If ever you feel like you're drowning in spinach, just blanch it all for the freezer and you'll realize how little you really have. :o)
I started with this:
Then I chopped it into smallish bits...
and it looked like this:
(I chop it first because we seem to used chopped spinach more than we do whole spinach. It can be frozen without chopping, too.)
After chopping, I wrapped it in cheesecloth and blanched it for two minutes...
and it was reduced to this:
Three one-half cup portions to go into the freezer. I was almost sad! Three little baggies won't go very far.
On the up side, I'm harvesting that much at least twice a week right now, so I'll have at least a few more batches in there before long.
On a side note - check out this lettuce! Isn't it beautiful?
I'm having a hard time picking it so we can eat it, because it looks so pretty out there in the garden. I didn't make notes on what varieties I planted, so I'm not sure what it is. I thought it might be Flame (from Baker Creek) but now I'm not so sure. Anyone know?