Nutritional Notes: One cup of raw spinach contains 7 calories, 24 mgs of sodium, 1 gram carbohydrates, 1 gram of fiber and 1 gram of protein.

Preparation Notes: Pick spinach in the morning while it's still cool outside. Pick leaves while they are small and tender for salads or when larger for cooked dishes. Wash if necessary and dry thoroughly. Store in a cellophane bag in the crisper drawer for up to two weeks.

Recipes

Spinach Pesto

1 pound of spinach, washed and well dried, and chopped into small pieces
3 garlic cloves, halved
3 tablespoons pine nuts or walnuts
1/2 teaspoon dried leaf basil, crumbled
1/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
1/8 tsp. salt

Place one quarter of the spinach leaves, the garlic, nuts, basil and a little oil in a blender or food processor. Puree until ingredients begin to blend well. Continue adding spinach a little at a time. Add olive oil as needed, up to the entire 1/4 cup. Add Parmesan cheese and salt; blend until you reach the right consistency.

This is great with warm pasta or bread.

Creamed Spinach

2 cups finely chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
dash nutmeg
1 cup heavy cream
1 tablespoon butter

Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Serve.