After Ellen’s article about “Alternative Spinach Greens” she now tells us more about the original spinach. Grown in the cooler season in a rich soil, spinach is delicious – juicy with a nice crunch to it; a mildly sweet flavor and no bitterness. Sort of like a bolder leaf lettuce.
There is little written about the history of spinach. It is a common sight in the grocery stores and at farmers markets. In most areas it is hard to find spinach year round at market, because its season is so short lived, just 6 weeks or so.
Spinach seed germinates best in soils that are 40- 70 degrees F and prefers cool days and nights. At 40 degrees F it may take spinach two-three weeks to germinate, but most seeds will sprout. Whereas waiting for warmer soil temps to plant spinach one will see a decrease in germination and faster emergence of seedlings.
Spinach does well from March through May and again September through November. Spring plantings should be planted 6 weeks before the last frost in moist, nitrogen-rich soils. Consistent watering will produce a long harvest and the best looking leaves. When temperatures get warmer, watering twice a day and the cooling effects of shade cloth will help prolong harvest. Spinach’s season is short and perhaps that played into its status as the first vegetable to be frozen for commercial use.
Fall plantings also do well and will regrow in the spring, providing a few extra and welcome harvests early in the spring when everything is just getting started.
There are two types of leaves on spinach. Smoothed leaf spinach produces an oblong, dark to light green leaf. Savoy-types have slightly crinkled leaves with thicker dark green leaves. Regardless of what kind of spinach you grow, spinach is a well-loved vegetable.
The vegetable was probably bred from Spinacia tetranda, a wild edible green found in Nepal. In 647 AD spinach was taken from Nepal to China where it was referred to as the “Persian green.” Spinach was introduced by the Moors of North Africa to Spain in the 11th century. By the Middle Ages, spinach was grown and sold throughout the rest of Europe, and in England was known as the “Spanish vegetable.” It was not until the 1400’s that spinach became a staple in Mediteranean cooking.
Catherine de Medici, Italian royalty of the 1500’s, preferred spinach over other greens. When she left her home in Florence to marry into the French royal family she brought cooks with her to prepare her favorite spinach dishes. Dishes that are served with a bed of spinach are known as “a la Florentine” in her honor.
Breeding work with spinach began in earnest in the early part of the 20th century when breeders started selecting and hybridizing spinach varieties with disease resistance and those that are slower to bolt. One of the best-known varieties came from that period: ‘Bloomsdale Long Standing,’ a slow-bolting, savoyed spinach that is popular today.
Can you peel garlic in 10 seconds? Not just one clove, but a handful or even a whole head? Can you do 5 or 10 in a row?
Sure you can, we show you how in our very short video! Extremely simple, works every time and completely eliminates the mess, fuss and frustration of peeling garlic.
A couple of tips- if the garlic isn’t quite as peeled as you need, simply shake it a little bit more. If it comes out looking a little crushed, just shake a little less next time. With just a couple of minutes of practice, you’ll be peeling garlic like a pro and will never hesitate to use fresh garlic in your cooking again.
Taste one of these little bright yellow jewels and you’ll immediately discover why they’ve gained a loyal following and a number of equally colorful names. They initially give a strong burst of citrus-like tang, quickly followed by a curious, tingly jolt of electricity sensation that spreads from your tongue to fill your whole mouth that ends in a numb feeling. This all repeats itself for about 15 minutes.
They have become very popular with restaurants that use the buds finely diced in fresh salads, with sliced chiles and lime as a condiment, lightly pickled or candied with desserts. Here is a unique, complex and attention-grabbing sorbet that will intrigue and delight your friends or a dinner party!
Here’s what could come out of your garden for this recipe – Chile and Szechuan Buttons!
This attention-grabbing "fizzy" sorbet makes a very unique tongue-tingling dessert or perhaps the ultimate between-course palate cleanser. Sure to bring the smiles and questions when your guests first taste it!
Servings: 4
Author: James Wong
Ingredients
3fresh mangoespeeled, pits removed and sliced
Finely grated zest and juice of 2 limes
1cupof superfine sugarUse regular sugar if you can't find superfine - powdered sugar has cornstarch in it
1small red chile finely choppedRemove seeds if you are sensitive to heat, or to try for the first time
9small Szechuan buttons finely diced for the sorbet3 diced for the salt coating and a few extra (quartered or halved) to use as a garnish in each dish
Flaky sea salt
Instructions
In a food processor, blitz the mangoes, lime zest and juice and superfine sugar to a smooth puree.
