Our spinach harvest this year (2017) has been extraordinary. We grow it in our gutter gardens which makes it easy to plant, water, feed, grow, and harvest. I like to cut the outer leaves of the spinach, giving it a “haircut”, if you will. That gives room for more leaves to grow from the center. As long as the weather holds up in a cooler manner, then our spinach harvest keeps continuing. This year was perfect so far with plenty of rain this spring and not too hot in temperature.
My second large harvest gave me a pound of spinach. I didn’t know how to preserve the dark green leaves full of minerals and vitamins. So I decided to make some spinach pasta. Blending with egg and flour in a pasta dough makes a great way to preserve and save the spinach in a unique manner.
Sometimes kids don’t like to eat spinach. I know when I was a little girl I hated eating sautéed spinach or creamed spinach. So gross!! Well, things have changed now, I love it. But I also don’t want my kids to be the same as me. I like to disguise the “gross” vegetables into simple food items like pasta. The kids won’t even know they are eating spinach.