Popeye the Sailor Man always attributed his success to one VEGETABLE-- "I’m strong to the finish ‘cause I eats me SPINACH". Popeye must have known that SPINACH is rich in beta carotene, lutein (good for the eyesight) and antioxidants, as well as being a rich source of folic acid, Vitamin K and magnesium.

Although raw SPINACH is great for salads, cooking SPINACH actually makes it easier to absorb this VEGETABLE’s antioxidants. Of the three varieties available, SAVOY is the most popularly sold, featuring crinkly, curly deep green leaves. Growers in California and Texas are the country’s major suppliers. Look for crisp leaves and a good green color, with thin stems and a slightly sweet smell.

Fresh SPINACH can be stored unwashed in the refrigerator crisper section for no more than three to four days. Rinse thoroughly prior to serving to remove sand and grit often trapped in the leaves. Two cups of raw SPINACH has a scant 13 calories, making this nutrition-rich VEGETABLE a powerhouse food choice.

SPINACH makes an easy and delicious filling for breakfast omelets. Simmer fresh SPINACH in chicken stock until tender, then drain and mix with chopped GARLIC, salt, pepper and grated Parmesan cheese before adding to cooked eggs.

For a SPINACH and cheese pie with Greek origins that’s just as tasty for brunch or lunch, fill a phyllo pastry lined pie shell with a mixture of beaten eggs, chopped SCALLIONS, DILL, ITALIAN PARSLEY and fresh SPINACH, crumbled feta cheese and olive oil and bake until well browned.

Many classic salads use SPINACH as the greens of choice. Try SPINACH tossed with sliced MUSHROOMS, ORANGE segments and RED ONION rings in a poppyseed dressing. Or enjoy salad of SPINACH dressed in hot sweet and sour dressing and crisp bacon pieces and hard boiled egg slices.

Oysters Rockefeller is a time-honored appetizer that uses SPINACH as a main ingredient. You can vary this recipe by using fresh sea scallops nestled in an oyster shell bed of SPINACH and sour cream, garnished with grated Parmesan and broiled.

SPINACH makes a quick side dish for grilled or roasted meats. Simply heat extra virgin oil until hot, add fresh SPINACH until wilted and some minced fresh GARLIC and sea salt. Creamed SPINACH is a wonderful complement to roast beef or baked chicken.

California STRAWBERRIES are in peak production and quality is excellent. Enjoy slices on morning granola or as a topping for shortcake with whipped cream for dessert.

KIWIFRUIT is economically priced and rich in Vitamin C.

RED SEEDLESS GRAPES are the final Chilean FRUIT offering this season, in steady supply now at moderate prices.

California NAVEL ORANGES and LEMONS are the best values in the CITRUS FRUIT category this week. RUBY RED GRAPEFRUIT from Texas growers is also plentiful at very reasonable prices.

BANANAS are a FRUIT staple in steady supply at moderate prices. Toss slices in LEMON or LIME juice to prevent them from darkening in FRUIT cocktail salads.

Other more exotic BANANA family offerings include RED BANANAS and PLANTAINS, both in good supply.

HASS AVOCADOS continue to be plentiful and large sizes are the best value.

RED DELICIOUS APPLES are an excellent value this week and add color and crunch to FRUIT or seafood salads which mixed in, diced and skin-on. Other good values in the APPLE category include FUJI APPLES and GALA APPLES.

SEEDED WATERMELON is holding steady at moderate prices, with prices easing very gradually on both HONEYDEW and CANTALOUPE MELON as volume improves.

MANGOS are in plentiful supply. Try chilled slices topped with COCONUT cream.

PINEAPPLE is in steady supply from Hawaii. Sauté chunks in rum with brown sugar and use as a topping for grilled ham or pork.

ROMA TOMATOES are an economical value. Make a quick pasta sauce by cooking diced ROMA TOMATOES with ELEPHANT GARLIC cloves and BASIL.

California PISTACHIO NUTS are plentiful; use to garnish salads or chop finely as a coating for sautéed whitefish or mahi-mahi.

ICEBERG LETTUCE is plentiful and among this week’s best VEGETABLE values, with GREEN LEAF, RED LEAF and ROMAINE LETTUCE varieties also abundant at very reasonable prices.

Salad toppings in plentiful supply include crunchy JICAMA, RADISHES, GREEN ONIONS, SHALLOTS, GARLIC, CARROTS, CELERY and MUSHROOMS.

Spring ASPARAGUS is in peak supply, with prices decreasing.

New crop California SWEET WHITE CORN is increasing in volume, with prices at very reasonable levels. Add cooked CORN to BLUEBERRY muffin batter or enjoy straight from the cob, seasoned with CHIVE HERB butter.

GREEN BEANS are among the best side dish values this week. Steam lightly to retain their crunch and serve with melted butter and PEARL ONIONS.

Mexican growers are supplying steady amounts of fresh CHILI PEPPERS with varying degrees of heat. PASILLA PEPPERS are delicious stuffed with cream cheese, coated with tempura batter and fried.

ZUCCHINI SQUASH prices are decreasing as production improves. Another soft-shell SQUASH variety, CHAYOTE, is also in plentiful supply at economical prices.

SWEET BROWN ONIONS are in plentiful supply. Enjoy this cooking staple in soups, sauces and sliced into raw salads.

TOMATILLOS and CILANTRO, key ingredients for freshly made salsa, are both in plentiful supply at very reasonable prices.

BROCCOLI is an excellent value. Enjoy raw dipped into DILL sour cream dip.

GREEN CABBAGE is plentiful; serve raw as cole slaw or sliced and braised.

Blooming potted plants are an economical way to decorate outdoor living spaces in anticipation of summer barbecue season – look for good values this week on DAISIES, KALANCHOES and flowering CACTUS. In cut bouquets, GERBERA DAISIES, ROSES, CARNATIONS, SUNFLOWERS, SNAPDRAGONS and IRIS are in plentiful supply. To increase longevity of your blossoms, change water daily especially as temperature rise.

Home | Fresh Facts | Events | Links
Food Safety | 5 A Day | E-Mail | About FPFC
Fresh Facts Archives

16700 Valley View Ave., Suite 130
La Mirada, CA 90638
Tel. (714) 739-0177
Fax. (714) 739-0226
Email. info@fpfc.org