Spinach

Spinach

Spinach, cultivated by humans for over 2500 years, is undoubtedly a healthful food: it is full of iron, calcium, fiber, and vitamins A and C. The green also contains folic acid, lots of chlorophyll, and antioxidants. The truth, though, is that spinach is no more nutrient-packed than its dark leafy green counterparts like kale, arugula, collards, dandelions, and chard.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Spinach

Spinach and Shaved Root Vegetable Salad with Moroccan Spiced Chicken

Joanne Weir, www.joanneweir.com

Garlicky White Bean and Spinach Soup

Sarah Henkin, CUESA’s Market Chef

Spring Minestrone Soup with Parsley Lemon Pesto

Cate Conniff, author of Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone (Chronicle, 2010)

Baked Spinach and Goat Cheese Dumplings

Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang , 2011)

Articles about Spinach

February 23, 2007

Spinach: Healthful or Harmful?

After receiving flak for 2006’s E. coli outbreak, spinach became a scapegoat for food contamination. Here’s some background on this healthy, versatile green, and its connection to the nasty bacteria.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »