This
time of year makes everyone yearn for fresh veggies, homegrown goodies from the
garden. Since we live in Colorado we are
still getting vestiges of winter, so the idea of having your garden in full
growth is still around the corner.
For those people who are anxious for the taste of fresh vegetables, spinach is a great early crop that can be started in a container, and protected when necessary.
Spinach is rich in vitamin C and iron. Spinach likes to be planted during the cool
season. Seedlings emerge in 6 to 14 days
and the crop is usually ready to pick within 40 to 46 days. Spinach tends to get a bitter taste, or bolt
when the temperatures rise, so it is best to plant in early spring or in early
fall. It also follows that since spinach develops a bitter taste when the
temperature rises, you need to harvest the young leaves of the spinach as soon
as a rosette of five or more leaves develop.
Baby
spinach leaves are very flavorful and sweet.
You may harvest the spinach by cutting the leaves at the stem. The spinach leaves should be separated and individually
rinsed, several times to remove the dirt, and discard any discolored
leaves. The leaves may then be
refrigerated for 10 to 14 days.
My
spinach is always consumed before the ten day period, but if you happen to have
a bumper crop, and have become weary of spinach lasagna, spinach salad, spinach
quiche, cheese and spinach sandwiches; you may wish to freeze the leaves. You will need to steam the spinach leaves,
chop and place the leaves in freezer bags or freezer containers.
My
favorite way to eat spinach is a salad, and I would like to share a recipe I
have used for many years for a fast spinach salad with hot bacon dressing.
5
cups spinach leaves torn
2
cups romaine leaves torn
2
small tomatoes cut into wedges
1
cup sliced mushrooms
1
medium carrot, shredded
1
slice bacon, cut into small pieces
3
tablespoons red wine vinegar
1
tablespoon water
1/4
teaspoon dried tarragon leaves
1/8
teaspoon ground black pepper
2
teaspoons Twin sweetener
Combine
spinach, romaine, tomatoes, mushroom, and carrots in a large bowl and set aside
Cook
bacon in 12-inch skillet until crisp.
Carefully stir in vinegar, water, tarragon, and pepper. Heat to boiling; remove from heat. Stir in
Twin sweetener. Add spinach mixture to skillet.
Toss about 30 to 60 seconds.
Transfer to serving bowl. Serve
immediately.
