Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Spinach

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    All About Spinach Empty All About Spinach

    Post by Lobo Thu Feb 25, 2016 3:16 am

    All About Spinach
    All About Spinach Img35
    Available year-round, spinach reaches its peak season in spring and autumn. There are two main varieties of spinach available at markets, some with thick, deeply crinkled leaves and others with tender, smooth leaves. Baby spinach -- small, immature leaves with milder, sweeter flavor and more delicate leaves -- makes an excellent salad green. More mature spinach is excellent sautéed or stir-fried, made into creamy soups, or chopped and cooked with pasta.

    Selecting
    Select spinach with crisp and dark leaves free of bruises, tears and any wetness. For fresh salads, look for smaller tender leaves. For cooking, pick the larger and more flavorful leaves. If you are buying spinach in bunches, look for firm stems with a blush of pink at their ends.


    Storing
    Refrigerate the spinach unwashed in a plastic bag for 3 to 5 days.

    Preparing
    As spinach leaves often trap soil and grit, wash them well before use. Fill a large bowl with cold water, immerse the leaves, and then lift them out, letting the grit settle at the bottom. Repeat with fresh water until completely free of grit. Spin dry in a salad spinner. Trim any roots and, if desired, remove the stems for a more delicate texture.

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