Pour into a freezer safe container, stir in the chopped chile and Szechuan buttons and put into freezer.
After 1 hour, stir the mixture with a fork to loosen and fluff. Do this every hour until fully frozen. The aim is to create an icy, fluffy slush instead of a frozen block.
Once frozen, wet the rim of a Martini glass or small dessert dish with lime then dip the rim into a mixture of sea salt and diced Szechuan buttons. Scoop a small portion into the glass or dish.
Serve immediately with a garnish of halved or quartered Szchuan buttons and a ring or two of sliced chile.
Recipe Notes
The chile should add intrigue and a dimension of flavor, not stand on it's own heat. Start conservatively, then add as flavor is needed. The overall flavor should be one of sweet, then fruity, then slightly sour, then the chile flavor (not heat) and "buzz" of the Szechuan buttons should arrive together, raising eyebrows!
A Cucamelon is a tiny watermelon lookalike originally from Central America that is enjoying its spot in the limelight. Home gardeners are captivated by the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.
After you’ve gotten your fill of fresh cucamelon in salads, salsas, appetizers in bowls of assorted olives, and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!
Here’s what could come out of your garden for this recipe – Dill, Coriander and of course Cucamelon!
A brilliant way to make these crisp summer fruit last well into the depths of winter, home pickling is far easier than you would ever think!
Author: James Wong
Ingredients
1 1/2cupswhite vinegar - distilled malt or white wine
1tspsalt
4tbspraw sugar
1tbspchopped fresh dill
1tbspchopped fresh mint
1tspcoriander seeds
9ozfresh cucamelons
1fresh grape leaf or oak leaf
Instructions
Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.
Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)
Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.
Pour the seasoned vinegar into the jar and seal tightly.
Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won't last nearly that long!
Yields about 1 quart.
Recipe Notes
Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them! Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!
https://underwoodgardens.com/wp-content/uploads/2014/02/Cucamelon2.jpg478850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2014-02-11 09:47:222024-06-24 19:30:52Pickled Cucamelon with Dill and Mint
Stephen recently did an interview on seed saving with an emphasis on quality on The Survival Podcast with Jack Spirko. He does a different kind of podcast, what I call a “thinking persons preparedness” show. There is much more of the everyday, common sense preparedness approach; that of being ready for a severe weather event, a loss of power for a short period of time or a traffic tie-up on the freeway and how to get through them with less drama and a higher level of comfort and security.
One major item for rational preparedness folks is gardening, as being able to provide food for yourself and your family or neighbors is a big thing. Not only in a disaster event, but if the power goes out or if there is some reason that the supermarket near you can’t be stocked for a few days, being able to enjoy good food is very powerful. Sure, a person can survive on MREs (officially known as Meals Ready to Eat, but we knew them as Meals, Rarely Edible in the Navy), but that is a very short term “survival” approach as you can’t grow them and they aren’t very healthy for extended periods of time. They were designed as combat rations where a person was getting maybe 1 – 2 hours of sleep a night, moving constantly with a lot of equipment on them and under the continual stress of combat. In these conditions, you really do need each and every one of those 3,750 calories that 3 MREs provide. Many of the folks I knew would eat 4 – 5 a day while in active combat conditions!
Seed saving is very popular today, but there are some gaping holes in much of the information and knowledge today. The techniques of seed saving are being addressed, with little attention given to the foundational quality of those seeds. Saving seed is fairly simple to do, but the results from planting those seeds can be very mixed; without a basis of understanding of seed quality, people can be disappointed and confused as to why they got the results they did.
I show why there are no one-size-fits-all best solutions to the availability of quality seed. A resilient, robust and diverse seed and food economy requires home gardeners, regional and national seed exchange programs to participate alongside independent seed companies to contribute all of their unique advantages and skills. Only in this way can the full expression of the diversity and adaptability of open pollinated seeds be realized and utilized.
Listen to the Seed Saving for Quality Interview for the full story! Jack does an introduction that is about 14 minutes long, if you want to skip directly to the show. This was originally an article in Acres USA January 2014 edition, and has been developed into a presentation and will be taught as a class later this summer.
Elevate your summer meals with the crisp freshness of heat-tolerant greens. From Red Orach to Red Aztec Spinach, these greens will transform your dishes.
History of Spinach
After Ellen’s article about “Alternative Spinach Greens” she now tells us more about the original spinach. Grown in the cooler season in a rich soil, spinach is delicious – juicy with a nice crunch to it; a mildly sweet flavor and no bitterness. Sort of like a bolder leaf lettuce.
