SPINACH

When to Buy/In Season:
all year

How to Select:
Look for: bright green, fresh tender leaves. Avoid spinach that is yellowish or wilted and gritty

Organic Issues:
Conventional is heavily treated with pesticides, fungicides, and chemical fertilizers.

Pesticide Issues:
EWG 2009 Dirty Dozen, spinach ranks #14 for highest levels of pesticide residues

How to Store:
Fresh:
Store: refrigerate in crisper or wrapped. Use within 1 – 2 days

Spinach is sensitive to ethylene, formed naturally from certain other produce, so store away from

Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Frozen:
To Freeze from fresh:

Preparation: Wash well and trim leaves from stalks.

Blanch: Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal.

Cook from Frozen: 4 – 6 minutes for leaves, using 1/2 cup lightly salted water for each pint (2 cups) of vegetables

Store in the freezer (0F) up to six months

Canned:
Store up to 2 years.

Photo Source: Emily Barney

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