Crop of the Week: Mature Spinach
Spinach is a cool-weather vegetable. Along with other green, leafy vegetables contain an appreciable amount of iron, calcium and vitamins a and k. A fast-growing plant, it yields many leaves in a short time. The variety we’re used to seeing at the grocery stores is known as “baby spinach”. It’s a softer, sweeter leaf that’s delicious enjoyed fresh and paired with citrus vinaigrette and sliced radishes. Baby spinach is harvested as early as three weeks. Alternatively, Mature Spinach is harvested 45-60 days. Mature spinach has a richer spinach flavor and is great to cook with because of its texture.
Read more fror trips on shopping, storing and cooking spinach.
A Few Tips…
✓Spinach will last for two weeks in the refrigerator when stored properly.
✓Wash, dry completely, wrap in a paper towel and store in a plastic bag in your vegetable crisper drawer.
✓Keep the spinach in a bunch and sautee.
✓Do not overcook spinach, remove it from heat when leaves begin to wilt. Spinach will continue to cook after you’ve removed it from the stove top. Cooked spinach should still be bright green.
✓Finely shred, bland and freeze spinach in the spring to enjoy it all year long.
Farmer Hussein harvests his mature spinach in bunches. He plants garlic rows on either side of the spinach as a non-toxic aide in keeping nibbling pests out of the garden.