Origin: Local

• Description
• Applications
• Storage
• Recipe

• Baby Spoon spinach is bright green with gently rounded leaves like that of the bowl of a spoon, hence the name. The chewy texture of the young leaves is crisp yet succulent. Sweeter than mature spinach, Baby Spoon spinach offers a delicate nuttiness with subtle flavor and tender, edible stems.

• Baby spinach has a more mild, less metallic flavor than mature spinach. Spinach is complemented by vinaigrettes, fresh herbs, garlic, toasted bread, and beans. Baby spinach is more delicate than mature spinach and is most often eaten raw in salad preparations. Spinach is complemented by vinaigrettes, fresh herbs, garlic, toasted bread, and beans. Pair with fresh citrus and berries, nuts, strong cheeses, spring vegetables such as peas and asparagus, or toss with hot pasta or grains until barely wilted.

• Keep baby spinach cool and dry until ready to use.

• Baby Spinach Salad with Maple Balsamic Vinaigrette

  Ingredients:

  1 tablespoon olive oil
  1 tablespoon balsamic vinegar
  1 tablespoon maple syrup
  baby spinach
  walnuts (Crushed)
  mozzarella cheese
  

  Instructions:

  1. Combine the olive oil, balsamic vinegar, and maple syrup in a small bowl. Whisk until they are well combined.
  2. Drizzle the maple balsamic dressing over a plate of baby spinach, add some mozzarella cheese and crushed walnuts.