I Hope You’ve Been Growing That Spinach

Because I have some recipes for you that are delicious!  Below you’ll find one full recipe from the Square Foot Gardening Cookbook

Crunchy Carrot Slaw (Page 54)

Rice Vinaigrette

  • 1/3 cup rice vinegar or 1/4 cup cider vinegar
  • 3/4 cup vegetable oil
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground plack pepper


  • 2/3 cup sliced almonds or sunflower seeds
  • 2 tablespoons sesame seeds
  • 2 (3-ounce) packages ramen noodles
  • 1 head cabbage, chopped
  • 3 large or 6 small carrots, shredded
  • 8 green onions, sliced
  • 1 (10-ounce) package fresh baby spinach, optional


For the dressing, combine the vnegar, oil, sugar, salt and pepper into a bowl with a fork, or in a jar with a tight-fitting lid.  Whisk or shake to combine.  Toast the almost in a skillet over mediaum heat for 5 to 6 minutes.  Add the ssame sees and toast for 2 minutes longer.  Remove and cool.  Break up the noodles in the package; discard the flavor packets.  Toast the noodles in a skillet over medium heat for 45 to 6 minutes until lightly toasted in places.  Combine the cabbage, carots, green onions, spinach, almoonds, sesame seeds and noodles in the bowl tih the vinaigrette.  Toss to combine with dressing up to 1 1/2 hours before serving.  makes 8 to 10 servings.

You can get many more recipes in the Square Foot Gardening Cookbook, like:

Greek Greens Slices (Page 136)

Spinach Salad with Smoky Bacon Dressing (Page 91)