Spinach has dominated my day so far - in a good way. A few of us talked about it during class this morning at Alotapilates; we bought some from an overflowing box just picked and delivered from the Hjele farm to Local D’Lish this morning which we ate as a salad with brunch; and it will be on our table tomorrow at lunch, wilted and stuffed into crepes with sautéed cremini mushrooms and a little bit of locally made havarti from Morning Star Farm in Cokato, MN.
Spinach is an easy entry into eating dark leafy green vegetables since it is mild tasting and delicious, whether served raw or lightly cooked. In the spring, it is usually one of the first local greens to make an appearance at the markets since it prefers cool growing conditions and doesn't mind spring rains.
For being so delicate, spinach packs a big nutritional punch: it is extremely high in vitamins A, K, C folic acid and B2, as well as the minerals manganese, magnesium, calcium (yes, really!) and iron. Spinach is also loaded with antioxident-rich phytochemicals that are especially good for eye health - age related macular degeneration in particular and cancer protection, especially stomach, skin and breast cancers.
In order to get the most nutritional benefit out of your beautiful, local spinach, eat it both raw and cooked to maximize vitamin absorption and phytochemical benefits (raw to get the vitamins, minerals and enzymes; cooked to get the phytochemicals). Either way, be sure to prepare it with a good healthy fat, such as cold-pressed extra-virgin olive oil and raw almonds or walnuts in a salad, or by cooking it in a little coconut oil or organic butter to access the fat-soluble nutrients.
Buy fresh spinach when it looks bright green and fresh; store it loosely packed in a sealed plastic bag in the refrigerator where it should last for about four days. Wash fresh spinach by swishing in a bowl of cold water to removed trapped sand particles and dry in salad spinner or by wrapping in clean cotton towel and refrigerated until ready to use that day.
Visit Mark Bittman’s article from last week’s NYTimes Magazine to find a whole matrix of recipes for eating cooked spinach, or try this salad below which totally simple and truly delicious.
Spinach Salad with Grapefruit, Avocado and Walnuts
Four large handfuls (about 8 loose cups) of fresh organic spinach (tender stems are fine to include), washed and dried
2 tablespoons top quality extra-virgin olive oil
1/4 wedge of a fresh organic lemon
sea salt and freshly ground black pepper
1 ripe avocado, pitted and flesh cubed into 1/2” pieces
1 ruby red grapefruit, peeled and sections cut into bite-sized pieces, preferably organic
1/2 cup walnuts (halves or pieces, preferably raw but toasted if you like. Can substitute raw pecans or almonds.)
Place spinach leaves in a large bowl; drizzle with olive oil, squeeze the fresh lemon juice all over and sprinkle a large pinch sea salt evenly on top (about 1/4 teaspoon). Add a generous grinding of black pepper. Toss well to evenly coat the spinach leaves, then top with the avocado pieces and grapefruit chunks, sprinkle with the walnuts and serve.