Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures.
The Bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds.
Inventory, 5 lbs : 0
This item was last sold on : 09/25/13
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Bloomsdale Spinach is available winter through late spring.
Bloomsdale Spinach is an heirloom variety, with large, Kelly green colored leaves. Each leaf is puckered where it meets the stem and has a sweet flavor and succulent texture. Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach.
An excellent source of antioxidants, spinach has four times the beta carotene of broccoli. High in lutein, nutrients in spinach help lower blood cholesterol. It also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.
Reminiscent of Swiss chard, both in flavor and size, this variety can be cooked for longer periods of time, and holds its shape and texture well. Ideal for sauteing and wilting, use as a substitute for collards, chard or kale. Pair with strong garlic and onion, dried fruits, citrus, pork, poultry and beef. Compliment this spinach's earthy flavor with aged cheeses, chiles, pomegranate seeds, nuts or eggs. Keep dry and refrigerated, then rinse very well before using.
An old variety, Bloomsdale spinach, botanically named Spinacia oleracea, was first introduced into the culinary world by a fellow named David Ladreth in 1826. This 19th century spinach variety was released by his seed company, D. Landreth and Company, and named in honor of his farm located at Bristol, Pennsylvania.
Recipes that include Bloomsdale Spinach. One is easiest, three is harder.