The most common apple guava received its name because its coloring is so similar to that of a green apple, with hues of lemon and lime. The fruit is roughly spherical with a furrowed smooth surface.
Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Inventory, 5 lbs : 0
This item was last sold on : 06/27/15
|Weiser Family Farms||Homepage|
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.
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.
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.
Recipes that include Bloomsdale Spinach. One is easiest, three is harder.
|7x7||Spinach Sformato from Cotogna|
|Relish||Garlic and Walnut-Crusted Chicken with Bloomsdale Spinach, Roasted Brussels, Melted Leeks and Pomegranate Seeds|
|SpicySaltySweet||Pulled Pork Sugo, Winter Greens and Chestnut Polenta Cake|