BE STRONG TO THE FINISH!!!

Ahh, summer!  One of the best parts of this season is the abundance of available veggies to help supplement your food intake, whatever shape that may be.  I'll be trying to highlight some of the main veggies included in most "diets" thoughout the rest of this season.  If you have questions about any, drop me a line!

 What is Spinach? Spinach is very popular in European and Middle Eastern cuisine, yet is eaten all over the world. Spinach (Spinacia oleracea) is an edible flowering plant of the Amaranthaceae family. It is native to central and southwestern Asia, and grows to a height of up to 30cm.

Nutrition: Both spinach and its cousin Swiss Chard, AKA Silverbeet, are rich in vitamins A, K and C, fiber, folate, iron, calcium and potassium.

Types of Spinach: English Spinach has long leaves with the roots still attached. It is best served lightly cooked or steamed, depending on personal preference. Baby spinach, on the other hand, has flat, soft leaves, and is milder in flavor. Baby spinach is more commonly served in salads.

Selecting: Steer well clear of spinach with limp and/or yellowing leaves. When buying English spinach look for thin stems - this indicates youth and tastiness.

If you are after Chard then look for produce with smaller leaves and firmer stems. Spinach is often confused with Chard, and subsequently interchangeable in many recipes. Chard, however, has harder stems and takes longer to cook.