The picking season begins with tender leaves of spinach so green it makes you thirsty. This spinach spent the winter under row covers and snow -- a lot of snow -- waiting for the days to get longer and the temperatures to get higher again. It woke up about three weeks ago and started unfolding -- notice that it's still crinkled? After a steady winter diet of weary greens from distant lands, this stuff makes you feel like Popeye.
Here's why, according to the website The World's Healthiest Foods: "Recent research has shown that spinach leaves that look fully alive and vital have greater concentrations of vitamin C than spinach leaves that are pale in color. The study authors suggest that the greater supply of vitamin C helps protect all of the oxygen-sensitive phytonutrients in the spinach leaves and makes them looking vibrant and alive."
Read more about the riches in those little leaves here.
Member bonus: one clear bag. Additional bags at $4.99 per pound.
There's a lot of volunteer kale growing alongside the spinach: help yourself to that as well.
Before yesterday's rain, we planted kale, collards, and golden beets. And the strawberries are starting to bloom. We're open every day from 10:00 to 5:00, with wagon rides each day at 11:00, 1:00, and 3:00.
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