Spinach

Local Season: May thru December

Swiss chard, a cool-weather Placer County crop, is a type of beet, but we don't eat its root. As with spinach, we eat its leaves and stems which are rich in vitamins and minerals.

Spinach and Swiss chard are high in vitamins A, C, riboflavin, iron and potassium. They also contain more protein than other vegetables. An average-size bunch (about ¾ pound) only has 90 calories.

Types:

The many available varieties of spinach fall into two main groups: Smooth-textured or ruffly, crinkled-leaf. Both types have the same flavor and nutrient content.

Varieties available locally include: Tyee and Indian Summer Spinach.

CHOOSE: Crisp, dark, tender, even green leaves with thin, green, firm stems. Thick stems mean spinach is overgrown and may be leathery and bitter.

AVOID: Yellowing bunches with long, woody stems or small, straggly, wilted, crushed, or blemished leaves.

 

At home:

Spinach should be rinsed, drained and patted dry before storage. Any yellow, wilted, damaged leaves or tough stems or midribs should be removed. It should then be refrigerated as soon as possible after purchase in a plastic bag or container in the crisper compartment. It will keep up to three days.

Fresh:

Spinach is equally tasty whether served raw or cooked. Fresh leaves can be left whole or torn into bite-size pieces for salads or cooked dishes.

Spinach can be served raw with bacon, hard-boiled egg, and bean sprouts in a tasty fresh salad with vinagrette dressing.* Chopped spinach or Swiss chard is a good addition to stuffings for meat, poultry, or meat loaf. They make a good addition to crepes and pastas. Spinach and Swiss chard can be cooked by boiling, butter-steaming, microwaving, or stir-frying. They can also be used instead of rice as a bed for creamed or curried dishes.

Home processing:

The best way to extend the season for spinach or Swiss chard is to blanch it and freeze it, whole or chopped. It does not lend itself to canning due to its delicacy.

Spinach and Swiss chard can be steam-blanched and dehydrated for later use in casseroles, stuffings, or soups.

For complete directions on freezing or dehydrating these greens, call your local Cooperative Extension office.