In Season:
May to June and September to October

Shopping and Prep Tips:
Select crisp leaves with solid green color.  Refrigerate in a plastic bag.

Spinach News and Recipes

Simply spice up your salad by adding spinach or try Layered Spinach salad!

Layered Spinach Salad

  • 9 oz. Cheese Tortellini - refrigerated or frozen
  • 2 c. Red Cabbage - shredded
  • 6 c. Spinach - torn, fresh
  • 2 c. Grape Tomatoes - halved
  • 1/2 c. Green Onions - sliced
  • 8 oz Ranch Salad Dressing - light
  • 8 strips Bacon - cooked and crumbled (low sodium)

Serves 10

Cook tortellini according to package directions; drain and rinse in cold water. In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon. Cover and refrigerate for at least 1 hour.

Recipe by: Kathy Rohrbaugh, Shrewsbury

Health experts recommend that the average American should:

  1. Choose a variety of vegetables each day to get a good mix of vitamins and minerals.
  2. Eat between 2 and 3 cups of vegetables each day!  For more info on what should be on your plate each day, click here.
  3. Strive to eat from five different groups of vegetables each week - dark green (3 cups), orange (2 cups), legumes (3 cups), starchy vegetables (3-6 cups) and other vegetables (6-7 cups)

    Spinach falls under the dark green category
    and is a good source of magnesium!

For more nutritional information on the spinach, click here.