Spinach question

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Millymollymandy
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Spinach question

Post: #280048 Millymollymandy
Tue Jul 15, 2014 5:53 am

This is the first year I've grown spinach (yes really!) and of course it's bolted. I expected that. The hens are happy to munch it.

What I'm wondering though, can I still use the remaining leaves or will they be tough and horrible and changed taste/texture, you know, like a bolted lettuce is inedible? It's just that I've got a recipe for chicken and spinach and I don't want to ruin a new recipe that I want to try out.... :dontknow:
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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ina
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Re: Spinach question

Post: #280049 ina
Tue Jul 15, 2014 6:24 am

I think there's only one surefire way of finding out - try it... I eat bolted lettuce, too, so I think it's probably a matter of personal taste. Maybe I wouldn't eat the coarsest leaves - but I'm always reluctant to waste anything!
(My spinach this year just didn't germinate - seeds probably getting on a bit. It's perpetual spinach, anyway. And my chard isn't doing too well, either - leaves full of holes... Looks like there won't be much leafy veg, except kale, of course!)
Ina
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Re: Spinach question

Post: #280050 Green Aura
Tue Jul 15, 2014 6:31 am

I've only grown one type - I think it was called Tarpy :dontknow: or something like that.

It was delicious, even at the end of the season, when it had a flower spike about 3' tall. We just kept picking it right through.

I don't know if that will apply to all varieties, so I guess you'll have to pick and see. You'll be able to tell as soon as you pick it if it's going to be unusable - and your chickens will think it's Christmas. :lol:

Does it bolt because your higher temperatures? Maybe sowing it as an autumn crop might be better.

We've tried a quick growing oriental cabbage called Kometsuna, this year. It quite clearly says it will bolt in high temps so to use it for early spring or autumn. We thought it would be perfect for our short season. Guess what - it all bolted. And we've got no chickens! We'll try again in the autumn but I fear we just won't be able to give it the right conditions. So we'll just pick the leaves like a cut and come again, until it gets too stringy (about a fortnight!)

I crossed with Ina (hi Ina - lovely to see you :wave: ). We grow spinach beet every year and that lasts all season, no problem with toughness. But, of course, both Ina's and my growing conditions are very different to yours.
Maggie

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Millymollymandy
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Re: Spinach question

Post: #280068 Millymollymandy
Tue Jul 15, 2014 12:56 pm

Thanks guys (and so nice to see you again,Ina! I haven't been around here myself for ages until just recently).

I will give it a go. It bolted because the weather turned hot in June and it was a very dry month, although I was watering it every day. But then this last week has been cooler and cloudier and suddenly nearly all my lettuce bolted! Even the chooks can't eat that much. :iconbiggrin:

I'll be sowing more spinach in August as that's suggested on the seed packet (bought in France). I used to grow spinach beet but got bored of it and ended up just growing it for the chickens. But I like trying new things.
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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Re: Spinach question

Post: #280071 ina
Tue Jul 15, 2014 1:21 pm

Hi back to both of you - good to see you still around!

And guess what - I've had Kohlrabi bolting on me this year... It's been so dry here on the coast - not typically Scottish at all! Can't keep up with watering!
Ina

I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)

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Re: Spinach question

Post: #280122 Millymollymandy
Wed Jul 16, 2014 12:13 pm

Ina, Now that's surprising!!! :shock:

Well I watered the spinach last night and picked some leaves this morning (want to cook this dish tomorrow) but I really think they are on their last legs so I'll take them out and sow more next month. Anyway I really should be eating courgettes right now as I already composted about 5 giant ones cos I didn't check for a couple of days, and there are still about 8 in the fridge! :iconbiggrin:
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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Re: Spinach question

Post: #280143 ina
Wed Jul 16, 2014 6:56 pm

Millymollymandy wrote:Anyway I really should be eating courgettes right now as I already composted about 5 giant ones cos I didn't check for a couple of days, and there are still about 8 in the fridge! :iconbiggrin:


Don't I know that problem... :roll:

One neighbour and one colleague have already refused courgettes... Can never understand when they say they don't like them - they lend themselves to be treated in so many different ways! Courgette fritters yesterday (with coriander); courgettes and Stilton soup today; tomorrow raw (the tiny ones) in salad; Friday courgette and Parmesan omelet... (Nothing planned for Saturday yet, but I'm sure I'll think of something!)
Ina

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Re: Spinach question

Post: #280174 Millymollymandy
Thu Jul 17, 2014 7:32 am

I still have loads of last year's courgette soup frozen..... :lol:
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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Re: Spinach question

Post: #280206 wabbit955
Thu Jul 17, 2014 11:29 pm

always eat bolted spinach
dose not make much difference in taste
a bit tough around base but small leaves at top still good for salad
Darn that Wabbit

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Millymollymandy
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Re: Spinach question

Post: #280211 Millymollymandy
Fri Jul 18, 2014 7:42 am

It was fine and the dish I made was lovely - wish I'd put more spinach in now but the recipe just said 'a large handful'! The funniest thing is that I had to use dried tarragon as mine has given up the ghost and completely disappeared! It doesn't help that an aquilegia and some garlic chives self seeded in the middle and they took over.

Here's the recipe - very easy.

http://www.goodhousekeeping.co.uk/food/ ... n-tarragon
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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Re: Spinach question

Post: #280212 Millymollymandy
Fri Jul 18, 2014 7:45 am

Ina this is a courgette recipe I tried recently and am making again today:

http://www.goodhousekeeping.co.uk/food/ ... n-fritters

I think you are veggie? so you could add cheese instead of bacon, or onion..... and I don't have broccoli so just used more courgette.
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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Re: Spinach question

Post: #280253 ina
Sat Jul 19, 2014 6:12 am

Millymollymandy wrote:Ina this is a courgette recipe I tried recently and am making again today:

http://www.goodhousekeeping.co.uk/food/ ... n-fritters

I think you are veggie? so you could add cheese instead of bacon, or onion..... and I don't have broccoli so just used more courgette.


Thanks for that. I have actually started eating meat again... But I now try to avoid wheat, so make my fritters without flour. It's a bit more difficult to make them stick, but it's possible! But adding ricotta is an idea...
Ina

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Re: Spinach question

Post: #280278 MKG
Sat Jul 19, 2014 5:55 pm

The courgette fritters were wonderful, if a little modified. I changed the cheese to strong cheddar (so if you're using salt to extract water rather than the brute force method, cut right back on that), deleted the broccoli (haven't got any), introduced about a quarter teaspoon of sweet paprika, and then served them up with fried onion rings and sweet chili sauce.

I was a tad pleased with the result.

Mike
The secret of life is to aim below the head (With thanks to MMM)

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Re: Spinach question

Post: #280280 Green Aura
Sat Jul 19, 2014 7:06 pm

I've nicked the recipe, plus tweaks and I shall give you my verdict as and when our courgettes start producing more than one at a time. :roll:
Maggie

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Life shrinks or expands in proportion to one's courage. Anais Nin

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Re: Spinach question

Post: #280281 Millymollymandy
Sat Jul 19, 2014 7:19 pm

Glad you all liked the recipe and I think it lends itself to tweaking. I'll be making the savoury courgette cake next (recipe originally posted here on Ish and repeated several times by me... courgettes mounting up and I wish I could send you some, GA. :iconbiggrin:

http://www.selfsufficientish.co.uk/foru ... 28&t=23574
3rd post down, first recipe.

Oh and Mike I just squeezed the juice out with my grubby hands, amazing how much comes out even without salt. I couldn't bring myself to taste it though!
boboff wrote:Oh and just for MMM, :hugish: (thanks)


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