Houssam
25-05-05, 01:23 AM
<FONT color=#0000cc><SPAN style="FONT: bold 18px Arial, Helvetica, sans-serif">Spring Vegetables: Spinach</SPAN>
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<FONT color=#0000cc size=2>Though not guaranteed to give you superstrength, spinach is rich in many nutrients including beta-carotene, folic acid, magnesium, and vitamin K. Spinach is abundantly available year-round, but its peak is after the winter months. Enjoy spinach on all Phases, whether raw in a salad, steamed or sautéed as a side dish, or as part of a healthy entree. </FONT>
<FONT color=#0000cc><FONT size=2><B>Buying:</B> Spinach can be purchased either loose or in bags. Quality control is easier to judge with loose spinach, but we often reach for the bags for convenience. When choosing spinach, look for green, undamaged leaves. Avoid those with yellow spots, wilted parts, or a sour smell. Leaves with thinner stems will typically be more sweet and tender. Bagged spinach should be springy when squeezed. </FONT></FONT>
<FONT color=#0000cc><FONT size=2><B>Storing:</B> Keep spinach in its original bag in the refrigerator for up to three to four days. Wilted spinach can be cooked down or discarded according to your preferences. Spinach should never be washed before storing. Otherwise, it will begin to wilt within a day. </FONT></FONT>
<FONT color=#0000cc><FONT size=2><B>Preparing:</B> Before cooking, wash carefully — the leaves tend to gather grit. Some bags come prewashed, but you may want to give them another dip just to make sure. To wash properly, drop them into a bowl of cool water and stir gently with your hands. The grit will sink to the bottom, at which time you can scoop up the leaves and towel dry. There are a variety of ways to cook spinach: It can be sautéed with a little olive oil and garlic, steamed over boiling water for five to ten minutes, or steamed in the microwave, ... . Enjoy!</FONT></FONT></P>
</FONT>
<FONT color=#0000cc size=2>Though not guaranteed to give you superstrength, spinach is rich in many nutrients including beta-carotene, folic acid, magnesium, and vitamin K. Spinach is abundantly available year-round, but its peak is after the winter months. Enjoy spinach on all Phases, whether raw in a salad, steamed or sautéed as a side dish, or as part of a healthy entree. </FONT>
<FONT color=#0000cc><FONT size=2><B>Buying:</B> Spinach can be purchased either loose or in bags. Quality control is easier to judge with loose spinach, but we often reach for the bags for convenience. When choosing spinach, look for green, undamaged leaves. Avoid those with yellow spots, wilted parts, or a sour smell. Leaves with thinner stems will typically be more sweet and tender. Bagged spinach should be springy when squeezed. </FONT></FONT>
<FONT color=#0000cc><FONT size=2><B>Storing:</B> Keep spinach in its original bag in the refrigerator for up to three to four days. Wilted spinach can be cooked down or discarded according to your preferences. Spinach should never be washed before storing. Otherwise, it will begin to wilt within a day. </FONT></FONT>
<FONT color=#0000cc><FONT size=2><B>Preparing:</B> Before cooking, wash carefully — the leaves tend to gather grit. Some bags come prewashed, but you may want to give them another dip just to make sure. To wash properly, drop them into a bowl of cool water and stir gently with your hands. The grit will sink to the bottom, at which time you can scoop up the leaves and towel dry. There are a variety of ways to cook spinach: It can be sautéed with a little olive oil and garlic, steamed over boiling water for five to ten minutes, or steamed in the microwave, ... . Enjoy!</FONT></FONT></P>