English spinach is best suited to cooler climates, or to the coldest season in warm climates. March is an excellent time to plant it in most parts of Australia, but it’s still OK to plant it now, in August, in cool and temperate zones. This vegie doesn’t do well in the warm weather of summer, as it bolts to seed if conditions are too hot.
Planting tips
Choose a sunny spot with well-drained soil. Dig the soil over well with a fork, removing all weeds. Work in well-rotted compost, plus a good handful of Dynamic Lifter (or complete fertiliser) for every square metre. Sow seeds 1-2cm deep in rows 40cm apart. Cover the seeds with soil or seed-raising mix and water in well. The seeds should germinate somewhere between seven to 20 days, depending on your weather conditions, but 14 days is average. Once seedlings have reached 10cm tall, pull out the weaker ones so plants are 30cm apart.
Growing and harvesting
Liquid feed every two weeks, and keep the crop steadily watered, to ensure rapid growth. You can start harvesting the small, outer leaves when you feel like it, and add them to salads. If you want to harvest a few leaves at a time, pick from the outside of each plant. Each plant should keep on producing edible leaves for about four weeks. However, if you plan to harvest whole plants you should be able to do so between eight to 10 weeks after sowing seed. Watch for snails and slugs munching on your crop. Aphids and mites can sometimes pose problems, but overall English spinach is a fairly trouble-free winter vegie crop.
Spinach recipes
In the August 2009 issue of Burke’s Backyard magazine – on sale now – Tracy Rutherford has a superb recipe for seafood lovers: panfried snapper with creamed spinach. And for Don’s 2UE listeners, Tracy has another bonus spinach recipe for you.
• 1 1/2 cups (120g) spiral pasta
• 2 teaspoons olive oil
• 4 rashers bacon, cut into short, thin strips
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 bunches English spinach
• 1/2 cup (35g) finely grated parmesan cheese
• freshly ground pepper
• 8 eggs, beaten
1. Cook the pasta in a large saucepan of boiling water until tender; drain well in a colander.
2. Meanwhile, heat the oil in a 26cm (top measurement) non-stick frying pan. Cook the bacon until golden brown. Transfer to a large bowl, keeping the oil in the pan. Cook the onion over medium heat for 4 minutes, until soft and lightly golden, then add the garlic and cook for 1 minute more. Add to the bowl and leave to cool.
3. Trim all the stems from the spinach and discard. Wash and dry the leaves thoroughly. Shred the leaves and place into a large bowl. Microwave for about 45 seconds or until wilted. Alternatively, stir them in the frying pan in small batches until wilted.
4. Add the spinach to the bacon mixture, along with the cooked pasta and the parmesan. Season well with black pepper. Pile this into the same frying pan (add a little more oil if necessary), then pour in the eggs. Move the mixture around to distribute the egg evenly, then smooth the surface. Cook over medium-low heat for 8 minutes, until it is set on the bottom and around the edges.
5. Place the pan under a preheated grill for 10 minutes, until set and golden. Test whether the egg is fully cooked by pressing with a fork. Leave in the pan for 5 minutes, then slide out onto a board. Cut into wedges to serve.