APRIL: SPINACH

BRITISH, SEASONAL AND SUSTAINABLE PRODUCE CHAMPIONED EACH MONTH BY CHEF CRAIG HENNESSEY AT THE ROBIN HOOD INN


CHAMPION OF THE MONTH

This leafy green vegetable is a member of the brassica family.

Spinach is believed to have first been grown in South East Asia. Today spinach is renowned equally for its nutritional properties as well as its culinary versatility.


Spinach Thrives in the Rich Soil of Lincolnshire.

But whilst it is mostly grown in Britain, in the colder months Spinach is grown by British farmers in Spain, to ensure that there is a year-round supply of this popular vegetable.


Spinach can take from 28 to 85 days between sowing and harvesting. Spinach seeds are sown several times a week so customers can continue to enjoy spinach whatever the season.

The spinach is washed to remove soil and grit before it is packed ready for you to enjoy.



THE FACTS

British Spinach is packed full of goodness, so not only are you getting a delicious vegetable but a healthy one too:

There are many reasons why spinach produces such results in our bodies. Primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis.


Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach


CHEF SAYS...


BUYING Spinach has a high water content and so reduces to around a quarter of its size when cooked.  Buy lots.


STORING Keep in a plastic bag in the fridge for three to four days.


PREPARING Give leaves a good wash to remove any traces of grit or chemicals. Drain, or dry in a salad spinner if the leaves are to be eaten raw.  Cut out any thick stems.


COOKING

Stir fry, puree, Sauteeing and steaming are all good cooking methods.

Raw spinach is excellent in salads and, like watercress, has a natural affinity with bacon.  Spinach also pairs beautifully with smoked haddock and with cheese.

RECIPE OF THE MONTH

Saag aloo, spinach and potato curry

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