Fresh and Local

Spinach

Look for: Glossy, crisp leaves and reject any that are slimy, wilting, bruised or yellowing. Look for thin tender stalks.

To use: Unless the spinach is very young, many people prefer to remove the tough stems. Dunk leaves in water several times to remove any grit. Keeps in the refrigerator for two or three days packed loosely in a plastic bag.

Best in: Tender young leaves are best in salads and can be piled on sandwiches or rolled into wraps. It also is delicious stirred into soups or blanched and creamed, sautéed, or wilted and tossed with pasta.

Look inside today’s food section for recipes for Fresh Spinach Dip and Spinach Frittata from area farmers and the organic produce delivery business Fresh Abundance.