Salt – commercial table salt has additives that keep it from caking in damp weather. While these are probably not harmful, I still like to use salts that are more pure for most cooking. We use Kosher salt for cooking and then right before serving we may add a bit of a “finishing salt” such as a Hawaiian Pink Salt or a Fleur d’ Sel. These can be expensive, and are not necessary, but add a nice – and flavorful - touch.
Greens (especially spinach) – if buying loose be sure to wash these thoroughly in cold water. One technique is to fill a very clean sink with water and float the greens in them. Any dirt or sand will sink to the bottom. Scoop out the leaves and then rinse out the sink. Start over and do it again (and again) until the sink has no sediment at the bottom. Obviously an easier method is to buy the packaged, rinsed greens. However, these are the greens that have had problems with bacterial contamination. So, if possible, get your greens as close to natural and as close to the source as possible.
