What's in Season in New Jersey in Spring - Spinach

Spinach is one of our most versatile vegetables. It works well in soups, in salads, as a side dish, or as an ingredient in many entrée recipes. Or, for a super healthy snack, enjoy the fresh green leaves on their own with raw carrots or other vegetables.

 season: 

Available in New Jersey throughout the year, fresh spinach is most plentiful during the spring and fall.

 at the market: 

Select spinach with bright-colored stems and leaves. Avoid leaves that are broken or show signs of darkening, wilting, or slime.

 store: 

Keep dry in the refrigerator for two or three days (washed or unwashed). Eat as soon as possible, while leaves are still crisp.

 wash: 

Spinach can carry a lot of dirt, so wash carefully. Soak leaves in a bowl of cold water to help remove majority of dirt and then rinse a few leaves at a time. Give batch a final rinse in a colander and then dry in salad spinner or pat dry before use.

 cook: 

Spinach is delicious uncooked. If a recipe calls for cooked spinach, though, be aware that spinach contains a lot of water and up to 90% of its volume is lost when heated. As a general rule, 10 cups of fresh spinach leaves will result in one cup of cooked spinach.

HISTORY:

Spinach originated in Persia (now Iran), where it was known as aspanakh. It made its way to China in the seventh century and, eventually, to Europe in the 11^th century when it was introduced to Spain by the Moors (Muslims).

Today, CHINA is the world’s largest producer of spinach, followed by the U.S.

New Jersey ranks third in spinach production in the U.S., behind California and Arizona. The majority of NJ’s annual crop is grown in South Jersey.

Popeye Had It Right:

Spinach is rich in iron and vitamins A, C, and K, which contribute to good vision, bone health, and muscle strength.

Varieties or Leaf Love:

Although many varieties exist, the most popular types of spinach are those with smaller, lighter green leaves that are nearly flat (Flat- or Smooth-Leaf ) and those with dark green, crinkly and curly leaves (Savoy and Semi-Savoy).