The time in between one harvest and the next is always difficult; the last of the summer veg are gone and the winter crop is still to reach maturity. It is during this time that spinach comes into its own. We have a patch out the front that is currently filled with perennial spinach and rainbow chard – both heirloom varieties.
Next to them we have some new plantings of Bloomsdale spinach.
Given the wet weather, snails and slugs are an issue so the baby plants are currently cloched under plastic bottles with the bottoms cut off – a great way to reuse and they can still be recycled once their usefulness is over.
We used the last of the Lebanese fingerling eggplants with the spinach in an amazing Vindaloo.
First, I sauteed and onion before adding a couple of spoonfuls of a bought Vindaloo curry paste (sometimes cheating is just easier!). To that, I added a can of tomatoes, the diced eggplants and a mountain of spinach. I left the curry to saute for a good 30 minutes or so and then served it on a bed of rice, with yoghurt and coriander on top. Delicious!
Another easy curry we all love Saag Paneer, but recently we purchased some free range lamb and so I used that to make a fabulous aromatic Lamb Saag. Firstly, I finely chopped an onion and a red chilli. In a pan with some olive oil, I gently sauteed the onion and chilli with some mustard and cumin seeds, then added the meat and quickly browned it all over before adding a can of tomatoes and a spoonful of turmeric. I let that simmer as I put 6 green chillies, 2 cloves of garlic and as much spinach as I could fit in the food processor and whizzed until smooth.
Once the meat has simmered for 40 minutes or so I added the spinach mix.
The colours are glorious!
The green soon overpowered the red.
I let the curry simmer for a further ten minutes or so and then served on a mix of rice and quinoa, with the obligatory blob of yoghurt.
Other meals we have had recently using our spinach and rainbow chard have come from my “go to” recipe source: Taste. I am adding their photographs below with links to the recipes.
We had a fantastic Herb and Spinach Penne using the spinach, chard and herbs from the garden.
Smashed Chickpeas with Spinach is a favourite, not the least because it is so quick and easy to make.
These Spinach and Ricotta Triangles take time but are so worth the effort.
And finally, pizza! Our favourite is this Green Pizza but I deviate from the recipe by using a spinach and garlic pesto rather than the suggested basil.
The same pesto is also great on a pizza with sliced potatoes, mozzarella and a handful of rocket.
If you choose to make any of these recipes make sure you let me know how they turned out. You can also find more of my favourite recipes on my Pinterest.