saving spinach

So we are half way through spring, and although it is almost impossible to believe considering the wintry weather outside, the race is on to get the kitchen garden summer ready. To pull out the last of the wintry crops, to dig some compost into the soil and to start planting out the new season's seeds.

On our farm the market gardens are almost always too wet to work the soil until mid to late November, so it is nice to have a bit of a micro climate to get a head start in.

The first thing that needs to happen up here is we need to make some room. Out with the old and in with the new. This almost always involves us walking around the garden a few times working out what flowers need to stay for the bees and seed saving, what plants are looking like they are past their peak and need to come out, and what can stay in the ground for a bit longer.

We plant loads of spinach every year and although we've enjoyed it in almost every meal for the past few months, the start of the warmer months means it will soon be bolting and we need to pick it at it's peak now and save it for future eating.

So I've been wandering around the garden picking big boxes of spinach.

Then I wash it and place it still wet in a deep frying pan on the cooker for a few minutes to wilt.

(Gosh, I wish I wiped down the cooker before I took that photo.)

Once wilted, I squeeze as much water out of the spinach and then use scissors to chop it quite finely.

Then I make tight little spinach balls of about a handful of mixture each and pop them in the freezer on a plate. Freezing them on the plate ensures they don't stick together and are easy to separate when I need them later on.

Once they are frozen, I pop them into a container all together and back into the freezer.

It never failes to amaze me that the contents of an entire garden bed can fit into a small tub.

I'd guess it is completely safe to keep the spinach balls in the freezer for four or five months although I'm sure I've used ours up to eight months later.

I use some of the stalks for the balls and we juice the rest and freeze it for stock.

I did drink a glass of straight spinach juice just because my farmer boy thought it would be good for us, but I do not recommend that at all. Ew!!

And then I repeat the snipping, washing, wilting, squeezing, snipping, shaping, freezing until there's no more spinach to be seen.

And the garden gaps are filled and a new season of growing begins.


Are you preserving? Planting? Gobbling?

I've missed you.

xx