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Produce Briefs...
Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Red spinach leaves are oval to slightly oblong and rounded arrowhead tip. They are a deep green color with maroon veins and beet-red stems. When fully mature they develop a semi-savoyed surface with a rich chewy texture. Red spinach has a flavor similar to conventional green varieties with mild sweetness and earthy finish.
Seasons/Availability
Red spinach is available late winter through spring.
Current Facts
Red spinach is a bicolored variety that is botanically classified as Spinacia oleracea. It is primarily harvested as a micro green or baby leaf and used to add color in salad mixes, but may be harvested as a fully mature leaf as well. The most prevalent seed variety is “Red Kitten”, which produces smooth oval leaves when young, becoming slightly more crinkled with age.
Nutritional Value
Very low in calories, Red spinach is a good source of vitamin C, vitamin A, iron, calcium and folic acid.
Applications
Red spinach can be eaten fresh or cooked, but does lose some of its red pigment when steamed, sautéed, braised or baked. To maintain the vibrant color use the leaves raw in salads or cook very briefly ad shock in an ice bath. Pair with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles, sesame and soy. Red spinach will keep, dry and refrigerated, for one to two weeks.
Ethnic/Cultural Info
Most seed suppliers classify spinach varieties by the appearance of their leaf types: flat and smooth leaves, leaves that are semi-savoyed (crinkled) or those that are heavily savoyed or somewhere in between.
Geography/History
Spinach is a native to Persia, and today it is still found growing wild in modern day Iran. It and was introduced to Europe sometime in the middle ages and later brought to America with European settlers. Red varieties and other specialty cultivars were developed by the advanced breeding programs in the Netherlands. Preferring cool temperatures, sandy soil and some dryness, Red spinach grows well in spring and fall.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
Recipe Ideas
Recipes that include Red Spinach. One
is
easiest, three is harder.| The Food Gays |
|
Red Spinach, Cherry ans Walnut Salad |
| Messy Witchen |
|
Stir-Fry Red Spinach |
| Sweet C's Designs |
|
Red Spinach and Mushroom Frittata |
