Classic green enjoyed raw or cooked. Mild taste and versatility makes it easy to add in extra nutrients to sandwiches, smoothies, salads, soups, and stews, and the list goes on…
All our greens at Toppled Barn Farm are free of harmful chemicals. We cut them within 24 hours of delivery to ensure you get the maximum nutrition possible.
Store in the fridge. And for eating….you know what to do!
Due to the high oxalate or oxalic acid (naturally occurring organic acid) content in spinach, people who are already at high risk for developing kidney stones should take precautions when eating spinach. We recommend you quick boil spinach to free up these acids and release them into the boiling water. Do so by adding water to a 3-quart or larger cooking pot and bring the water to a boil. Add up to 1 pound of spinach at a time to the boiling water and boil for 1 minute making sure not to cover the pot with a lid. Leaving the pot uncovered allows more of the acids to be evaporated with the rising steam. Remove the spinach and season to taste. Discard the water after boiling and start the process over by adding fresh water to the pot if you want to cook more spinach.
All produce is cleaned and raw for those who want to prepare their own salads. These are not ready-to-eat. We recommend rinsing your produce before eating.
Long before kale hit the scene as a superfood in the mid-2000s, spinach was being touted by Popeye the sailor man as a muscle packing superfood starting as far back as 1929. Popeye may have been onto something as although kale has more vitamin K, and vitamin C, than spinach, spinach has substantially greater amounts of manganese, copper, vitamin B6 (pyridoxine), iron, folate, magnesium, vitamin B2 (riboflavin), vitamin E, fiber, vitamin B1 (thiamine), phosphorus, protein, and calcium. Spinach is also very high in dietary nitrates which have been shown to improve athletic performance.