The over-wintered spinach plants in Greenhouse #2 didn’t seem to mind Mother nature’s carpeting of hoar frost over exterior realms the other day. Despite the bejeweled branches and grass blades, it was time for some greens trimming. Clipping extra large or extra tall leaves for our own consumption, presumably the plants will be stimulated for more abundant re-growth; perhaps we’ll be able to supply bags of delicious spinach to desiring customers in a week or so.
In the meantime, Tona demonstrated washing and drying techniques. We swirled the plentiful 
clippings around in cold water for a minute, then let the whole lot rest, allowing dirt to settle at the bottom of the basin. Then, into the beater washing machine for a quick spin cycle. We filled about a quarter of the machine with this green load; in regular season, Tona tells me we’ll fill it about 3/4 full to maximize our time efficiency (a topic on which I’ll write extensively as the year progresses). The washing machine was acquired on the cheap from a used equipment vendor; with usage of just the spin cycle, even these elderly, otherwise inefficient washers should last several years or more, and never again waste water in 
the fashion of clothes washing. Water flossed from the greens is drained to the adjacent garden areas.
And me? I get crunchy spinach salad daily, topped with our in-house garlic-parmesan dressing. yum.
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