June spinach, an update

Spinach (Spinacia oleracea).


On June 13, I picked the last of the Carmel spinach, as seen above. Good riddance, Carmel spinach. It’s delicious, but it bolts too fast for me. No wonder Johnny’s discontinued it.


A few Corvair plants have grown to the eating stage, as can be seen above. Corvair is also delicious. It is a dark-green spinach, which I like. Corvair is supposed to be smooth-leafed, whereas Carmel is supposed to be semi-savoyed. I can’t tell the difference. Emperor, which I ordered last week, is supposed to be semi-savoyed with dark-green leaves.

Of course, I may have the varieties totally confused, as I confessed to in June spinach. At least when I plant just 1 variety, Emperor, I won’t be able to confuse it with another variety. The KISS principle–keep it simple stupid–at work in the vegetable garden.

We had a marvelous 1.25″ rain last night, June 14. As soon as I can get into the vegetable garden again, I plan to tear up all the bolted Carmel spinach and plant some of the Emperor. Johnny’s Selected Seeds catalog says to keep on planting spinach until soil temp reaches 85°F., so it should be OK to do some more spinach planting. The Emperor will be planted in a different raised bed and lime will be added to the soil, which tests 6.7 pH. Spinach grows best between 6.5 to 7.5 pH, so some additional lime should be a plus. I plan to let the Corvair plants grow for salads until, hopefully, the Emperor is ready to eat.


I made the risotto primavera dish again that I wrote about in the post June spinach. This time more fresh garden vegetables were available. Some sugar-snap peas even made it to the kitchen, although they are usually snacked on immediately in the garden. The risotto primavera recipe is a delicious way to use small quantities of garden vegetables. Of course, adding them lightly steamed to fresh salads works too. Asparagus, turnips, carrots, sugar-snap peas, and spinach, as seen above fresh from the garden, made the risotto primavera a dish fit for a queen. Fresh bunching onions were sautéd in the olive oil with the arborio rice, so that added another fresh garden flavor.

More about spinach in July when there should be a report on Emperor spinach. Hope for the best.

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