Pick of the Week - English Spinach
English spinach, or common spinach is often confused with silverbeet. English spinach, along with coriander, is the most delicate of the leafy green vegetables, and the majority of the product we source is from local market gardens, and a small amount from Victoria. It is a vegetable that doesn’t grow well in really cold weather, and hates heavy rain or intense heat. As a result, it is at its best in early Spring!
Nowadays, most spinach is consumed very young as baby spinach; one of the most popular lines in salads. Washing English spinach before you cook it is really important, as the leaves can be very gritty otherwise. It is a delightful green vegetable, absolutely at its prime right now and certainly very well priced!
HOW TO PICK
Look for bright green, fresh leaves with crisp stems. Avoid the ones that are looks wilted or discoloured.
HOW TO STORE
Remove the band from the bunch and refrigerate in a plastic bag in the crisper for up to 3 days.
