LOL now that was funny and I can relate.

Just cut the outside leaves for what you want to eat.
It's a old timey way that's called "cut and come again".

If you have a heading cabbage, you're stuck with cutting the head though. Sometimes cabbage will put out smaller heads around the outside of the plant after you cut the main center head out.

I don't know if they're all like that; but I've been growing Bloomsdale long-standing spinach for 3 months now, and it seems like the more I cut it the faster it grows back! Pretty soon its gonna be spinach for every meal, unless I can foist some off on the neighbors. If it makes a difference, I water it almost every day, usually just after I cut it. It really does seem to grow back fast.
Cabbage I'm pretty sure is whole-head at a time or nothing.

Karen---Where did you get the Bloomsdale spinach seeds? It sounds like you planted them in August? I love to eat (mild) greens, so this sounds like one that I need to check into.

Christine

brute

I am growing now spinach, cabbage, broccoli raab, lettuces and other greens.
Everything is harvested as needed been a few leaves at a time or a bunch, enough for a salad or cooking. Including the cabbages that I have of a different varieties.

Christine

Bloomsdale spinach is a good producer when the weather gets cold. I got mine from Southern Exposure, there is other sources too.
I also like Tatsoi for being mild and the way it grows, makes easy picking and cleaning.
In the summer, including Florida summers I like to grow New Zealand spinach, also mild and versatile.

Karen

We made Spanakopitta last weekend with our spinach. We also like it with eggs made into a frittata.

Willy

Willy---What month do you start the New Zealand spinach seeds? And, do you think that it is too late to start some bloomsdale spinach if I order some in the near future?

I have to look up Spanakopitta because I have no idea what that is.

Christine

Christine

I started the New Zealand spinach last May when I started the Seminole pumpkins. But you can probably started much earlier, it is very hardy and grows in all sorts of climates.

I don't think is too late for the Bloomsdale spinach. I will maybe soak the seeds or put them in a moist towel to aid germination, then plant them in the garden.

If you like working with phyllo dough and the taste of it, then you would like Spanakopitta. Is basically phyllo dough, spinach and feta. Is great for parties since you cut it in small squares for finger food. Same like Baklava, seems complicated but is not.

Willy

I planted the Bloomsdale spinach in October. It was up and ready to eat in a month, and I've been cutting it and letting it grow back ever since. In two days you can't tell I ever cut it, it grows back so fast! I think you could plant some now - it doesn't seem to mind cold weather one bit.

Willy and Karen---Thanks for the information about the spinaches. It sounds like these seeds are directly sown into the soil, right? Or do I start them, grow them into little pots, then set them out? I'm going to find some and get an order in today.

Willy---That sounds like something that I used to make a lot when my kids were younger. I called them spinach turnovers. My husband mentioned a few weeks ago how he wished that I would make some again sometime. Well, if I get a garden full of spinach, I guess I will. I did make baklava--once for a party.

If you pick your greens in the morning they will not wilt like they do if you pick them over in the evening.

Christine

Sow the seeds directly into the soil.
Good luck with your spinach! Make your husband happy with the spinach turnovers.LOL.

Willy---I ordered the spinach seeds today. I'll plant them as soon as they arrive. OK, I will make the turnovers.

Christine