There are many varieties of spinach but flat-leaf, savoy, and semi-savoy are the most popular. Spinach is a fast-growing, cool-weather crop. Because hot temperatures and long days can cause spinach to bolt, spinach grows best in Montana during early spring and fall. From seed to harvest, it takes about 6 weeks to grow spinach. That means you can plant a crop in the spring and another one in the fall! Harvest spinach when leaves are green and crisp. Spinach leaves store well in an open plastic bag in the fridge for 5 days. You can also freeze whole leaves in an airtight bag to use in cooked meals year round.
Popeye was right about spinach. This humble leafy green is a nutrient-dense powerhouse. Spinach is packed with vitamins A, C, and K; as well as potassium, magnesium, iron, and folate. These vitamins and minerals work together to keep your body healthy and strong. Spinach is also a great source of dietary fiber, which is helpful for gut and digestive health.
There are an abundance of ways to use spinach in your kitchen. Its mild, slightly sweet flavor can lend itself to a variety of dishes. You can use it raw in smoothies and salads, or cook it in sauces, soups, casseroles, and curries. One of our favorite ways to use this humble but mighty green is in a frittata because eggs and spinach are a match made in heaven.
A frittata is similar to a quiche but doesn’t require the hassle of making a crust. It comes together quickly and all you need are a few staple ingredients. And just like spinach, a frittata is extremely versatile. You can add your favorite veggies and meat to customize it to your liking. Serve this spinach and bacon frittata with some fresh bread for a tasty weekend brunch or quick weeknight dinner!
Tracee Hume is a Bozeman-based Communications Coordinator for Abundant Montana. She loves making a mess in her kitchen, but doesn’t love cleaning it up. Send her your favorite recipes at [email protected]!