Spinach, cultivated by humans for over 2500 years, is undoubtedly a healthful food: it is full of iron, calcium, fiber, and vitamins A and C. The green also contains folic acid, lots of chlorophyll, and antioxidants. The truth, though, is that spinach is no more nutrient-packed than its dark leafy green counterparts like kale, arugula, collards, dandelions, and chard.
In Season at the Market
January, February, March, April, May, June, July, August, September, October, November, December
Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.