Probably what you said is the case. Also, the nitrogen is responsible for green color an vigor. Too much watering (rain in your case) can deplete nitrogen, as it is water soluable. Nitrogen in organic mater, on the otherhand, can last longer and released slowly, as opposed to chemical fertilizer. I would go ahea and fertilize them llightly.

Hi i do have the Malabar spinach seeds. and i just planted strawberry spinach, but it will probably be a while (months?) before i get seeds from them, and i planted all i have interested in purple echinacea and french lavender i have LOTS of other stuff if you want to look at my list

Looking for seeds for red and yellow bulb onions, and garlic. I live in NC, so would like short day or intermediate day. Would prefer that they are not hybrids, so I don't get surprises with the seeds! I have the following seeds to trade: Veggies: 1. San marzano tomato (heirloom) 2. Peas - Little Marvel (Dwarf) -- Ferry-Morse company 3. Dark green zucchini squash 4. Red cherry tomato 5. Jalapeno pepper (organic) 6. Spacemaster cucumber (says it's bushy, but grew as a vine for me) 7. Romaine - Parris Island Cos -- Ferry-Morse company 8. Lettuce - mesclun mix -- Wyatt-Quarles Seed Co 9. Bloomsdale spinach (organic) Poblano pepper Yellow squash Herbs: 1. Lemon scented catnip 2. Genovese basil (organic) 3. Cilantro "extra slow bolting" (organic) Thank you!! Liz (GW and gardening newbie)

Gellchom, I love and use the one from Marcella Hazan, Essentials of Italian Cooking. It's very close to the one Chase provided: Spinach and Ricotta Gnocchi 1 pound fresh, cleaned spinach or 1 ten-ounce pkg. frozen 2 Tbsp butter 1 Tbsp onion, chopped very fine 2 Tbsp finely chopped prosciutto [If I don't have it, I don't use it] salt 3/4 cup fresh ricotta 2/3 cup all-purpose flour 1 cup freshly grated parmigiano-reggiano Nutmeg, freshly grated 1. Cook the spinach with salt in boiling water until tender. [I usually steam the spinach so there's less water to drain]. Drain it, and as soon as it is cool enough to handle, squeeze it gently to get out as much moisture as possible, chop it rather coarse. 2. Put the butter and onion in a small skillet, and turn the heat on to medium. Cook and stir onion util it's pale gold. Add the prosciutto. Cook and stir for a few seconds more just to coat the meat. 3. Add the spinach, cook for a minute or 2 more. 4. Place spinach mixture in a bowl. When cooled down to room temperature, add the ricotta and flour, and mix well. Add the egg yolks, grated Parmesan, and grating of nutmeg. Add salt if necessary. 5. Make small pellets, shaping them quickly by rolling them in the palm of your hand, 1/2 - 3/4-in. The smaller the better, because they cook more quickly and the sauce is distributed more evenly. If the mixture sticks to your palm, dust your hands lightly with flour. [I usually make them about 3/4-in.... don't have the patience for making them so small!] 6. Drop the gnocchi, a few at a time, into 4-5 quarts of boiling, salted water. When the water returns to a boil, cook for 3-4 minutes then retrieve them with a slotted spoon and transfer to a warm serving platter. Spread over some of the sauce. Repeat until all the gnocchi are done, pour the rest of the sauce over them. Serve at once with grated Parmesan on the side. For the sauce, I also have used the butter and sage sauce, or a pureed tomato sauce with cream. These are very fragile and break apart easily, so I don't really toss them in the sauce, mostly just drizzle it over. The better you drain the spinach and the ricotta, the easier they are to work with. Don't over handle them when you're forming the gnocchi or add too much flour to your hands or they start getting a tad gummy/rubbery. The best time I made it was when there were two of us working. One to immediately roll the gnocchi and drop them bit by bit into the boiling water, and the other scoop them out as soon as their bobbing about.