Black Mission Figs
When Black Mission Figs are blended with savory ingredients, such as salt, cocoa and spices, figs can produce a “meaty” flavor that has a smoky, almost steak-like aroma and taste.
Rambutan is best eaten fresh. To prepare, cut or tear base of fruit; press out the translucent pulpy flesh.
Inventory, lb : 0
This item was last sold on : 06/12/15
Bloomsdale Spinach is available year-around with sporadic gaps occurring in poor weather.
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 longest 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 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, a nutrient in spinach that helps 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.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Bloomsdale Spinach. One is easiest, three is harder.
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