Spinach - no. But it's easy to start again come fall.

Broccoli - yes, if you have the right variety that produces a lot of side shoots. You don't really have to do anything with it, but the sprouts in summer don't taste the best.

What ltilton said.

I have no problem eating summer side shoots. Just have to harvest before they become loose and bolt. Heavy mulch works wonders.

Kevin

So are you saying I should just try to keep them producing all summer and eating them? Or do I just make sure they are making little side shoots and cut them off before they can make seeds?
If I do this right, will they start making bigger heads, come Fall?

Either way. Side shoot production will slow down in summer. You can eat them if you like them, or cut them and toss them before they flower. Come fall, and lots of water and fertilizer, of course, you should have nice big side shoots. Especially if you have the right sort of variety.

You'll also have huge woody broccoli stems to pull up.

Agree that spinach is a no. Same with lots of lettuces. Though they will likely last longer in your zone than in mine. If someone could solve that problem they'd make a mint. Wait! they did with some of the newer heat tolerant varieties like Spinner,Correnta, and Tyee.

Broccoli, no you won't get big heads again in the fall. Plant doesn't work that way - 1 head and the rest is side shoots.

As Ltilton said you can get some ok side shoots later if you keep it going but they tend to be tougher, chewier, and not as tasty IME. Much better to just plant new plants for a fall crop

Dave.

Broccoli -> gai lan. Ready in about 35 days, replant as needed

Spinach -> amaranth or chard. Plant once. Not sure if Malabar spinach makes it there, but it could be an option.

In fall, get the real spinach and real broccoli again

As Dave mentioned, the side shoots tend to get woody, so the tighter the better. But.... one way to prevent from chomping down on woody stalk is when preparing your dish, take a knife and give a slight chop down on the stalk. If there's resistance to go all the way through, inch your way up the stalk towards the floret. When there's no resistance of the knife slicing right through, no more woodiness.

Kevin

Thanks everyone!
woohooman......that's how I deal with my asparagus......it's real easy to know what to keep it that way.

Yep. Same thing catherine. Though I watch chefs snap asparagus which, imo, leaves some of the good stuff behind.

Kevin

Re. asparagus: I often do a second snap on the portion left behind, and include the top part with the initial tops.