Personally, I'd plant more spinach in one. The other, I'd try for something else leafy - even better if the roots are edible too! Nasturtium is fun, especially for a 2 yr old since you can eat the leaves and the flowers :) We can't get enough Chard in my house! Good luck and hope to hear that it goes so well you become addicted!

Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. Ive posted this one before. Its on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. Its common to find recipes for them in early 20th century cookbooks. SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings.

Hope it turns out fine. Spinach squares have another name, as well: Spinach Brownies :o) Honest! Shoulda told Alex they were brownies :o) Well, they are cut in squares like brownies. When PJR was younger, I would make creamed spinach and we called it GREEN STUFF! He loved it! Couple years ago, when I served it again, he said "grandmother, you can call it spinach now!"

I use Pioneer Women's Recipe for creamed spinach. We love this but have started replacing the cream with Cooking Cream. It's a new product from Kraft. Find it with the cream cheese in the store. I use the plain and use enough to make a sauce. I don't measure it but I never use the whole container. Recipe: Creamed Spinach Prep Time: 15 Minutes : Cook Time: 15 Minutes : Difficulty: Easy : Servings: 4 Ingredients 1 whole Onion, Finely Diced 2 cloves Garlic 2 Tablespoons Butter 1 bag (large Bag) Fresh Spinach 1 cup Heavy Cream Salt And Pepper, to taste Preparation Instructions Finely dice one onion and 2 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic and saute until translucent. Now add in the spinach. Lightly press it down with a spoon and toss it very gently as it wilts. When it comes to creamed spinach, wilting is good. When the spinach is mostly wilted(but not falling apart) add in about 1 cup of heavy cream Stir it around just a bit and give it a sprinkle of salt and pepper. Linda