"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. And unfortunately, if it is grown conventionally, spinach may contain unwanted toxic chemicals used by humans to protect it from pests and disease. As Jeff Cox points out in his Organic Cook’s Bible“Because spinach is a heavy feeder, it will absorb an excessive amount of whatever is in the soil—pesticides, fungicides, and chemical fertilizers as well as nutrients.” This could be why spinach has earned a spot on the Environmental Working Group’s dirty dozen—a list of 12 crops that have the highest pesticide load." https://cuesa.org/article/spinach-healthful-or-harmful
This is a variety we've never encountered in supermarkets but appeared abundantly among our upland organic farmers' gardens. Takes about sixty days to grow with multiple harvests before maturity makes it bitter or tough (like people you know?) But the farmers like it because it grows so well especially at this time of year. The care for us as market facilitators is to:
1. Remind farmers not to pick beyond maturity (when it flowers).
2. Promote a cyclical purchase and production so gardens don't turn into monocultures.
This variety travels pretty well and it can keep in your refrigerator for two weeks when dry (with towel absorption). As for food prep, you can have it raw in a salad or blitzed in a smoothie. Here's a good source on the nutritional benefits either way.
1 big bunch = 200 grams