Spinach is a Reliable, Healthful, Cold Weather Wonder

Spinach is a reliable winter staple in Central Texas edible gardens. It really is a gold medal worthy plant so if you aren’t already growing it, pick up some seeds and let’s get growing. One of my favorite things about spinach is that my kids absolutely love to eat it. Yes, they like their spinach salads to be doused in homemade ranch dressing (and I oblige!) but they will also eat it raw and plain or sauteed with olive oil and garlic. It is very mild yet the texture is more enjoyable to munch on than lettuce. Spinach also packs a more nutritious punch than lettuce. It is an excellent source of vitamins A, C and K as well as folate and a good source of magnesium, manganese, iron and vitamin B12. But before I sing the praises of eating spinach, let me tell you how easy it is to grow in Central Texas this time of year. October through February is the best time to plant spinach because the cool weather and shorter daylight hours will keep it from bolting (sending up a seed stalk) too quickly. Although spinach will grow in warmer weather, the ideal soil temperature for seed germination is 45-50 degrees F, so planting in January is a great time to meet those germination requirements. Spinach seeds do not store well, so purchase new seeds every year. Some of the best varieties to plant in Central Texas are ‘Bloomsdale’, ‘Space’ and ‘America’. The heat-tolerant varieties are the ones to look for. When you are ready to plant, consider planting shorter rows and leaving space for a second or third seeding every 7 -10 days. This is called succession planting and it allows you to have smaller, continual harvests instead of one large harvest. 

Spinach needs nitrogen-rich, deep, loose soil so adding compost to the soil and turning it about 8” down before planting is a good idea. You can also add an organic all purpose fertilizer of 10-10-10 to the soil at this time to boost the available nitrogen in the soil. Using a hand trowel or Hori-Hori knife, create a long planting furrow in the soil about ½” deep. Plant one or two seeds every inch and cover loosely with soil. If planting multiple rows, leave at least 18” between rows. Water in the seeds and continue to water daily until the seeds germinate in about 7-10 days. To keep the soil cool, water regularly. After about 30 days, you can give the plants some organic nutrients by watering with seaweed or fish emulsion but this isn’t always necessary. Your spinach leaves should be dark green and glossy. Remember to keep weeds at bay in your edible garden by gently hand pulling weeds and spreading a mulch like straw or fallen leaves from your yard but do not disturb the spinach roots . Since spinach is grown during cool weather, there are minimal pest concerns but be sure to remove any discolored leaves you may find and keep an eye out for slugs. Reduce the chances of blight or mildew on the plants by not over-watering and not working in the soil when it is wet. 

In about 50 days, your spinach will be ready to harvest which can be done a couple different ways. For leaf or ‘baby’ spinach, snip the outer leaves of each plant about 1” above the crown when the leaf is about 3” long. Leave the plant in the ground to continue to grow as this enables you to continually harvest for many weeks. Once the weather gets warmer, or you notice the plants starting to send up a flower stalk, harvest the entire plant at the crown for bunched spinach. To store leafy greens like spinach, immediately submerge the leaves in cold water to wash and cool them after harvesting. Dry them as much as possible before covering and storing in a refrigerator for 10-14 days. 

Because spinach has a short growing season and is grown from fall through spring, we are able to eat and plant it simultaneously. Look for fresh, locally grown spinach at farm stands and farmers’ markets throughout Austin now and go ahead and plant some seeds in your garden too so you can make salads right from your own backyard. 

The recipe below comes from Club Homemade, a new meal prep business in Austin that sources locally grown food for it’s themed Monday night meal prep gatherings. Guests to the club get to learn about seasonal recipes while preparing produce for four servings to take home and cook during the week. These lively classes are taught by two women well versed in the local farming scene, bringing you the best seasonal bounty and fun and easy to follow instructions. Check out the upcoming classes at www.clubhomemade.net 

Your Do-All Dressing for Texas Salad Season

 The dressing below will work for any of your winter salads, and in fact, we suggest making a double batch of this dressing and saving some to top roasted chicken, fish, a bowl of noodles, or really whatever happens to land on your plate. Miso, a fermented paste usually made from soybeans, is the secret weapon here, and truly makes this dressing (and anything it touches) a thing of midnight-cravings. 

 Miso Dressing - Makes  about 2/3 cup

 3 tablespoons of white or yellow miso

3 tablespoons of a neutral oil like grapeseed or peanut oil

2 tablespoons of rice wine vinegar or fresh lime juice

1 teaspoon of sesame oil  

1 teaspoon of grated ginger

1 very heaping tablespoon of honey 

 Combine all ingredients in a clean jar, and seal with a lid. Shake until the ingredients are emulsified, then taste to see if you'd like a little more sweet (honey) or a little more sour (vinegar or lime juice). 

 This recipe is a wonderful gateway to dressing your salads with miso. Consider riffing off of this basic recipe and adding things like maple syrup, grated garlic, a spoon of Dijon mustard, a squeeze of hot sauce, or even a dollop of yogurt. This dressing will keep for 7 days in the fridge, and is perfect for a week of meal prep.