TWENTY-ONE VEGETABLES - Start a Community Food Garden - page 132

SPINACH
Spinacia oleracea
Spinach is a fast-growing, cold-weather vegetable that yields profusely in the spring and fall. Plants will
bolt (go to seed) in hot weather and become inedible.
Start Plant in rows early in the spring, even in barely thawed ground, and in late summer. Sow seeds ½
inch deep and 2 inches apart, in rows spread 8 inches apart. If you are planting intensively and plan to
harvest baby leaves frequently, plant 16 seeds per square foot.
Grow Spinach will grow well in both full sun and in partial shade. Roots are shallow, so keep weeds
down and soil moist with mulch. Plant successively in early spring and late summer for a continuous
supply.
Harvest Spinach is ready when there are 5 to 6 leaves on the plant. Snip off outer leaves about an
inch away from the stem, letting the inner leaves mature. Spinach plants keep producing as long as the
weather is cool. Harvest leaves before they are too mature and turn bitter.
Store and Serve Spinach will keep in the refrigerator for up to one week. Wash leaves and pat dry thor-
oughly, to prevent spoilage. Wrap in a paper towel and place in an open plastic bag. If leaves wilt, revive
in a bowl of ice water for a few minutes. To freeze, blanch leaves in boiling water for a minute, run
under cold water, drain, and store in airtight container.
Mature leaves may have fibrous stems that need to be removed before using. Fresh spinach makes
a healthy, dark green salad, or can be substituted for basil when making pesto. Spinach reduces greatly
when sautéed or steamed: 3 pounds of raw leaves reduces to 2 cups. Bake spinach in a quiche or lasagna.
SUMMER SQUASH
Cucurbita pepo
Summer squash is a warm-season vegetable with a diversity of shapes, colors, and sizes. The most pop-
ular varieties are the cylindrical-shaped zucchini in green and yellow, the scallop or patty pan that is
round and flattened, and the crooknecks.
Start Plant seeds 1 inch deep in good sun when the danger of frost has passed, in early or midsummer.
For a fall harvest, plant again in late summer. For row gardening, sow 2 to 3 seeds 36 inches apart. With
intensive gardening, plant 1 seed per square foot and, in a raised bed, consider planting on the edge, so
plants can sprawl out and not take up limited bed space. A few plants will yield many squash.