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Origin: United States
Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. It offers a subtle, yet assertive vegetable flavour often with iron or metallic notes. Depending upon variety and maturity, Spinach can be sweet, earthy, nutty and even tangy.
An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. Its high lutein content helps to lower cholesterol and aid in eye health. Spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.
Spinach will keep, dry and refrigerated, for one to two weeks.
- can be eaten fresh or cook and stands up well to heat, baking and sautéing
- use in a salad mix or as a dark, leafy green
- highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses
- flavour with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy
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