Delicious Winter Spinach

Eating fresh vegetables during the winter is possible when growing in a greenhouse!

Winter spinach is quite resistant to low temperatures, so it can be harvested even in winter. And this is very good news since spinach is rich in vitamins and precious minerals during the winter period!

When the cold weather arrives, the spinach almost stops growing. At that time, cover it with a winter protective veil until the shoot starts again in March.


Spinach allows two sowing periods:

From March to April with shaded exposure in cool soil, from the end of August to October with sunny exposure, or even until December under shelter.

The late autumn seedlings can be picked throughout the month of December, which will strengthen them to pass the winter frosts. They will only be more productive from March until the end of April.

Sow clear (i.e. spaced enough so that the seeds do not find one on the other) in fresh soil, previously aerated with a grelinette, in lines spaced 25 to 30 cm apart. Sow 2 to 3 cm deep. Scratch on the surface after sowing then pack with the back of a rake before watering. You can mulch to avoid weed competition or cover the seedling with a forcing veil until emergence.

For spring sowing, water frequently if the soil is dry to avoid too rapid a seed rise often caused by heat.

The harvest

Spinach is harvested about 2 months after sowing. Frequent picking stimulates the appearance of new leaves.
As the spinach does not keep fresh longer. You can freeze it for cooking when you want!

Recipe: buckwheat pancakes with ricotta and spinach

The ingredients for 4 to 6 people:

  • 600 g fresh spinach (or 300g if frozen)
  • 250 g ricotta
  • 120 g mascarpone
  • 80 g parmesan
  • 2 c. breadcrumbs (which you can make homemade with stale bread or rusks)
  • 2 cloves of garlic
  • 50 g butter
  • olive oil
  • salt pepper

For buckwheat pancake batter:

  • 25 cl milk
  • 120 g buckwheat flour
  • 3 eggs
  • 20 g salted butter

Preparation of the dough

In a bowl, put the buckwheat flour, the whole eggs, the melted butter. Stir until you get a compact ball. Add 10 cl of milk then beat until you get a homogeneous dough without lumps. Gradually add the rest of the milk. Let the dough rest for an hour, covered.

Preparation of the filling

Once the spinach has been washed and hulled, quickly sauté it in a pan with a drizzle of olive oil and the crushed garlic cloves.

Mix the spinach with the ricotta and the mascarpone. Add 50 g of parmesan, breadcrumbs, a pinch of salt and pepper.

Cook the pancakes and preheat your oven to 180 ° c.
Garnish the pancakes with a line of the filling and roll them up. Then delicately cut each pancake into small rolls.

Butter a dish and arrange the pancake sections vertically, taking care to brush them with a little melted butter and the remaining Parmesan.

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