Fenton Friday: Spring Vegetables

By India Hamilton

This spring, I grew ‘Bloomsdale’ spinach, ‘New Zealand’ Spinach, and Heirloom Mustard Greens from seed at the Fenton Community Garden. I sowed one row of each variety of Spinach and Mustard Greens in a raised bed and also sprinkled Bloomsdale Spinach seeds into a small container.
   At eight weeks, I was able to harvest both the Mustard Greens and the Bloomsdale Spinach in the ground. The container of Bloomsdale Spinach, which had been started at the same time were about 2-3 weeks behind in growth compared to the ones in the soil. While the Mustard Greens were only cut once, I was able to harvest the Bloomsdale Spinach three more times after the initial cutting. Unfortunately, the New Zealand Spinach never came up. We think it was old seed.
    I froze the Mustard Greens we harvested for later use. My family recipe for Mustard Greens consists of slow-cooking them in a pot with butter, salt, and bacon bits.
   I was able to use the Spinach as both an addition to chicken alfredo pasta and a side with rice and tilapia fish.
   Overall, these seeds were very easy to plant, maintain and harvest. Additionally, the Bloomsdale Spinach has a delicious, unique flavor and I would definitely recommend them to new gardeners.

How is your edible garden growing this week?

About Fenton Friday: 
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 5th year in the garden. (It opened in May 2011.)   

About the author:

India Hamilton is a junior multi-platform journalism major and black women’s studies minor at the University of Maryland, College Park. She copy edits and writes feature and event pieces for the online publication, Pulsefeedz. This spring, she was an editorial intern at Washington Gardener Magazine.
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