Inventory, bunch : 21.00
This item was last sold on : 01/28/23
Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. Spinach is offers a subtle, yet assertive "green vegetable" flavor often with iron or metallic notes.
Bunch spinach is available from Gloria Tamai year-round with periodic gapping.
There are three types of spinach: Savoy, semi Savoy and flat-leafed. The Savoy has crinkled leaves and is the primary commercial type. Semi-Savoy has partially crinkled leaves and is most often processed but can also be found in markets. Flat-leafed is mainly processed.
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.
Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as a salad leaf or as a dark, leafy green. 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 and soy. Spinach will keep, dry and refrigerated, for one to two weeks.
A cultivated plant, spinach, of the genus Spinacia oleracea, is native to, or close to, Persia. It later went to Spain with the invading Moors around 1100-1200 A.D. Preferring cool temperatures, sandy soil and some dryness, spinach grows well in California and Texas.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bayhill Tavern||San Diego CA||858-288-6923|
|Verbena Kitchen LLC||San Diego CA||609-458-1672|
|Tahona (Bar)||San Diego CA||619-573-0289|
Recipes that include Spinach. One is easiest, three is harder.
|Julia's Album||Creamy Mushroom Pasta with Caramelized Onions and Spinach|