I don’t know about you, but I hated spinach as a kid. I ABSOLUTELY HATED IT. Most likely because my mother boiled the crap out of frozen spinach and served it up in a little side dish filled with almost blackened boiled, slimy leaves and swirling in green water – it looked like something out of nasty fish tank with a broken filter. YUCK.
I was anemic as kid and my mother made me boiled spinach every single night, and I fought her tooth and nail. Some nights she won, some nights I did. Luckily as an adult, I discovered fresh spinach and it rocked my world.
Speaking of spinach, summer had fresh spinach aplenty and should be loaded into our grocery baskets, overflowing from our salad bowls (or jars), and nestled on our plates because one of the many benefits of summer fruits and veggies is easy access to fresh spinach.
Farmers markets and grocery stores are well stocked with fresh spinach all summer, and with a short growth to maturity (as in 45 to 50 days), you can grow your own in your garden, windowsill, or tin can container – I kid you not.
And did you know that July 16th is National Fresh Spinach Day-but I’m not even going into that. Bottom Line: fresh spinach is tasty and it’s super good for us. Fresh spinach is low in calories and carbs, generous in fiber, and is loaded with iron, folic acid, calcium and is rich in vitamins B6, B9,C, E, and K. If you take a blood thinner, check with your doctor to make sure you can eat spinach. And if you can, what’s the acceptable number of servings of spinach per day, for you.