Suddenly everything warmed up and those seeds I planted in about five minutes 40ish days ago have turned into oodles of spinach and butter lettuce. Basically they all are ready at the same time and there’s piles of greens and I force everyone around me to “eat more spinach!” And put lettuce on their burgers.
And take pictures of the spinach and the lettuce because…mmm… I grew this. I mean, it’s not like I had anything to do with it, but still, the pride that comes with eating food you grew is intense, man. Like, me and Pa Ingalls could totally be farmer friends.
Also, just a hint I learned after Spinach Takeover 2012, here’s how to freeze your spinach, so you can use it later and not have to consume a bushel of it in one week before it goes bad.
-Take about four cups of spinach, put it in a 1/2 inch of water in a pan (I use a skillet). It will slowly shrivel up and make a cute little mushy spinach pile in about 4 minutes. It gets this beautiful dark dark green – that means it’s done!
-Remove from pan and let cool. Start the next batch in the pan…
-Remove excess water (but I leave a little tiny bit…) from the leaves and put it into small Ziploc bags. Freeze.
-I use small sandwich bags of it and then just pull out the spinach the night before to use in my omelets or for lunch.