Selection:
No matter where you buy it, types of
green fresh spinach will contain a certain amount of dirt and grit.
Prepackaged types of greens spinach usually has the least. Pick out the
deepest colored, freshest looking, crispest leaves. Medium size leaves
tend to be younger and tenderer than the giant ones and the stems are
smaller, giving less waste per pound. Avoid any leaves that are thick
and tough looking, are broken or torn, have yellow or brown spots, or
are limp and wilted. The leaves should be dry and firm. Do not buy any
spinach that has a musty odor, or smells like wet leaves.
I like to pick out my spinach leaf by leaf form a bulk display, but if
your market carries only prepackaged spinach you will have to choose
carefully. Some pre-packed types of greens spinach is of very high
quality, especially if it has been well handled all down the line.
Sometimes the bagged spinach will be poor quality, wilted, even
spoiled. It is important to inspect the packages closely. The leaves
should be very green and appear dry. None should be wet or slimy, and
none should be yellowed or limp looking. Squeeze the package very
gently; it should almost feel like it is pushing back slightly. Reject
any bags that feel soft and squishy.
Types of greens fresh spinach is generally available all year long,
especially that prepackaged variety, because it will be shipped in form
other growing areas. Local spinach will be at its best in the spring.
Because of the waste in preparing types of greens fresh spinach, you
will need to count on at least 1/2 pound of raw spinach per person for
cooked dishes, about half that for salads.
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