocket. Mix with chopped dill, basil and parsley, then dress with olive oil and lemon juice; layer with hummus and grilled chicken.

In a spicy side. Simmer in unsweetened coconut milk with a pinch of salt and crushed red pepper; serve over brown rice with lime wedges.

In a casserole. Sauté, then toss with cooked egg noodles, butter, grated swiss cheese and chopped onion; transfer to a baking dish, sprinkle with breadcrumbs and bake until the cheese melts.

In a burger. Finely chop; stir into ground turkey with crumbled feta and form patties.

In a sauce. Chop and mix with chopped mint and cucumber; stir into plain yogurt with a dash of paprika.

In a smoothie. Puree with green tea, frozen mango, yogurt and some honey.

TRY THESE RECIPES:

Lemony Creamed Spinach Soup

Ham-and-Spinach Salad with Mustard Dressing

Spinach Salad with Shrimp and Feta

See more of our spinach recipes

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