Peel Garlic in 10 Seconds
Can you peel garlic in 10 seconds? Not just one clove, but a handful or even a whole head? Can you do 5 or 10 in a row?
Sure you can, we show you how in our very short video! Extremely simple, works every time and completely eliminates the mess, fuss and frustration of peeling garlic.
A couple of tips- if the garlic isn’t quite as peeled as you need, simply shake it a little bit more. If it comes out looking a little crushed, just shake a little less next time. With just a couple of minutes of practice, you’ll be peeling garlic like a pro and will never hesitate to use fresh garlic in your cooking again.
Szechuan Button and Mango Sorbet
Taste one of these little bright yellow jewels and you’ll immediately discover why they’ve gained a loyal following and a number of equally colorful names. They initially give a strong burst of citrus-like tang, quickly followed by a curious, tingly jolt of electricity sensation that spreads from your tongue to fill your whole mouth that ends in a numb feeling. This all repeats itself for about 15 minutes.
They have become very popular with restaurants that use the buds finely diced in fresh salads, with sliced chiles and lime as a condiment, lightly pickled or candied with desserts. Here is a unique, complex and attention-grabbing sorbet that will intrigue and delight your friends or a dinner party!
Here’s what could come out of your garden for this recipe – Chile and Szechuan Buttons!
The chile should add intrigue and a dimension of flavor, not stand on it's own heat. Start conservatively, then add as flavor is needed.
The overall flavor should be one of sweet, then fruity, then slightly sour, then the chile flavor (not heat) and "buzz" of the Szechuan buttons should arrive together, raising eyebrows!
Adapted from Homegrown Revolution
Pickled Cucamelon with Dill and Mint
A Cucamelon is a tiny watermelon lookalike originally from Central America that is enjoying its spot in the limelight. Home gardeners are captivated by the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.
After you’ve gotten your fill of fresh cucamelon in salads, salsas, appetizers in bowls of assorted olives, and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!
Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them!
Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!
Adapted from Homegrown Revolution
Seed Saving for Quality Interview
Stephen recently did an interview on seed saving with an emphasis on quality on The Survival Podcast with Jack Spirko. He does a different kind of podcast, what I call a “thinking persons preparedness” show. There is much more of the everyday, common sense preparedness approach; that of being ready for a severe weather event, a loss of power for a short period of time or a traffic tie-up on the freeway and how to get through them with less drama and a higher level of comfort and security.
One major item for rational preparedness folks is gardening, as being able to provide food for yourself and your family or neighbors is a big thing. Not only in a disaster event, but if the power goes out or if there is some reason that the supermarket near you can’t be stocked for a few days, being able to enjoy good food is very powerful. Sure, a person can survive on MREs (officially known as Meals Ready to Eat, but we knew them as Meals, Rarely Edible in the Navy), but that is a very short term “survival” approach as you can’t grow them and they aren’t very healthy for extended periods of time. They were designed as combat rations where a person was getting maybe 1 – 2 hours of sleep a night, moving constantly with a lot of equipment on them and under the continual stress of combat. In these conditions, you really do need each and every one of those 3,750 calories that 3 MREs provide. Many of the folks I knew would eat 4 – 5 a day while in active combat conditions!
Seed saving is very popular today, but there are some gaping holes in much of the information and knowledge today. The techniques of seed saving are being addressed, with little attention given to the foundational quality of those seeds. Saving seed is fairly simple to do, but the results from planting those seeds can be very mixed; without a basis of understanding of seed quality, people can be disappointed and confused as to why they got the results they did.
I show why there are no one-size-fits-all best solutions to the availability of quality seed. A resilient, robust and diverse seed and food economy requires home gardeners, regional and national seed exchange programs to participate alongside independent seed companies to contribute all of their unique advantages and skills. Only in this way can the full expression of the diversity and adaptability of open pollinated seeds be realized and utilized.
Listen to the Seed Saving for Quality Interview for the full story! Jack does an introduction that is about 14 minutes long, if you want to skip directly to the show. This was originally an article in Acres USA January 2014 edition, and has been developed into a presentation and will be taught as a class later this summer.
Heat-Tolerant Greens to Reimagine Your Summer Table
Elevate your summer meals with the crisp freshness of heat-tolerant greens. From Red Orach to Red Aztec Spinach, these greens will transform your dishes.