California is the only state in the United States where spinach is grown all 12 months of the year, making it also the largest supplier of spinach to the country.  Many other states grow spinach seasonally, so baby spinach should be available at the beginning of the growing season.

 

One of the best places to check for specialty produce items such as baby spinach is a good-sized farmer's market or green market.  Local growers also sometimes supply gourmet markets with a spring mix of greens which often features baby spinach along with a variety of other baby greens.  If you can't find it locally, check the larger supermarkets in your area.   Wherever you find it, look for small leaves that show no signs of wilting or yellowing.

 

Since the point of eating baby spinach as opposed to regular spinach is to take advantage of the tender, young leaves, it doesn't make sense to use it in recipes that call for extended cooking times. The best uses of baby spinach are recipes that call for raw spinach, and the most obvious of these recipes is salad.  The first spinach salad of the season can be a wonderful showcase for baby spinach. Or try making a spring mix at home using baby spinach and other early greens such as dandelion greens, early lettuces, and perhaps some springy broccoli or radish sprouts for contrast.

 

Serves:6

Ingredients

 

2 pounds spinach, fresh

6 slices bacon

1 tablespoon brown sugar

Red wine vinegar, to taste

4 large mushrooms, sliced

2 hard-cooked eggs, sliced

Freshly ground black pepper, to taste

 

 

Trim spinach of thick stems and wilted or yellowed leaves and wash thoroughly. Pat dry with paper towels or dry in a salad spinner.

Fry bacon in a heavy skillet over medium heat until golden brown and crisp, about 15 minutes. Remove bacon from skillet and drain on paper towels.

Put spinach, mushrooms, and eggs in a salad bowl. Crumble bacon on top and then pour warm dressing over the salad. (Dressing should be not quite hot enough to wilt spinach.) Toss a few times to evenly coat spinach leaves. Season to taste with freshly ground black pepper.

 

Washing Spinach -- Spinach may look clean, but it must be thoroughly washed to remove any remaining debris. Soak leaves in a bowl of cold water for 3-5 minutes or until leaves are clean. To prevent wilting, dry leaves immediately.