ABOUT SPINACH

Spinach is a delicious tender green that’s related to beets, chard, and celosia flowers, but a lot milder in flavor. These greens have origins in Southwest Asia, specifically Iran, where they’ve been cultivated for over 2,000 years and become one of the most popular leafy greens to eat across the globe. There are many varieties of spinach to try out there but three main types of spinach include flat-leaf (with spade shaped leaves), savoy (with curly, wrinkled leaves), and semi-savoy (which have only somewhat curled leaves). Here at the farm we grow the flat-leaf type which are really versatile to cook with in the kitchen.

COOKING & STORAGE

Edible parts: Leaves
Medicine and Nutrients: Spinach is a nutrient rich leafy green that is packed with vitamins C, K, and E as well as minerals like iron, magnesium, and potassium.
Storing and Shelf Stability: Place spinach in an airtight container with a dry paper towel to absorb any excess moisture and store in a cool part of the fridge for 1-2 weeks.

Ways to Prepare

RAW: The leaves are a great base for a salad with a light dressing, topped on a sandwich, or blended into your favorite green smoothie.
COOKED: Spinach leaves have a really short cooking time and are best suited for quick dishes like stir-fries, sauteed with other vegetables, or put in a soup or stew at the final cooking stage.

RECIPES

Persian Spinach & Eggs (Shadi Hasanzadenemati via Food52)
Koresh Aloo Esfenaj (Spinach and Golden Plum Stew with Lamb) The Caspian Chef
Borani Esfenaj برانی اسفناج (Spinach, Onion, and Walnut Dip) Persian Mama
Spinach Smoothie (Jessica Gavin)
Stir-fried Spinach (Low Carbing Asian)
Spinach Noodles (The Woks of Life)

Authored and compiled by Maya Marie of Deep Routes.