Varieties we grow and love:
We actually rotate between 8 varieties. Some of the varieties have smooth leaves (Space, Gazelle, Corvair), or an arrowhead/Asian leaf (Flamingo) but we prefer growing and harvesting the savoyed leaf varieties (Kookabura, Emperor…). To be sure it is easier to wash the smooth leaf 🙂
Red Kitten- a dark green, smooth leaf with red veining and stem
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
I have found that our spinach keeps easily for a week in it’s own bag we packed it in. Do check for extra water in the bag and drain it off before storing.
Spinach freezes beautifully if blanched for 2 minutes. Alternatively, you can sauté in a little oil for a few minutes, pack in containers and freeze.
– can be enjoyed in:
- as a delicate side dish
Tips for preparing: Spinach is a great magnet for soil so wash in plenty of water. I dump the whole bag into my salad spinner, fill with water, swish around, drain and depending how gritty the water is, I repeat the process, then spin dry. Depending on the season, salting the water is a good idea to ensure any creatures hiding out will come off the leaves. If you are not using the bag’s worth, store the unused spinach in the bag it came in (after rinsing the bag out).
Also check out these great recipes: