A few years ago a stumbled upon the best spinach variety I've ever had - anywhere. The variety is called "Catalina" and I get it from Renee's Garden seed company. It's not only delicious, but also a reliable grower.
I hate it when raw spinach makes my mouth feel funny, or more specifically my teeth feel funny. Do you know what I'm talking about? Well this variety doesn't do that! Amazing right? It's tender and sweet, and even a bit soft. Like other spinach varieties it grows best in spring, and then bolts (goes to flower) once the temperatures pick up in early summer. At that point all spinach varieties need to be pulled up and replanted for fall harvest latter on in the summer (in Seattle that means mid July).
Spinach like this can't be cooked. I mean, how could you? Lately we've been eating classic spinach salads with hardboiled egg, white mushrooms, crispy bacon, and balsamic vinaigrette. Yumm.
Simple balsamic vinaigrette
3 Tbs balsamic vinegar
5 Tbs best quality olive oil
1 tsp maple syrup
1/2 tsp dijon mustard
1/2 tsp sea salt
Whisk until smooth and emulsified. Taste and adjust for personal preference - everyone likes a slightly different oil to vinegar ratio, so adjust until it's perfect for you.