Learning a New Technique - Priming Spinach!

Simple canning jar with a sprout screen!

Hey Everyone,

Spinach can be somewhat of a challenge for the spring garden as it is one of the first leafy greens to bolt readily as soon as the days start to lengthen.  The secret to getting the most out of your crop is to get it up and growing as soon as possible.  You want to ensure several cuttings before any spells of warm weather turn it bitter and cause it to set seed.

With the early-unsettled soil temperatures being outside the optimum range for germination, a few tricks up your sleeve will have you eating Popeye's favorite in no time at all. 

The process of "priming" is a technique to hasten germination.  Some seeds have either a germination-inhibiting compound or a very hard seed coat.  Parsley and spinach are two very good examples of each with parsley having the compound present.  In order for spinach to germinate, it takes a substantial amount of time for the seed coat to be softened and worn away by the elements of nature and soil microorganisms.  The ideal range for spinach to germinate is between 60 to 68 degrees (soil temperature) with growth appearing in about 7 to 14 days.  In soils that are below 50 degrees this process can take anywhere from 3 weeks to a month.  If those same soil temperatures rise to over 75 degrees, spinach will have a hard time germinating and most often fails or is spotty at best.

So let's speed things up a bit to enjoy those few extra weeks eating our spinach rather than waiting for it to germinate....................
                                                                                                          Materials Required:

Pre-soaking the seed of a warm season spinach variety!

Canning jar or simple glass - make sure clean and sterile

Screen - a sprout screen, piece of window screen, or even pantyhose works fine

Fresh seed - spinach seed loses viability rapidly in storage - seeds should be less than two years old

Paper towels
Zip-loc snack or sandwich size bag

Dark area with consistent temperature
Small containers for planting/seed starting soil

Directions:  There are a few different methods for priming.  I see the most success with these.

Soak spinach seeds in lukewarm warm water for approximately 6 - 8 hours.  Some gardeners tend to make the mistake of over soaking their seeds, resulting in the killing or drowning of the embryos.  Six to eight hours is a very safe soak time for spinach seed when using this method for priming.  With that being said, Malabar Spinach is a very hard seed and requires either scarification and short-soak or a longer soak time of 24 hours. 

Drain the seeds completely and place between damp paper towels.  Make sure the paper towels are completely damp but not dripping with water in any way.  Excessive water and moisture in the towels can cause the seed to mold.  Fold and place the damp paper towels containing the seeds in a sealed zip-loc bag.  Spinach does require darkness to germinate, so simply place the bag in any dark area where the temperature remains consistently between 60 - 68 degrees.  I love using a cupboard on an inside wall or even the oven with a little note stating "germination in progress" to remind myself not to turn it on.  Yikes, could you imagine!

Tyee F1 Spinach seeds for spring at the onset
of root formation!

Most often within just a day or two, the seeds will start to germinate as shown in the photo to the left.  My first check was at 17 hours after placing in the zip-loc bag to verify the level of dampness was correct.  Already there is evidence of activity showing that I will have a high success rate with the seed and process as well as an early crop of greens to enjoy.  This particular variety is Tyee F1 Hybrid that is a wonderful choice for spring planting.  Not only does it offer excellent disease resistance but it also tends to hold onto its flavor a little longer before bolting when the early heat arrives.  Dark Green Bloomsdale and Space Hybrid are also excellent varieties with good disease resistance for spring planting.  Tyee F1 Hybrid seeds are available at Lowe's and Bloomsdale is readily available at Lowe's and Pikes.  Space Hybrid is usually not available locally; however, it is readily obtainable from large seed suppliers such as Park Seed Company.

It is important once you spot any type of germination activity to begin checking the bag twice per day, remove, and plant any seeds that may have sprouted.  Seed starting mix is the optimum medium; however, if soil temperatures have warmed a bit, they can go directly into the well-prepared bed with some cover.  If planted inside, the general requirements for care in relation to sowing seeds indoors as well as transplanting into the garden will be the same as that for most other young seedlings.  

From pre-soak to seedling in only 6 days!

For those who want to forgo indoor planting, pre-soaked seeds can be held for about a week if you dry completely for a day or two after soaking.  This technique slows the development and formation of new cells inside the seed. Once completely dry, simply place in an airtight container and store somewhere cool and dark. When ready, sow directly into the garden and the seeds should sprout in about five days rather than the normal timeframe required.  The only downside to this alternative method is you will not have the knowledge as to whether or not your seeds are viable and it is possible to lose the window for priming another batch.

There are actually many myths out there regarding the ability of spinach to be transplanted.  I find it transplants as well as anything else given the proper care and conditions.  Spinach can be one of the trickier crops to grow due to it being more finicky with its care and having that very narrow window for planting.  If you have had problems in the past, it may just be a matter of adjusting your planting times a bit; trying one of the priming techniques above, or correcting any adverse soil conditions to bring you guaranteed success. 

Happy Gardening,

Denise
Beds 25 & 29 

Spotlight on Something Unique - Malabar Spinach

Hey Everyone,

Red Stem Malabar Spinach
grown by
Kimberly Roberto, Beds 27 & 28!

