The Speedy Vegetable Garden by Mark Diacono & Lia Leendertz

Author:Mark Diacono & Lia Leendertz [Diacono, Mark & Leendertz, Lia]
Language: eng
Format: epub, pdf
Tags: Gardening, Vegetables
ISBN: 9781604693263
Google: 41gnAgAAQBAJ
Amazon: 1604693266
Publisher: Timber Press
Published: 2013-01-15T06:00:00+00:00

Use a knife to harvest the leaves, taking them when they are young and small and before they have started to thicken up if you are cropping for salads or leaving them to grow slightly larger for cooking. Condition those to be eaten raw by leaving them in a bowl of water for a couple of hours. Leaves to be cooked will just need to be well washed. Spinach is cooked almost the moment it meets heat, so you can very quickly add interest and nutrients to a pan full of pasta and pesto by throwing in some baby spinach leaves and mixing them in. Once they have wilted, the dish is ready to serve.

Young spinach leaves are perfect in a potato and chickpea curry, or wilted and used as the base for a piece of fish or a soft poached egg. To wilt spinach, wash it and then put it into a pan with a knob of butter (spinach loves butter). Cover the pan and turn the heat to medium; the water on the leaves will be enough to steam it. Once it has collapsed, put it in a colander and squeeze it to release the excess moisture before chopping and serving.

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