We're going to start something new today though. Today, we're going to start harvesting the spinach. Just pick the outermost leaves by carefully pinching them off. Leave the center-most three or four leaves to help the plant maybe produce more. If it goes to flower, it's over. Might as well turn over the row. Harvest every day or at least every week. Hopefully you'll be out in the garden weeding often enough to keep up with it.
This afternoon is a good time to can up those spinach you've harvested. Save a few to saute for supper; figure a fistful per serving.
- Wash thoroughly.
- Trim away the tough stems and mid-ribs.
- Place about 2 1/2 pounds of spinach in cheesecloth and steam for about 10 minutes or until well wilted.
- Pack loosely to 1/2 inch of the top of the jar
- Cover with boiling water, leaving 1/2 inch at the top of the jar.
Follow pressure cooker instructions. There's more to the cooking than just those 70 minutes.
Freezing: (not for me)
- Blanch in boiling water for 2 minutes or in steam for 3 minutes.
- Stir a few times while blanching to prevent leaves from matting.
- Cool and chop, if desired, before freezing.
Have fun. See you next time.