Saturday, 25 April 2015
This will be my last post on Spinach.
I took this photo this afternoon just before we picked some for tonights dinner.
It is perpetual Spinach. We are now self sufficient. A continual supply of fresh greens for salads and other dishes.
However this particular harvest is not destined to join a salad.
Butter,flour and milk. A standard white sauce. I make it a bit thicker than normal and then add grated cheese. Our choice cheddar. I then scoop out the centre of a tomato and fill it with the creamed cheesy spinach mixture.
In the past I have always added grated nutmeg to spinach. It softens the sometime metallic taste. I find I am adding less to the AP spinach. I don’t know if this is because of an iron deficiency in my system or simply because it is fresher.
Fill the tomatoes. Bake for about thirty minutes.