Segment 2 of S4E6 - 8 heat proof spinach substitutes - The Wisconsin Vegetable gardener radio show

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In segment two Joey and Holly talk about 8 heat proof spinach substitutes

Spinach (Spinacia oleracea), generally suitableness for U.S. Department of Agriculture hardiness zones 6 through 9, has a bad reputation for bolting -- going to seed quickly in hot weather. When it bolts, it becomes tough and bitter.
Four to six weeks before the last spring frost, begin sowing spinach seeds every one or two weeks.
Six to eight weeks before the first frost of autumn, go back to the cool-season spinach varieties.

Try planting spinach cultivars described as “long standing,” or slower to bolt in hot weather. Several of these are open-pollinated so you can save seeds from
Long Standing Hybrids
Some long-standing spinach cultivars are commercially bred hybrids, or crosses between varieties. Some gardeners prefer them because they often have mild flavors that particularly suit them for raw salads.

1.Swiss chard
2. Beet green
3.Kale
4. Malabar spinach a fast-growing, heat-loving vine, includes two species. Basella ruba, labeled for USDA zones 7b through 11, has red stems, and Basella alba, found in USDA zones 10a through 11, has green stems. New Zealand spinach (Tetragonia tetragonioides) tolerates heat, drought, and high-saline soils and resists pests and diseases well.
5. Sow New Zealand spinach in the garden about the date of the average last frost in spring or later. It can be started indoors 2 to 3 weeks before the last frost in spring for later transplanting. New Zealand spinach is not frost hardy like true spinach.

New Zealand spinach is a bushy, fast-growing perennial with fuzzy, triangular leaves. Because of the succulent-like nature of the leaves, New Zealand spinach is occasionally referred to as 'ice plant'. Its flavor is very similar to common spinach when young, but becomes bitter and acrid when fully mature

Relying on only one kind of spinach, no matter how heat-tolerant, may not give you a continuous supply throughout your growing season

6.Collard greens
7. Turnip greens
8. Watercress delicate, peppery green
9. Dandelion Greens
10. Broccoli Rabe This hearty, bitter green (which we sometimes call rapini) is more closely related to turnips than it is to broccoli, although their family resemblance seems totally undeniable. Italian cuisine has mastered the pairing of rabe with chilies, garlic and sausage.

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