Spinach (Spinacia oleracea) is a native of Central and Southwest Asia. In the early 1600s, it was brought to America, where its nutritional value and versatility have made it a valuable market crop ever since.
Spinach seeds can be planted in spring as soon as the soil can be worked. Amend soil with compost before planting. Directly sow seeds 1-1/2" deep and 2" apart in rows 12 to 18" apart. Spinach may also be sowed in mid to late summer for fall crops. Germination takes 7 to 21 days, depending on the variety.
Thin young plants to 4 – 6" apart. Thinnings can be used in salads. Cultivate soil to reduce weeds and provide aeration. Once true leaves appear, feed biweekly with high-nitrogen organic fertilizer. Maintain uniform soil moisture all season. Harvest mature plants before flowering, in 40 – 50 days. A cool-weather crop, spinach is relatively trouble-free.
Makes 4 servings
Ingredients
3 6-inch corn tortillas, cut into thin strips
1 tablespoon vegetable oil
6 cups vegetable broth
1/2 teaspoon roasted cumin seed (cracked)
1 fresh jalapeno (chopped)
12 ounces fresh baby spinach
1/3 cup fresh cilantro (chopped)
2 fresh-squeezed limes
Directions
- Preheat oven to 450 degrees. Toss tortilla strips and oil in large bowl to coat. Transfer strips to baking sheet and bake until crisp, about 15 minutes.
- Bring vegetable broth, cumin and jalapeno to simmer in heavy stock pot over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green.
- Add cilantro and squeeze in fresh lime juice. Season with salt and pepper.
- Ladle soup into bowl, top with tortilla strips and serve.