Spinach is a great vegetable that can be grown year round. Spinach offers a hearty and nutritional dish in the winter, early spring, summer and late fall. Spinach offers vitamin A, B, C to help the combat battle any cold that may be going around. Spinach also offers the body iron, antioxidants, protein and fiber.
Spinach can be grown all over the United States and is often enjoyed fresh. The three top states producing spinach are California, Texas and New Jersey. Spinach can withstand low temps and desire moist, nitrogen rich soils.
Spinach seeds are often planted six weeks before the last frost in the spring before the ground begins to thaw or six weeks before the first frost in the fall. Temperatures higher than 70 degrees will not allow seeds to germinate. The emerald green leaves of spinach grow in clumps above ground. The crop loves sun but a little shade is o.k. as well. Harvest time is up to the grower as it can be picked in size desired whether baby spinach or large leaves. At harvest time cut the plant base or pull off outer leaves, this will allow inner leaves to continue to grow.
2 cups low-fat plain yogurt
10 ounces frozen chopped spinach, thawed and drained
⅓ cup onion, minced
½ cup Parmesan cheese
½ cup red or green pepper, diced
1 envelope (about 1 ounce) vegetable soup mix
assorted raw vegetables for dipping
In a medium bowl, combine all of the ingredients except raw veggies. Cover and refrigerate until ready to serve. Serve as a dip.
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