Spinach is experiencing a renaissance. After years of serving it overcooked, people have learned that it can be very appetizing served raw or lightly cooked. Its mild flavor compliments just about any dish. Spinach is a cool-loving plant. It is one of the first crops we plant in the spring. Spinach can't take the heat of summer, so there is a lull once the temperatures rise. We plant more in the fall, when it once again thrive in the cool weather. It also grows well during the winter in our passive solar greenhouse. When the temperatures drop very low and the days are short in January and February, its growth almost comes to a stop - but the plants survive and grow well after that.
Store spinach in a plastic bag in your refrigerator for 1-2 weeks. Do not wash before storing. The leaves will turn slimy if stored wet. Salad spinners also work well for storing greens because the basket keeps the leaves from sitting in water. This way you can wash a spinners worth and store washed in the spinner in the refrigerator without the leaves turning slimy.
- Eat raw in a salad or on a sandwich
- Add during the last couple of minutes of cooking to soups, stews, stir-fries, omelets, pasta, quiche or burritos.