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When it's harvested in spring, spinach is sweet and tender with thin stalks that barely need any trimming. It can be eaten raw as a salad green or cooked briefly to maintain its flavor and color. Springtime or baby spinach can even be thrown in after something is off the stove because the heat from the cooked food will be enough to gently wilt it. Avoid buying spinach that is yellowed or has dried-out looking stems. |
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| Recipes to try: |
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Parmesan and Spinach Pie |
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Baby Spinach, Fresh Pea and Feta Cheese Salad |
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Warm Salad of Grilled Trout with Spinach and Lentils |
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