Gong Garden

Hello Shareholders,

I've been trying to find time to send info and recipes for some of the veggies we grow. Here's the first one. I'll try to keep up on this. IF anyone would like to share recipes with other shareholders, this would be the place to do it.

We are very busy folks, trying to be worthy of your great support. the gardeners

Spinach is native to southwestern Asia and grown where ever there is cool, moist climates. One cup of cooked spinach provides 5 gr. of protein. It is low in fat and fiber. In one cup there are 700 mg. potassium, 167 mg. calcium, 4 mg. iron, 14,580 i.u. vit. A, .25 mg. riboflavin, and 50 mg. ascorbic acid. Spinach also contains oxalic acid and astringent tannis. Spinach oleracea belongs to the Chenopodiaceae family, along with beets and chard.

The most nutritious way to serve spinach is either raw or lightly steamed, to preserve the vit. A. For short term storage, keep loosely packed in a plastic bag in the fridge. Spinach can be canned or frozen but it loses half of its vit. C.

Spinach is hard to grow in the heat of the season but does well on both ends of our season. The fall crops tend to be meatier than spring's tender leaves.

Eat raw with other greens, especially with mushrooms thrown in, toped with your favorite dressing. Since it is low growing always rinse well.

Steam for a very short time just to wilt the leaves a little bit. Served with cream sauce, which can be made with low fat milk, to complete the proteins in spinach.