Popular since long before Popeye, spinach is indigenous to Asia and believed to have originated in ancient Persia. The leafy green initally spread east to China, and later into Europe, where it found favor with royalty and was featured in the first English language cookbook, The Forme of Curry, in 1390.
Spinach Varieties and Seasons
Major types of Spinach include Flat Leaf, typically cultivated for sale as baby greens, and Savoy, which is darker green with crinkly, curly leaves. We grow Semi-Savoy varieties Regal and Tyee during spring, fall and winter, and Perpetual Gator – technically a chard – during summer months when it’s too warm for true Spinach.
our retail size is 6 oz
always wash produce before eating
Wilted Garlicky Spinach
In a large pot, sauté 3 cloves finely chopped garlic in 1 Tbsp oil until fragrant, about 20-30 seconds. Add 8 oz spinach by the handful, and gently stir to combine and wilt. Season with salt, pepper, and optional squeeze of fresh lemon juice.
Spinach Salad Ideas
Bleu cheese with fresh strawberries and balsamic vinaigrette.
Feta , kalamata olives, red onion, cucumber.
Provolone, dried cherries, sunflower seed.
Asian Style Steamed Spinach
Steam 1 1/2 lb spinach in colander or steamer until well-cooked. Transfer to a bowl and toss with 2 tsp sesame oil, 2 tsp rice wine vinegar, 1 Tbsp sesame seeds. Season with salt and pepper.
Where to Buy Perryhill Spinach
spring, fall + winter varieties
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Nutrition Facts sourced from USDA National Nutrient Database for Standard Reference