Tuesday, April 12, 2011

Special Spinach

I've finally put some seeds in my outdoor ground!

I planted spinach, kale, chard, radishes, kohlrabi, and turnips.  It's a start.

I debated on whether or not to plant spinach.  Our food co-op has bags of baby spinach every week that look wonderful.  I buy one or two bags a week, bring them home and give the bags an extra washing.  I set them in the refrigerator, and when I'm feeling hungry, I pile a big plate with the leaves, drizzle on some olive oil, and add some roasted/salted sunflower seeds. 

It's a pretty easy way to get some significant nutrition. 

Because I have this vegetable gardening addiction, of course I had to plant my own.  Part of the joy for me is watching the growth and seeing the green treasure.  I'm sure it's the same for you.  It's just so satisfying to see the growth.  Especially when grown in good soil, a vegetable garden is a work of exquisite beauty. 

And growing our own means less time from harvest to plate.  This can mean significantly more nutrition.

Below is another fabulous way to eat spinach.  I bring this salad to potlucks sometimes and always get requests for the recipe. 

The Best Spinach Salad
2 egg yolks
2 tablespoons limeade concentrate
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons granulated sugar
½ teaspoon dry mustard
½ teaspoon salt
2 cups vegetable oil
2 tablespoon poppy seed
¼ cup honey

In a small heavy saucepan, stir together the egg yolks, limeade, lemon juice, vinegar, sugar, mustard and salt.  Cook over low heat, stirring constantly, until the mixture begins to thicken, about 2 to 3 minutes.  Allow to cool to room temperature and then transfer to the bowl of a food processor fitted with the metal blade.  With the processor running, drizzle the oil slowly into the feed tube of the processor.  This should thicken like a mayonnaise.  When all of the oil is incorporated, add the poppy seed and honey and mix well. 

1 lb. spinach, cleaned, dried, with tough stems picked out, and coarsely chopped
½ lb bacon, fried until crisp and chopped coarsely
½ lb mushrooms, cleaned and sliced
¼ red onion, very thinly sliced
Mix all ingredients.  Add dressing as desired and toss.

Fresh strawberries can be added to this salad for a delightful twist.

Additional spinach recipes can be found on my website here.

Here, from my website, are my tips for growing spinach.

 Other vegetable growing tips can be found by clicking here.

1 comment:

  1. Sounds delish. And, I agree. One of the best things about the growing of food [or ornamentals too for that matter] is watching the growth. It is so satisfying it makes me giddy.