recipes & tips

Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide. 

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Spinach is a very hardy vegetable and member of the beet family. Well-known for its highly nutritious leaves, spinach tastes sweeter when raw and a tad more bitter when cooked. Spinach is classified by its two different kinds of leaf. The savoyed varieties of spinach have leaves that are curled into a cuplike position and include the Bloomsdale, Regiment, and Longstanding types. Smooth leafed spinach includes Butterflay, New Zealand, and the gorgeous, red-stemmed Bordeaux, a culinary favorite.

Nutrition Facts:

Very low in Cholesterol and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.


Remove any blemished leaves, trim stems, and pack loosely in plastic bags or cellophane. Refrigerate. Do not wash spinach before storing.


  • “Baby spinach” is simply a form of immature spinach leaves that are more tender than mature leaves. Excellent for fresh salads.
  • To freeze for later use, steam then blanch for 2 minutes. Chill in iced water. Cool, drain and package in an air-tight container. Store in the freezer for up to six months.
  • Just washed spinach can be steamed for 5-10 minutes without any additional water, a preparation method that preserves nutrient content.
Quick Fix:

Heat olive oil in a large skillet over medium heat. Add spinach to the skillet and cover; allow to cook 5 minutes. Stir in garlic salt and cover again for another 5 minutes; remove from heat. Top off with Parmesan cheese!