All you need to know about Spinach

Spinach is an excellant source of Vitamin A, it's also rich in iron, calcium and protein. Spinach can be grown as a spring or a fall crop. Crinkled leaved varieties tend to catch soil during rainfalls. Plant a plain leaved variety to avoid a "gritty" spinach when chewed.

The first planting can be made as soon as the soil is prepared in the spring. If the soil was prepared in the fall, seeds can be spread over frozen ground or snow cover in late winter and they will germinate as the soil thaws. Seed spinach again in late summer for fall and early winter harvest. Chill seeds for summer or fall plantings in the refrigerator for 1 or 2 weeks before planting. In the south, immature spinach seedlings survive over winter on well-drained soils and resume growth in spring for early harvest. Spinach can be grown in hotbeds, sunrooms or protected cold frames for winter salads.

The plants may be harvested whenever the leaves are large enough to use (a rosette of at least five or six leaves). Cut the plants at or just below the soil surface. Spinach is of best quality if cut while young. Some gardeners prefer to pick the outer leaves when they are 3 inches long and allow the younger leaves to develop for later harvest.

CREAMY SPINACH DIP

8 oz. of sour cream

1 cup of mayonnaise

1/2 tsp. of celery salt

1/2 tsp. of dill weed

1/4 tsp. of onion powder

1/4 tsp. of garlic powder

1/4 cup of chopped green onions

3 cup of Green Giant frozen cut Leaf Spinach, thawed

salt, to taste

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Preparation: in a medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions and spinach. Cover; refrigerate to blend flavors. Serve with crisp fresh vegetable sticks, tortilla scoops, whole wheat crackers, bagel chips or toasted artisan style thin slices of crusty bread. Makes 3 1/2 cups ~ Chef Wilkinson ~