The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 5 lbs : 1.90
This item was last sold on : 06/01/18
|Weiser Family Farms||Homepage|
Bloomsdale spinach is a variety with large, Kelly green colored leaves. Each leaf is puckered where it meets the stem, known as a savoyed spinach, and has a sweet flavor and succulent texture. Bloomsdale spinach has a more substantial, winter greens taste and texture than standard spinach.
Bloomsdale spinach is available winter through late spring and late summer into fall
Bloomsdale spinach, botanically known as Spinacia oleracea, is an annual heirloom variety of spinach. Breeding and hybridization of spinach began in the early 20th century, prompting the Dutch team of Zwaan and Van der Molen to develop the Bloomsdale long standing spinach which became the most popular and long lasting of these hybridizations. Bloomsdale long standing spinach was developed by inbreeding the monoecious spinach for many generations to create the pure line we grow today.
An excellent source of antioxidants, spinach has four times the beta carotene of broccoli. High in lutein, nutrients in spinach help lower blood cholesterol and it also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or lightly 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.
Bloomsdale spinach was first introduced into the culinary world by a farmer 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 in Bristol, Pennsylvania.
Restaurants currently purchasing this product as an ingredient for their menu.
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Golden Door||San Marcos CA||760-761-4142|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Catamaran||San Diego CA||858-488-1081|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Cucina Sorella||San Diego CA||619-281-4014|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Biga||San Diego CA||949-295-4377|
Recipes that include Bloomsdale Spinach. One is easiest, three is harder.
|SpicySaltySweet||Pulled Pork Sugo, Winter Greens and Chestnut Polenta Cake|
|7x7||Spinach Sformato from Cotogna|