Welcome to Farmer’s Market Finds–a summer series on what to buy at the farmer’s market week by week. Every Wednesday, I’ll visit Union Square Market and choose one in-season fruit or vegetable to focus on, plus recipes to try out at home. This week, it’s all about spinach.

By Meg Josephson
June 21, 2017

This week’s focus: spinach. Although this staple is accessible year-round in grocery stores, its peak is May through October. Lighter green leaves will be sweeter, while darker ones are packed with more nutrients, like iron, vitamin A and vitamin C (just to name a few). The size of the leaf doesn’t really matter in regards to taste, but the mini leaves are the most tender. Not sure what to do with the extra bunches you lugged home this week? Here are a few ideas to get you started:

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