Spinach
Delicate and perishable — best eaten within a few days and never stored wet.
Store in
Fridge with a dry paper towel to absorb moisture
Keeps for
3–5 days one of the more perishable greens
Best eaten
Raw or wilted baby leaves raw; mature leaves cooked
Prep tip
Rinse well grit hides between the leaves
What It Is
Section titled “What It Is”Spinach is a delicate cool-season green grown at Cold Springs Organics, typically available in early spring and fall when temperatures are mild. Young, tender leaves are perfect raw in salads; mature leaves cook down quickly and suit soups, eggs, and pasta. It is one of the more perishable items in the box — use it early in the week.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”Refrigerate in a loosely sealed bag with a dry paper towel to absorb excess moisture — the paper towel is the difference between spinach that lasts 5 days and spinach that turns slimy in 2. Do not wash before storing. Use within 3–5 days.
How to Prep It
Section titled “How to Prep It”Rinse thoroughly in cold water — spinach can carry sand and fine grit, especially after wet weather. Submerge the leaves in a large bowl of cold water, swish gently, and lift out. Spin or pat dry before using raw. No chopping is needed for baby leaves; larger leaves can be roughly torn or stacked and sliced.
How to Cook It
Section titled “How to Cook It”- Sautéed — wilt in a hot pan with olive oil and garlic in under 2 minutes; squeeze out excess liquid with the back of a spoon before serving. A large amount reduces dramatically.
- Eggs — fold a large handful into scrambled eggs, omelettes, or frittatas. It wilts in under a minute with the egg’s residual heat.
- Soup — stir into lentil or bean soup in the last few minutes of cooking; it needs no more than 1–2 minutes.
Quick Meal Idea
Section titled “Quick Meal Idea”Spinach and egg skillet — sauté two cloves of garlic in olive oil over medium heat until fragrant, add a large handful of fresh spinach and stir until just wilted, then crack in 2 eggs, cover the pan, and cook until whites are set but yolks are still runny. Season with salt and red pepper flakes. Eat directly from the pan with a slice of bread.
Related Recipes
Section titled “Related Recipes”- Pesto Variations — spinach-basil pesto uses spinach to stretch and balance basil