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Spinach, Bulk 4LB


Green Dirt Farms - BC
Great for smoothies, freezing or dehydration.

Spinach leaves can be used either fresh or frozen.
Purchasing in bulk is great for those that not only cook with spinach but add it to salads and smoothies.
Various Growers (CA/WA/MX) Certified Organic

1. Freezing fresh spinach

1. Wash your greens, pat or spin dry in a salad spinner.

2. Place the leaves in flat layers inside freezer bags and press down.

3. When the bags are full, squeeze out all the air, tie the bags up and place them in the freezer.

Thaw the spinach for a couple of hours before use and squeeze out any excess water before adding to dishes.

2. Puree Technique

This technique is ideal when you want spinach to add to more liquid dishes later on, like smoothies, soups, sauces and stews.

1. Place clean spinach leaves in a blender and add water until it reaches a desirable thickness.

2. Pour the puree into ice trays and freeze.

3. Once frozen, the solid cubes can be transferred to freezer bags and kept in the freezer in the bags.

3. Blanching Technique

Blanching spinach before freezing helps preserve the colour and taste for longer as it delays the enzymatic process that leads to decay, however, it's not so good at retaining the nutrients. Blanching spinach before freezing also means that it will last a lot longer in the freezer, for up to a year.

1. Bring a large pot of boiling water to the boil. 

2. Add pre-washed leaves to the boiling water. 

3. Stir and cook at a rolling boil for two minutes.

4. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in this cold water to halt the spinach cooking more.

5. Dry the spinach and place the in a salad spinner until the leaves seem dry,

6. Pack the spinach into freezer bags. Squeeze as much air from the bags as you can and seal and freeze. 

Spinach can be eaten fresh or cook and stands up well to heat, baking and sautéing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chilies and soy.

An excellent source of antioxidants, Spinach has four times the beta carotene of broccoli. Its high lutein content helps to lower cholesterol and aid in eye health. Spinach also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.

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