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So I've already had my first harvest this year. My spinach is born, and I'm looking forward to making it tomorrow with gnoch cream. And I'm going to get another one right away. Try it too, it will grow in your container and on the balcony.
There is no doubt that fresh spinach is the best. There's no comparison with frozen pressure. Growing small is easy and you can repeat it over and over again. Very quickly it can produce a large amount of green matter, that is, leaves. I was served by a larger vessel, a mason's bath. I made the substrate with a little compost. I drained the spinach, watered it and waited. Because I grew in a container, the weeds were tiny. Regular watering was important. Because spinach is colder, the current weather is ideal for sowing and growing. With great warmth and sunshine, it goes into bloom, and then it can not be eaten. I harvested in three weeks. And like I wrote, I'm going to get drunk again before it warms up.
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How to do it
Wash the spinach well, cut off the stems, put in a seed and steam with boiling water. Then cut it into small pieces. Fry the onion along with the garlic, add the spinach and let it simmer for a while to reduce the volume. Then add the cream and leave to simmer, thicken with a dewy egg. You can taste with pressed garlic and salt.
Our tip
Great with gnomes and sprinkled with cubes of fried bacon or Parmesan cheese.