I hope everybody has enjoyed the opportunity to take a peek at Vann's Indigo Rose tomato plant. For our next stop on the parade of something unique and beautiful in the garden, stroll by Kimberly's bed (number 27) and check out the Red Stem Malabar spinach plant.  Red Stem Malabar spinach is one that catches my eye as it has the beauty of a unique ornamental plant, but the versatility of a very healthful green.

When the days of summer reach 80 degrees or more, gardeners face the challenge to grow fresh greens as most including regular spinach will start to bolt, wither, and complete their life cycles.  Malabar spinach is an excellent green for bridging the gap between spring and fall allowing tasty growth all summer long.      

This particular spinach is a native plant to areas such as India and Indonesia.  It is commonly grown in these places as well as Southeastern Asia, China, and Africa.  As a perennial vine in tropic or sub-tropic climates, it produces an abundant crop of succulent leaves that simply laugh when the temperatures hit the 90's and above.  On hot and humid days, these varieties grow 8 inches or more per day.  In our zone, it is grown as an annual that dies off at the first hint of frost.  However, according to a few journal entries I have read, supposedly it can be overwintered in a greenhouse or a heated sunroom.

Green Malabar Spinach
grown in Denise's
home garden!

Providing a little shade does promote larger leaves that are quite tasty for wraps and such.  If we have any juicer's out there, these varieties of spinach are highly recommended due to their succelent nature.  Keeping the soil consistently moist prevents the plant from flowering, which may occasionally turn the leaves bitter.  All parts of the plant are useful and at seasons end the seed is easy to obtain for future cultivation. The taste is outstanding with a wonderful crisp bite that is so refreshing.  It is almost juicy due to its succulent qualities. The spinach flavor shines through (IMO on the green leaf variety) with maybe a hint of a young chard leaf finish.  We need to get Kimberly to let us know how the Red Malabar variety tastes!  Two cups of cooked Malabar spinach contain approximately 23 calories and less than 1 gram of fat.  This same serving provides a quarter of the Vitamin A you need each day as well as 8 percent of the DVs for fiber, iron, vitamin C, calcium, riboflavin, magnesium, and manganese.

Kudos to Kimberly for bringing us something so wonderful to learn about from the tropics!

For those that would like to read more on Malabar Spinach, the link below has some general information.

http://tcpermaculture.blogspot.com/2011/10/permaculture-plants-malabar-spinach.html.

Kimberly's Red Stem Malabar plants came from Farmer D's on Briarcliff Road in Atlanta.  Mine are from John Scheeper's Kitchen Garden Seeds.

Next stop in the garden - Mexico!

Happy Gardening,

Denise, Beds 25 & 29

Harvest Soup With Garden Fresh Veggies!

Hey Everyone,

This is a wonderful dish for utilizing fresh produce pulled from the garden.  A dear friend of mine gave me this recipe a few years back and it is such a nice one to share.  The touch of lemon really adds elegance and lightness to the dish while enhancing the flavor of the other ingredients.  White Satin carrots can stand alone in this recipe; however, I enjoy throwing in some of my Mokum's for color and added sweetness. Simply delightful!

HARVEST SOUP

Yummy Yum! 

Ingredients:

1 (32-ounce) container fat-free, less-sodium chicken broth, divided (Swanson)
1/2 heaping cup uncooked orzo
2 teaspoons to 1 tablespoon Bertolli Extra Light Tasting Olive Oil
1 cup garden fresh carrots cut into thin rounds
3/4 cup chopped fresh garden onions (yellow granex work well or anything sweet)
1/2 cup diced celery
3/4 pound cooked chicken breast cut into bite size pieces (A fresh roasted chicken from the deli or the Purdue Grilled Chicken Breast available in a box work wonderfully)
1 1/4 cups water
3 garden fresh parsley sprigs
1 extra-large garden fresh lemon thyme sprig
4 - 5 cups washed and dried garden fresh baby spinach leaves
1 heavy tablespoon fresh squeezed lemon juice (1 - 2 lemons)
1/4 tsp. salt
1/8 tsp. fresh ground black pepper

Directions:

Bring 1 3/4 cups chicken broth to a boil in a medium saucepan.  Add the orzo and cook 9 - 10 minutes until barely done.  Remove from heat, set aside, and do not drain.

While the orzo is cooking, heat oil in a 3 qt. saucepan over medium heat.  Swirl to coat the bottom of the pan.  Add carrots, chopped onions, celery, and cooked chicken.  Sauté 3 minutes, stirring constantly.

Stir in the remaining 2 1/4 cups chicken broth, 1 1/4 cups water, parsley, and thyme.  Bring to a boil. Reduce heat; cover and simmer for about 10 minutes or until the vegetables are tender.  Be careful not to overcook.

Remove and discard the herb sprigs.

Add orzo, lemon juice, salt, and pepper.  Stir thoroughly to break up the orzo.  Add the spinach and simmer 1 minute or just until it barely wilts.

Serve with nice quality Italian bread from the deli.

Serves 3-4

I always take the above recipe and make a batch and a half since this soup holds so well for up to a week.  I go heavy on all the garden ingredients as they just melt in your mouth.  The batch and a half makes four good size entrees like the photo above with a couple sides left over for lunch!  This recipe lends itself quite well to entertaining.

Hope you enjoy,

Denise, Beds 25 & 29