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Food Sunday: Spinach

Veggie for all seasons.

(Picture courtesy of dailygreen.com.)

That’s the veggie of your youth, the one that came in a can and made bulging muscles appear on Popeye’s skinny arms so he could save Olive Oil.   Never saw him use the EVOO, maybe it was a carnivorous thing.

When a family member had a prostate event, suddenly his wife was beating the bushes for ways to make spinach palatable.   Of course, as a backwards redneck, I love all stuff green and evidently loaded with carcinogenic killing quality.

For the family’s sake, I shared the fact that I have long tho’t the best pizza is made with a dark bread crust, loaded with chopped spinach, lightly covered with mozarella, and cooked at a high heat for a short time.   She was properly grateful, as pizza is always edible, right?!?  Not for me, the red sauces make me nauseated.

There is lots of good news about spinach, sampling follows;

  • Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. Recent research has shown that spinach leaves that look fully alive and vital have greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive.
  • Many people are concerned about the nutrient content of delicate vegetables (like baby spinach) when those vegetables are placed in clear plastic containers in grocery store display cases and continuously exposed to artificial lighting. One recent food study has shown that you don’t need to worry about the overall status of antioxidants in baby spinach that has been stored and displayed in this way. In this scientific study, the overall nutrient richness of the baby spinach when exposed to constant light was actually higher than the overall nutrient richness of baby spinach leaves kept in total darkness.

May I also say that my favorite use of spinach is in salad, and the baby leaves springing up in my garden will enter into that form this noon.   I will add the EVOO, and some grated romano cheese, and you know the drill.

Got any favorite recipes?   I’d throw in one to follow, but in the asparagus post got a commenter who saw only the goopy recipe which none of us would think of going by, who was revolted by the cardiac problems.

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.

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