We had a yummy spinach salad, and gave away the rest of this bowlful to two neighbors. I probably would not have done that if I didn’t know more was coming soon.
This seed was sown April 4th. That means it took 51 days from planting to harvest. And he probably could have harvested it sooner. If we weren’t having this heat wave, we wouldn’t need to be in such a hurry to harvest it. I think. On the other hand, it seems we are always complaining about how fast the spinach bolts. Margaret Roach sows her spinach the year before to avoid this problem. I remember reading that in her book and being astounded by the picture. I am not sure that would work here; our clay soil tends to induce rot. And we never seem to know the fall before where we want to plant everything for the following spring. But we will never know if it works for us until we try it. Experimentation is what makes you a more experienced gardener.
Purdyville Spinach Salad
24 cups washed, spun-dry, coarsely chopped (or torn) spinach
2 pounds thick-sliced bacon–fried, drained and crumbled
6 ounces mushrooms–sliced
12 hard boiled eggs–peeled or chopped
Wash spinach, spin dry, place in refrigerator to chill. Fry bacon until a combination of chewy and crunchy is achieved (about 10 minutes of medium-slow cooking). While bacon is cooking, clean mushrooms and thinly slice. Drain bacon on paper toweling and then crumble. Chop spinach into coarse pieces and toss spinach, bacon and mushrooms together. Top with chopped egg and serve with a sprinkle of paprika if you’re feeling fancy. Makes enough to serve 12.
That’s the basic idea, and each person adds the dressing of their choice. But last night was short notice for spinach salad, so I used only one pound of bacon and skipped the mushrooms (not sure who likes them besides me, anyway) and I threw in some sliced green onions because I needed to use them up.
How’s your spinach crop coming? And what’s your favorite way to eat it?
‘Bordeaux’ spinach seed provided by Botanical Interests