This plant food works in tandem with great soil to help you achieve the best possible spinach harvest.In the spring, plants will grow tall and bloom (called bolting) as soon as the days are longer than 14 hours.Our variety is slow to bolt, which is a real bonus for gardeners who don’t have the luxury of long stretches of mild weather. .

How to Harvest Spinach

When you’re growing spinach in your garden for use in fresh spring salads or warming autumn stir fries, knowing when and how to harvest can help ensure you extend the growth of your crop, and enjoy more meals from your plants.Packed with nutrition, this healthy leafy green, Spinacia oleracea, is a fantastic garden staple to have on hand in your backyard.Harvesting spinach isn’t that different than picking beet greens, and whether you’re growing this cool season crop in spring or fall, you have a couple of options.If you see a stem growing straight up from amongst the foliage, that’s a clear sign that your garden veggie has its sights set on reproduction.If you see this happening, go ahead and harvest your whole crop immediately, because its quality will quickly drop when the process of flowering and setting seed gets started.A relative of beets and swiss chard, this member of the goosefoot family begins its reproductive process in response to lengthening days as well as heat.Don’t pick more than half of the foliage from the plant at any one time – it needs some leaves for energy production via photosynthesis to continue growing.If you don’t have a large enough harvest from your spinach plants at one time to make a meal, you can always mix them with lettuce for a salad, or other leafy veggies such as kale or swiss chard for sauteed greens.When you have sorted through your harvest, clean the leaves by rinsing them until the water is free from dirt, and then dry them with the help of your salad spinner. .

How to Plant, Grow, and Harvest Spinach

Where to Grow Spinach.Add two inches of aged compost or a commercial organic planting mix to the planting beds before planting then turn the soil to 12 inches (30cm) deep.Warm weather and long days will cause spinach to bolt—that is it will flower and go to seed.It needs 6 weeks of cool weather from seed sowing to harvest.In mild-winter regions, plant spinach in late summer or early autumn for harvest in autumn or winter; sow spinach for autumn harvest 6 to 8 weeks before the first fall frost.Planting Spinach.Cover seed lightly with soil.Container Growing Spinach.Spinach will grow in a container.Containers will warm more quickly than garden soil in spring.Avoid splashing muddy water onto leaves; mulch around plants with straw or chopped leaves to avoid getting soil on leaves.Mature spinach plants can tolerate temperatures as cold as 20°F (-6.7°C), but it is best to protect plants from freezing weather by covering the bed with a portable plastic tunnel or row cover.Remove leaves in which leafminers are tunneling-.Cut leaves 4 to 7 inches (10-17cm) long from plants that have 6 to 8 leaves.If you harvest all of the leaves from a plant, cut the leaves 3 inches (7cm) above the soil; new leaves will grow on for a second harvest.Very large leaves and older leaves can be bitter; harvest leaves sooner rather than later.Lengthening days (days longer than 14 hours) and warming weather (temperatures greater than 75°F/24°C) will cause spinach to bolt, flower, and set seed.More tips: How to Harvest and Store Spinach.‘Bloomsdale Long Standing’ (43 days): crinkled leaves, mosaic virus tolerant.About Spinach.Spinach is a cool-season annual grown for its leaves. .

Creamy Spinach and Artichoke Salmon.

It’s all made in one skillet with healthy salmon, shallots, garlic, a touch of cream, parmesan cheese, plenty of fresh baby spinach, artichokes, and warming winter sage.It comes together in under an hour and is equally great as both a weeknight dinner or for entertaining with family and friends this season.So, I drew inspiration from everyone’s requests and created a cozy, creamy salmon that’s perfect for these snow-filled winter days.As I mentioned in Sunday’s favorite’s post, our weekend was filled with snow and days inside cooking and baking.I happily spent Saturday with my litter sister, Asher, making gingerbread houses and sipping on steaming hot chocolate.I do bake this salmon, but I usually, like to start out by searing each filet in a super hot skillet to get a nice browned “crust”.Remove from the heat, add the salmon, and transfer the dish to the oven to finish baking.Ten minutes later the salmon should be cooked throughout, and the sauce bubbling up around each buttery piece, so GOOD.Just mix up the sauce, add the salmon, and keep the whole dish in the fridge until ready to bake.When you want to serve, just remove the dish from the fridge, let it come back to room temperature, then bake and enjoy.This easy prep ahead step makes this a wonderful recipe to entertain with over the holidays.I recommend a pretty winter salad and crusty bread for scooping up extra artichoke sauce.If you make this creamy spinach and artichoke salmon, be sure to leave a comment and/or give this recipe a rating! .

How do you harvest spinach so it keeps growing?

Spinach regenerates its leaves from their growing point, which is the crown of the plant where the stems join the root system very near to the soil’s surface.When harvesting, use a pair of scissors or garden shears to cut the spinach leaves back to within 2 inches of the ground. .

Fall Quinoa Spinach Salad

It is packed with nutrition and flavor and you’ll love the apple cider vinegar tahini dressing!I’ve been eating these things separately or in other dishes, but finally decided to throw them all together for a tasty meal-sized salad.In this Quinoa Spinach Salad, the roasted butternut squash makes it sweet and satisfying, while the apple and pepitas add a nice crunch.Quinoa adds some staying power and the spinach nourishes the body in a way that no other food (besides other leafy greens) can.If you like my garlicky kale salad, you’ll love this one because the dressing is almost exactly the same – I just added a little maple syrup to sweeten it up a bit.It’s naturally gluten-free, high in protein and one of few plant foods that contain all nine essential amino acids (source).I’ve got a great guide on how to cook quinoa and it’s loaded with information about this little seed too.– I prefer to use Honeycrisp, Pink Lady or Fuji apples, but any variety will work.Roast them alongside the butternut squash for an roasty flavor boost.– I love adding dried fruit to my salads for a little touch of sweetness and texture.tahini apple cider vinegar dressing – tahini, apple cider vinegar, lemon juice, tamari, nutritional yeast, garlic and a touch of maple syrup make up this delicious salad dressing.Place on a lightly oiled baking sheet and roast at 400°F for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool.Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. .

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